Gajjar Halwa (Carrot Halwa)

This happens to be the first few Indian sweets I learnt to make after I got married. There are 2 ways you can make this halwa. One being with condensed milk and the other being with milk and sugar. I am sharing the first method today.

Halwa is always sweet and a widely used term in Asia and Middle East. I have learnt how to make several Indian halwas and will post them as I make them.  Some halwas are difficult to make and one can go wrong but this one is straight forward.

Ingredients
2 - 3 tbsp Ghee (Clarified butter made from the milk of a buffalo or cow)
4 large carrots ( 720g), coarsely grated
400g can sweetened condensed milk
1/4 tsp ground cardamom
1/2 cup raisin, chopped
1/3 cup silvered almonds

Method

1. Heat 2 tbsp Ghee in a large pan; cook carrots stirring until soft. If carrots are not fully coated with Ghee, add an additional tbsp of Ghee.
2. Add condensed milk, cardamom; cook, stirring occasionally. Once all liquid has evaporated, stir in raisins and nuts. Serve warm or cold. 

* can be made a day in advance and stored in the refrigerator. If you need to reheat, use stove top method and not microwave. 

Classic Blueberry Muffins

I had loads of Blueberries in my refrigerator and decided to bake these super simple muffins. I bought a wonderful book in Australia last year and every recipe is yummy and easy. Almost effortless if you ask me. It called GoodFood 201 Perfect Cakes and Bakes by BBC books.

I didn't plan to blog this so I had only taken 1 picture. So many people have asked me for the recipe so I decided to share the recipe. Next time, more pictures....promise!

Ingredients

140g / 5oz caster sugar

250g / 9oz self raising flour

1 tsp bicarbonate soda

85g / 3oz butter, melted and cooled

2 large eggs, beaten

200ml / 7fl oz milk

1tsp vanilla extract

150g punnet blueberries

The book said it would make 12 but I got 17 muffins so I guess it depends on the size of your muffin pan and paper case.

Method

1. Heat over to 200C / 180C (fan forced) / 356F. Line 12 hole muffin tin with paper cases.
2. In a bowl, combine the dry ingredients. (sugar, flour & soda)
3. Mix the butter, eggs, milk and vanilla in a jug or bowl. Pour into the dry ingredients mix and then stir until just combined. Be careful not to over mix or the muffins with be tough.
4. Fold in the blueberries. (folding is an action to mix but more gently than stirring or mixing)
5. Spoon the mixture into the cases and bake for 15 - 18 minutes until golden and firm. I baked them for an extra 3 minutes as the top was not golden enough. Remove from the tin and cook on a wire rack.

These fluffy muffins are great for snack time.