Dessert
Hello everyone, it's almost Christmas and I think everyone is as busy as I am. There's a lot to do, shop for and plan.. One thing that doesn't have to take long or wait until Christmas Eve is eating these candies, if you ask me I can eat them all year round. Why don't they do that in Norway? In the US they are eaten all winter and it can safely be done here too.
Gajar means carrot and halwa actually means porridge, but is used for a dessert that can be made from different things. Today I will teach you how to make a beloved and well-known dessert from Punjab – halwa made from carrots. It is a myth that Indian food takes a long time to make and when making this halwa, you have to be patient. The myth was true until the food processor was invented, today most things can be made in an hour or less, as long as you have a little order in the kitchen and some electrical helpers.
This dessert is sooo easy, made in a jiffy, gluten, egg and dairy free. Admittedly, there are nuts on top, which can be omitted if you have an allergy.
Ice cream is always popular, but now in the heat it is extra good and cooling. When you add an egg yolk, the ice cream gets a slightly smoother consistency, if you have allergies in the house you can easily skip it. A little lime juice is a nice adjustment to all the flavors. Mango ice cream: 3 dl whipped cream 1-2 tbsp sugar 300 gr … Continue Easy icecream for mango lovers
Chickpea flour may not be the first thing you think of when you're making a dessert, but in Indian cuisine it has many uses. It's great for appetizers, dinners, and desserts. Here I've made a traditional dessert (with small adjustments) that's completely gluten- and dairy-free, perfect for vegans too! If you're allergic to nuts, you can definitely leave them out. They can also be made even better with chopped pistachios, both as a garnish, or with almonds.
Halwa actually means porridge, but we like to use it as a dessert. You can use semolina, make it with carrots (recipe coming soon) or use the healthy, protein-rich chickpea flour. It “sets up” more the longer it sits, like mashed potatoes. That’s why it’s best to eat it quickly after preparation. It tastes best lukewarm and preferably with a … Continue Besan ka halwa