Gajar ka Halwa
750 grams Grated carrots (4 full cups of grated carrots)
1 liter Whole milk
¾ cup Sugar (around 150 grams)
¼ teaspoon Cardamom powder
¼ cup chopped almonds and chopped raisin
2 tablespoon ghee
For Sarson Ka Saag:
Step 1: Chop and add all the three saags into a pressure cooker. Add salt and water and cook for 50-60 mins on a low flameStep 2: Take out saag and keep saag water aside. Mash saag in the cooker until coarsely ground. Add Makki atta in the saag mixture and stir properly.Step 3: Add the saag water back into the pressure cooker. Add green chillies and ginger and cook over slow flame until the saag gets thick. Keep it aside.Step 4: To add tadka to the mixture, take a pan and add chopped onions, ginger, garlic, red pepper powder, Garam masala, dhania and sauté until the mixture turns light brown.Step 5: Mix the boiled saag with the onion-ginger mixture and cook for another 3-4 minutes.Step 6: Garnish with thin slices of ginger.
For Makke Ki Roti:
Step 1: Take makke ka atta (maize flour) in a vessel and add water.Step 2: Take a large bowl and mix maize flour (makke ka atta), salt, and ghee. If the dough is too dry, add another 1-2 tablespoons of ghee and mix well. However, it is advisable to do it gradually so that the dough doesn’t end up too wet. After kneading for 5 minutes, brush the surface of the dough with a tiny bit of oil/ghee and cover with a damp tea towel/cling film to prevent drying up and rest the dough for 15 minutes.Step 3: Divide the dough into equal portions and shape into balls. Press the dough balls slightly and roll out into rotis.Step 4: Take a pan and add ghee and carefully transfer the rotis.Step 5: Cook with ghee till golden brown. Flip the side and let it cook from beneath as well.Step 6: Pour some ghee over the saag and garnish it with coriander sprigs.Your Sarson Ka Saag with Makke Ki Roti is now ready to serve!
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