Gajar Halwa With Khoya
This method also takes much less time than the traditional version since the amount of milk used is lesser.
½ kg carrots½ cup + 2 tablespoons sugar½ teaspoon cardamom powder
Ensure gajar is grated with a medium fine grater. In the method, carrot is not cooked for long time so if the gratings are larger they wont soft cook quickly.
If you want you can fry the nuts & raisins in 1 tbsps ghee. Then add carrots and milk. Cook on a low heat stirring well until carrot turns tender. If the milk evaporates and the carrot are not soft then cover and cook on a lowest heat for few minutes.
Then add khoya and sugar. Mix and continue to cook. The entire mixture turns gooey. Let it cook until gajar ka halwa thickens.
Add 1 tablespoon ghee and saute for 2 mins. Turn off and garnish with nuts and raisins.
Is Paneer And Khoya The Same Thing
Both Paneer and Khoya are milk derivatives, but they are produced by treating milk differently.
Paneer is Indian cottage cheese that is made by curdling milk with an acid, such as lemon juice or vinegar. The milk solids are then set to drain and firm up in a muslin cloth. The consistency can range from soft to firm depending on the length of time you allow it to drain. Paneer is traditionally used in savory Indian curries.
Khoya, on the other hand, is made by slowly simmering milk in a large iron Kadai until all the moisture evaporates and reduces to solids. It can range from being hard to soft to granular and forms a base of almost all Indian sweets.
How To Make Gujiya Dough
In a mixing bowl, add all-purpose flour, ghee, pinch of salt. Mix the flour with your fingers.
Take some flour into your hands and gently rub the flour mixture between your hands to form a breadcrumbs like texture. This is a important step, this makes the crust for gujiya flaky or khasta, as we call in Hindi.
Gradually, add ice cold water, around 1/4 cup or as needed to just combine the dough into a tight ball . Do NOT over knead the dough.
Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
Read Also: How Long To Cook Frozen Chicken Tenders In Instant Pot
Mixed Lentils And Vegetables Khichdi
Ultimate comfort food – this khichdi is a perfect one-pot, gluten-free meal that is packed with proteins and vitamins. A super nutritious dish that is enjoyed by the entire family.
Here is what our follower says “Made this and it was finger-licking good !! My usually fussy and picky 5-year-old, polished it off! Please keep the recipes coming “
Tips To Make Kheer In The Instant Pot
- To get the proper texture: Its important to grind the rice prior to cooking. Dont worry if the rice is not completely homogenous after being ground. After cooking, make sure you use your wooden spoon to mash the rice against the sides of the Instant Pot to get.
- If you prefer, you can use cardamom powder instead of whole cardamom. If so, add the cardamom powder at the end with the sugar and condensed milk.
- To double the recipe, simply double the ingredients, but pressure cook for the same amount of time.
- Half & Half is half milk, half cream. So if you dont have it or cant find it, you can replace it with one cup heavy whipping cream and one cup whole milk. You can also try using a blend of half and half and heavy whipping cream. Feel free to play around with these ratios and make it richer to your liking.
You May Like: How To Use Instant Pot Cook Rice
How To Deep Fry Gujiya
Heat oil in a kadai or a wok. For deep frying oil should be moderately hot.
Before starting to fry the gujiya, do a oil test to see if it is at a right temperature. Drop a small piece of dough in to the oil, it will rise gradually, then float on the surface.
Note: If the piece of dough sinks, that means the oil is cold or if it rises quickly, means oil is too hot.
Carefully, add the gujiya in the oil. Fry the gujiya in batches, depending upon the size of the kadai, you can add 3-4 pieces of gujiya. Do NOT overcrowd the pan.
After few minutes, the gujiya will float on the surface of the oil. Gently flip the gujiya for even cooking. Deep fry the gujiya for around 8-10 minutes or until nice golden color.
Remove the gujiya on a kitchen paper towel, to drain any excess oil.
Cool completely, and store it in air tight container.
Note: If deep frying the gujiya, make sure to pleat the edges of the gujiya, to prevent any stuffing coming out during the frying process. Make a pattern on the edges by pinching and twisting the edges, starting from one end, until all the edge is sealed .
Pic Shown: Air Fryer / Instant Pot Gujiya using Mealthy Crisplid
Meethi Sewai On Stovetop
Read Also: Soup Setting On Instant Pot Duo Crisp
Pro Tips For The Best Gujiya
Before adding water to foam a dough, make sure the flour mixture has a breadcrumbs like texture. This is a what makes the crust for gujiya flaky or khasta, as we call in Hindi.
Always use ice cold water to form a dough for pastry.
Use minimum water to knead the dough into a tight ball . Do NOT over knead the dough.
Let the dough rest for minimum 20 minutes. It makes it easy to work with the dough.
Keep the dough and filling covered at all times, to prevent it from drying.
For the filling you can use nuts of your choice. I prefer almonds, pistachios. You can also use cashews, pecans, chironji, poppy seeds, raisins.
You can shape the gujiya by hand or using a gujiya mold. Using gujiya mold is slightly faster process.
Keep the shaped gujiya covered, to prevent it from drying.
Make sure to seal the gujiya well after stuffing, to avoid any stuffing coming out during baking/air frying.
Dont forget to apply some oil on top of the gujiya for that nice brown color and it also crisps evenly. I prefer using pastry brush, gives me consistent results. When using cooking spray, I see uneven browning of the gujiya.
Once the gujiya is cool completely, store the gujiya in a clean, air-tight glass container. The gujiya stays good for 5-7 days.
How To Make Beetroot Halwa In Instant Pot
Take 4 medium-sized beetroots, peel the skin and grate the beets using a grater or food processor. I have used a thick shredder/grater attachment.
Press SAUTE button. Add 1 tablespoon of ghee into the pot, once hot add cashews, and stir fry till they are light golden brown in color. Remove and keep aside.
Add the shredded beetroot and Saute with the leftover ghee for about 3-4 minutes till the raw smell disappears.
Next, add milk into the pot and close the lid, and turn the pressure valve to the SEALING position.
Set the pot to MANUAL/PRESSURE COOK and set the timer to 4 minutes and When the instant pot beeps, Quick Release the pressure. Open the lid.
Add sugar, almond flour/meal, raisins and remaining ghee.Mix well.
Turn the Instant Pot to Sauté and cook for 6-8 mins until all the liquid is mostly absorbed and ghee separates from halwa.
Add cardamom powder, roasted cashew nuts and mix well.
Serve instant pot pressure cooker beetroot halwa warm or cold and garnish with some pistachios.
Recommended Reading: Frozen Ground Beef Recipes Instant Pot
How To Make Lauki Halwa In Instant Pot
Peel the skin, remove the seeds if any and grate lauki using medium sized blade.
Clean the Instant pot thoroughly the steel pot, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
Press SAUTE button. Add ghee into the pot, once hot add the grated lauki, and saute for 2-3 minutes until the raw smell disappears.
Then add milk and mix well.
Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK and set the timer to 2 minutes.
Once the pot beeps, allow 5 minutes natural pressure release, then do a QUICK RELEASE.
Open the lid and Turn the pot to SAUTE again.
Then add sugar, almond flour/meal, or khoya and cook until all the milk has been reduced . It appx takes another 5-6 minutes.
Note: I have added a drop of organic plant based green food color but its totally optional.
Lastly, add cardamom powder and nuts. Mix well. Press Cancel. Bottle Gourd Halwa will thicken as it cools down.
Recipe Tips To Make The Best Homemade Mawa
» The secret to best mawa is to keep stirring. Do not leave cooking mawa unattended at any time, as it may burn the mixture in the microwave.
» All the below-mentioned recipes are made in the microwave however, all the microwavable techniques can easily be adapted to the stovetop version. Cooking time may vary.
» The below-mentioned recipes can be scaled up or down to suit your preference. However, if you decide to double the recipe, the cooking time may vary. Refer to each stages visuals to attain the right texture.
» If you plan to make mawa #1 or Mawa #4, you will end with a beautiful dark tone mawa because sweetened condensed milk lends a darker shade to the mawa. This mawa has a slightly granular texture and has a rich nutty flavor.
Read Also: How Long To Cook Fava Beans In Instant Pot
Top 10 Instant Pot Recipes Of 2017
Published: · Modified: May 20, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases ·
Here are the Top 10 Instant Pot recipes of 2017 from Ministry of Curry that you’ve loved the most this year!
We made so many memories developing these recipes, creating the recipe videos, and sharing them with you. We are gratified with the success you had using Ministry of Curry’s Instant Pot recipes and all that we have learned together in this delicious journey!
It was hard to limit these to the top 10 but here are your favorite recipes:
Why Make Khoya At Home
Readymade khoya is easily available in most mithai shops. Most popular brands have also started making khoya, which makes it accessible in most big cities in India.
In the United States, it is easily available in most Indian grocery stores in the frozen food aisle. If not in that aisle, you will get it easily in the powdered form known as milk-mawa powder.
So why bother making it at home? Heres why you should try making it for yourself
- You end up with unadulterated mawa.
- It is not a tedious process, but one that does need a watchful eye.
- Homemade mawa definitely yields the most amazing, melt-in-the-mouth mithais :p
- If you find yourself with an excess quantity of milk, make mawa and freeze it for later use.
Recommended Reading: How To Reheat Tamales In Instant Pot
What Is Gulab Jamun
Gulab Jamun is a small ball-shaped Indian dessert that is made from the dough of flour, khoya, or milk powder. These dough balls are fried and then added to the rose-flavored sugar syrup. Gulab Jamuns are made in 2 different ways:
1. Gulab Jamun with Khoya/Mawa: Originally they made with dough made from flour and khoya. You can make Khoya at home. It is also available in Indian Grocery stores.
2.Gulab Jamun with Milk Powder: You can also make this recipe using Milk Powder. It gives the same taste and flavor.
What Is Gajar Ka Halwa Or Carrot Halwa
Gajar = Carrot
Halwa = Sweet
Gajar Ka Halwa aka Carrot Halwa aka Gajrela is an Indian dessert thats cooked with grated carrots, milk, lots of ghee & sugar.
This Indian carrot pudding is flavored with green cardamoms or black cardamoms & garnished with chopped nuts like almonds, pistachios & raisins.
Traditionally Carrot Halwa is slow cooked in a heavy bottomed deep pan, stirring continuously. Of course, its a labor of love!
But not anymore, you can fasten the process of cooking a delicious Gajar Halwa in an Instant Pot or Pressure Cooker. Follow th is Instant Pot Gajar Ka Halwa Video Recipe!
Read Also: What Does C7 Mean On Instant Pot
What Is Gajar Halwa
Gajar ka Halwa is a delicious and rich carrot pudding made by cooking carrots with ghee, milk, sugar, and a bit of cardamom. Its the perfect dessert to make for any celebration, including Valentines Day which is coming right up! Its perfect for Easter too after all, the Easter Bunny loves carrots, right? Right.
I cant tell you how many times I had to make and re-make this recipe. The first time I made gajar halwa in my Instant Pot, I had my dad taste test it and was told to immediately try again lol.
This classic Indian dessert has been my dads favorite sweet since childhood. He knows what great gajar halwa tastes like and has very high standards. This recipe has his stamp of approval. Yes, there is quite a bit of ghee in the recipe but if youre going to make gajar halwa then according to my dad, it should be done right.
This recipe is made in an Instant Pot and while it is much faster than my stovetop recipe, it will still require a bit of time and patience as youll need to stir the carrots in ghee to fry them a bit, which adds great flavor.
How To Make Instant Mawa At Home
There are 3 methods to make it.
- A traditional method of making ‘mawa‘ is quite time taking. You need to boil milk and let it simmer for hours to reduce it.
- You can also make in microwave. It is more convenient. You only need some ghee, milk powder and cream. You just need 5 minutes to make this filling in the below method. This helps you prepare lot many recipes with khoya in a short time.
- You can also make this in a steamer. Just the same ingredients .Mix and steam in the steamer for around 15 minutes. Mix again with spoon. No sugar added. Add according to your taste.
You May Like: What To Do If Your Instant Pot Says Burn
What Is The Taste And Texture Of Khoya
Khoya has a rich, nutty, milky, and mildly sweet taste due to slow cooking and the caramelization of sugars in the milk.
It is slightly greasy to touch and has a little granular texture. Khoya adds a rich, creamy texture and mouthfeel and that is probably why it is used as the base for a majority of Indian sweets.
The Best Instant Pot Kheer
This Instant Pot Kheer Recipe has the classic flavor of traditional Pakistani and Indian kheer without the fuss. This restaurant-inspired recipe has been rigorously tested and perfected until I can confidently call it the BEST Instant Pot kheer. Incredibly quick and easy to make, this kheer recipe is a sure crowd-pleaser.
I made this today and its a HUGE hit. Husband said its better than restaurants Kheer. Hands down the best kheer recipe ever and super easy to make.
Word on the street is you can make kheer in an Instant Pot. Throw in some milk, rice, and sugar, hit that porridge setting.
Tried it. Decent. Tastes like rice pudding, not kheer. Admittedly, you cant go wrong with milk, rice, and sugar, but kheer is on another level.
There are two kheers Ive tasted that I recall as outstanding. One uncle Mirs kheer that we used to have every Eid. And two the kheer from my wedding and my sisters, brothers, etca most revered kheer that we often look forward to more than the wedding itself.
After a couple generic kheer trials, I knew it was missing that something. And my night wakings would continue unless my kheer tasted more like kheer kheer and less like Asian Buffet kheer. On a whim, I called my wedding caterers, Kababesh Grill, to see if I could get some clarity. The owner answered and not only generously shared the recipe but gave me duas and well wishes as good uncles do.
Also Check: Cooking Frozen Food In Instant Pot
Different Kinds Of Mawa Or Khoya: