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Recipe: Gajar Ka Halwa (Carrot Halwa): Enjoy the Taste




500g carrots, washed, peeled, and grated

500ml full-fat milk

1/2 cup sugar (adjust to taste)

4 tablespoons ghee (clarified butter)

1/4 cup chopped mixed nuts (cashews, almonds, pistachios)

1/2 teaspoon cardamom powder

A pinch of saffron strands (optional)

Additional nuts for garnish (optional)


1. Cooking the Carrots:

Heat a heavy-bottomed pan or kadhai over medium heat.

Add the grated carrots to the pan and sauté them for a few minutes.

Pour in the milk and stir well.

Allow the carrots to cook in the milk until they become soft and the milk reduces, stirring occasionally. This process may take around 20-25 minutes.

2. Adding Sugar:

Once the carrots are cooked and the milk has reduced, add the sugar to the pan.

Mix well until the sugar dissolves completely.

Continue cooking until the mixture thickens further, and the carrots absorb the sweetness. This may take another 10-15 minutes.

3. Flavoring with Ghee and Nuts:

In a separate small pan, heat the ghee over low heat.

Add the chopped mixed nuts to the ghee and roast them until they turn golden brown and fragrant.

Once the nuts are roasted, add them along with the ghee to the carrot mixture.

Stir well to incorporate the nuts and ghee into the halwa.

4. Adding Cardamom and Saffron:

Sprinkle the cardamom powder over the halwa and mix well to infuse the flavors.

If using saffron strands, soak them in a tablespoon of warm milk for a few minutes, then add the saffron milk to the halwa and stir gently to distribute the color and aroma.

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5. Serving:

Once the Gajar Ka Halwa reaches a thick, pudding-like consistency and the flavors have melded together, remove it from the heat.

Garnish with additional chopped nuts if desired.

Serve warm, either on its own or accompanied by a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

6. Storage:

Gajar Ka Halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.

Enjoy the rich, indulgent flavors of this classic Indian dessert, Gajar Ka Halwa, perfect for celebrating special occasions or simply satisfying your sweet cravings!

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The Delicious and Tasty Mutton Rosh Recipe :Finger Licking Experience



Today we are going to make the tasty and Delicious Mutton Rosh Recipe here we go :


  • 1 kg mutton, cleaned and cut into pieces
  • 3 onions, finely chopped
  • 3 tomatoes, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 4 tablespoons cooking oil
  • Fresh coriander leaves for garnish
  • 2 green chilies, slit lengthwise
  • 1 tablespoon lemon juice


  1. Heat oil in a large pan or pressure cooker. Add chopped onions and sauté until golden brown.
  2. Add ginger-garlic paste and sauté for another couple of minutes until the raw smell disappears.
  3. Add chopped tomatoes and cook until they turn soft and mushy.
  4. Now, add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for a few minutes until the oil starts to separate from the masala.
  5. Add the mutton pieces to the masala and mix well, ensuring the masala coats the mutton evenly.
  6. Cook the mutton on high heat for about 5-7 minutes, stirring occasionally.
  7. Add enough water to cover the mutton pieces. If using a pressure cooker, close the lid and cook until the mutton is tender (about 20-25 minutes on medium heat after the first whistle).
  8. If cooking in a pan, cover and simmer until the mutton is cooked through and tender, stirring occasionally. Add more water if needed during the cooking process.
  9. Once the mutton is cooked, check for seasoning and adjust if necessary. Add slit green chilies and lemon juice, and mix well.
  10. Garnish with fresh coriander leaves.
  11. Serve hot with rice or naan bread.
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Enjoy your delicious Mutton Rosh!

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Chicken Makhani Recipe : The Best Aroma and Taste




Chicken Makhani, or Butter Chicken, is a classic and indulgent Indian dish known for its rich, creamy tomato-based sauce. This recipe combines tender chicken pieces with a flavorful and velvety sauce, making it a perfect choice for a special meal or when craving some authentic Indian flavours.


  • 500g boneless chicken, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 1 cup tomato puree
  • 1/2 cup cashew nuts, soaked in warm water
  • 1 cup heavy cream
  • Fresh coriander leaves for garnish


Marinating the Chicken:

  1. In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
  2. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Marinate for at least 2 hours or overnight for enhanced flavor.

Cooking the Chicken:

  1. Heat vegetable oil in a pan over medium heat. Add the marinated chicken and cook until browned on all sides. Set aside.

Preparing the Sauce:

  1. In the same pan, add butter and sauté the chopped onion until golden brown.
  2. In a blender, combine soaked cashew nuts and tomato puree. Blend until smooth.
  3. Add the cashew-tomato mixture to the pan with onions, stirring well. Cook for 5-7 minutes until the oil begins to separate from the sauce.
  4. Add the cooked chicken to the sauce, coating each piece with the rich mixture.
  5. Pour in the heavy cream, stirring continuously to achieve a luscious and creamy consistency.
  6. Simmer the Chicken Makhani for an additional 10-15 minutes, allowing the flavours to meld.
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Garnish and Serve:

  1. Garnish with fresh coriander leaves and a drizzle of cream.
  2. Serve the Chicken Makhani hot with naan or steamed rice, and enjoy the delightful blend of spices and creamy goodness.

Note: Adjust the spice levels according to your preference, and feel free to add a pinch of sugar if you desire a slightly sweeter taste in your Chicken Makhani.

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Bannu Beef Pulao Recipe: A Flavorful Journey to the Heart of Pakistani Cuisine




Bannu Beef Pulao, a culinary delight from the heart of Pakistan, is a fragrant and hearty dish that brings together the richness of beef, aromatic spices, and the goodness of basmati rice. Originating from the city of Bannu in the Khyber Pakhtunkhwa province, this pulao recipe is a celebration of traditional flavours that will transport you to the vibrant streets of Pakistan. Follow this step-by-step guide to recreate the magic of Bannu Beef Pulao in your own kitchen.


  • 2 cups basmati rice, soaked for 30 minutes
  • 500g beef, cubed
  • 1 large onion, thinly sliced
  • 1 cup yogurt
  • 1/4 cup cooking oil or ghee
  • 2 tomatoes, chopped
  • 4 green chilies, sliced
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander and mint leaves for garnish


Step 1: Marinating the Beef

  • In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
  • Add the beef cubes to the marinade, ensuring each piece is well-coated.
  • Allow the beef to marinate for at least 2 hours, or overnight for a more intense flavor.

Step 2: Cooking the Beef

  • Heat oil or ghee in a large pot over medium heat.
  • Add cumin seeds and let them splutter.
  • Add sliced onions and sauté until golden brown.
  • Incorporate the marinated beef and cook until the meat is browned and the oil separates.
  • Stir in chopped tomatoes and cook until they soften.

Step 3: Adding Aromatics

  • Add coriander powder, garam masala, and green chilies to the pot.
  • Cook for a few minutes to allow the spices to infuse into the meat.
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Step 4: Cooking the Rice

  • Drain the soaked basmati rice and add it to the pot with the beef.
  • Gently mix the rice and beef, ensuring an even distribution.
  • Pour in water (approximately 4 cups) and bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer until the rice is tender and cooked.

Step 5: Garnishing and Serving

  • Once the rice is cooked, fluff it gently with a fork.
  • Garnish the Bannu Beef Pulao with fresh coriander and mint leaves.
  • Serve hot, with raita (yogurt sauce) and salad on the side.

Bannu Beef Pulao Tips:

  • For added richness, substitute cooking oil with traditional ghee.
  • Adjust the spice levels according to your preference by increasing or decreasing the number of green chillies and red chilli powder.
  • The longer you marinate the beef, the more flavorful the pulao will be.
  • To enhance the aroma, you can also add a few strands of saffron soaked in warm milk during the rice cooking stage.

Experience the warmth and authenticity of Pakistani cuisine with this Bannu Beef Pulao recipe. Whether shared with family or friends, this dish is sure to become a cherished favorite, bringing the robust flavors of Bannu to your dining table. Enjoy!

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