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Before you jump to Carrot halwa with walnut topping recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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The first change you need to make is to pay more attention to what you buy when you shop for food because it is likely that you are inclined to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your breakfast cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.
To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to carrot halwa with walnut topping recipe. To make carrot halwa with walnut topping you need 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to prepare Carrot halwa with walnut topping:
- Provide 1 kg Carrot
- Get 3 tbsp Ghee
- Provide 1/2 tbsp Cumin seeds
- Prepare 1 cup Sugar
- Use 3 tbsp Grated coconut
- Use 4 Cardamom
- Prepare 2 tbsp Dry fruits
- Use 1 cup Milk
Instructions to make Carrot halwa with walnut topping:
- Grate the carrot. Put it into pressure cooker with 1cup milk. Cook for 15min in medium flame.
- Heat a wok add ghee and cumin seeds. Add the cooked carrot and fry well.
- Add sugar and dry fruits. Cook till water evaporates. Garnish with walnuts cashew nuts almond.
Brown butter is used in the frosting to add depth and extra nuttiness, and slivered almonds and toasted pistachios are laced throughout and sprinkled on top. This recipe uses most of the flavours included in a typical carrot halwa, with cardamom added to. The gorgeous and moist carrot cake is crowned with a creamy mascarpone topping and walnuts. Add milk and cook till milk evapourates, stirring occasionally. When the mixture thickens, add condensed milk and sugar.
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