Matar ki Kheer & Gajar Halwa Cooking Recipe
Matar ki Kheer (Green Pea Dessert) Cooking Recipe
The title of this dessert may sound off-putting, but it is easy to pass it off as the regular pistachio rice pudding! For some time I made my kids eat this without divulging the inclusion of peas because children and peas don’t match. Now, however, they don’t care because they have learnt to love it! Spoon it up in stemmed glasses for the special effects…
- 150g peas, fresh or frozen
- 750ml skimmed milk, boiled
- 2 tablespoons sugar
- 1 teaspoon ground green cardamom
- 6-8 raisins
- 6-8 pistachio nuts, sliced
- Blanch the peas. Cool and grind to a fine paste.
- Put the pea paste in a thick-bottomed pan. Add the milk slowly in a trickle, whisking continuously, to form a mixture without lumps. Cook on a low heat for 10-15 minutes, or until the milk has reduced by half.
- Add the sugar, ground cardamom, raisins and pistachios, and cook for 3-4 minutes on a low heat, stirring continuously. Remove from the heat and allow to cool before putting in the fridge. Serve chilled.
586 kj; 138 kcals; 9g protein; 2g fat; 0.6g sat fat; 22g carbohydrates; 18.2g sugar; 1.8g fibre; 84mg sodium
Gajar Halwa (Punjabi Carrot Halwa) Cooking Recipe
Gajar halwa or, as we fondly call it in northern India, gajrela, is a must as a winter dessert. The challenge here is to retain the full-bodied sweetness of the carrots and not to mask it with added sweeteners. My addition of dates is an attempt to reduce the amount of sugar and make the dessert healthier. However, this dessert is still high in calories and carbohydrates, so be careful about what you eat during the rest of the day, and save it for special occasions. Serves 6.
- 1 tablespoon olive oil
- 750g carrots, grated
- 60g sugar
- 600ml skimmed milk
- 120g dates, stoned and chopped
- 8-10 cashew nuts, roughly chopped
- ½ teaspoon ground green cardamom
- 8-10 almonds, blanched and slivered
- Heat the oil in a kadai. Add the grated carrots and sugar and cook for about 5 minutes. Stir in the milk and continue to cook for 10-12 minutes.
- Add the dates, cashews and ground cardamom, and mix well. Cook for 10-15 minutes or until almost dry. Garnish with the almond slivers.
878 kj; 207 kcals; 5.5g protein; 4.3g fat; 0.6g sat fat; 39g carbohydrates; 37.9g sugar; 4g fibre; 78mg sodium