Simple Way to Prepare Quick Gajar halwa dipped in hot chocolate
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Prepare Ultimate Gajar halwa dipped in hot chocolate. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Gajar halwa dipped in hot chocolate, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gajar halwa dipped in hot chocolate delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Gajar halwa dipped in hot chocolate using 8 ingredients and 4 steps. Here is how you can achieve it.
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Ingredients and spices that need to be Get to make Gajar halwa dipped in hot chocolate:
- 1/2 kilograms Carrot
- 1 litre Milk
- 200 grams Mava
- 200 grams Sugar
- 2 tablespoon Pure ghee
- 2 tablespoon Dry fruits
- 1/2 teaspoon Elaichi powder
- 1 tablespoon chocolate sauce
Steps to make Gajar halwa dipped in hot chocolate
- Take a wok and add milk and then add gratted carrots.
- Once the carrot are soften and milk is absorbed add sugar.
- When the mixture is thickened add ghee and roast. Now add mava and dry fruits and mix well.
- Add Cardamom powder and mix it..now scope it up in an ice cream cone and pour hot chocolate sauce on it and sprinkle it with chocolate shavings.
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So that is going to wrap this up for this special food How to Make Any-night-of-the-week Gajar halwa dipped in hot chocolate. Thanks so much for reading. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
