Double Delight: Savor the sweet and savory with Carrot Halwa and Veg au Gratin recipes

Carrot Halwa Recipe

Ingredients

• 2 cups grated carrots (tightly packed)
• 1 1/2 cups milk (boiled and cooled)
• 1/3 cup sugar
• 2 tablespoons ghee
• 2 tablespoons khoya (optional)
• 1/4 teaspoon cardamom powder
• 1 tablespoon nuts (e.g., cashews, almonds), chopped

Instructions

• Heat 1 tablespoon ghee in a pan. Add 1 tablespoon chopped nuts and fry until golden. Remove and set aside.
• Wash, peel, and grate 2 cups of carrots. Add to the pan.
• Sauté for 3-5 minutes until the carrots shrink slightly and change colour.
• Add 1 1/2 cups boiled and cooled milk. Keep the flame on medium-low to allow the milk to reduce.
• Cook for 10 minutes, stirring occasionally, until the milk reduces to about 3/4 of its volume. Scrape any milk solids from the sides and add them to the pan.
• Add 2 tablespoons unsweetened khoya (adjust sugar if using sweetened khoya).
• Add 1/3 cup sugar. The mixture will become runny; continue cooking and stirring until it thickens.
• Once thickened and the mixture has a sticky texture, add 1 tablespoon ghee and 1/4 teaspoon cardamom powder. Stir well.
• Add the fried nuts (reserve some for garnish) and mix thoroughly.
• Garnish with the reserved nuts and serve hot.

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Veg Au Gratin

Ingredients

Vegetables:

• 1 cup potato
• 3/4 cup carrot
• 1/4 cup green peas
• 1/2 cup cauliflower
• 1/2 cup beans
• 1/2 cup + 2 tbsp cheese

For the White Sauce:

• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/2 tsp crushed pepper
• 1/4 tsp nutmeg powder
• Salt to taste

Instructions

• Boil water with salt. Add 3/4 cup carrot, 1 cup potato, and 1/2 cup beans. Cook for 3 minutes.
• Add 1/4 cup peas and 1/2 cup cauliflower. Cook for an additional 2 minutes.
• Drain the vegetables, making sure not to overcook. Set aside the drained water for use as vegetable stock.
• Melt 1/4 cup butter in a pan. Optionally, add 1/2 tsp finely chopped garlic and 2 tbsp chopped onion.
• Stir in 1/4 cup flour, whisking continuously until the flour is fully incorporated.
• Gradually add 2 cups milk, whisking to avoid lumps. Continue to cook on low heat, stirring until the sauce thickens.
• Add salt, 1/2 tsp crushed pepper, 1/4 tsp nutmeg powder, and 2 tbsp cheese. Stir until the cheese melts and the sauce becomes creamy.
• Mix the cooked vegetables into the white sauce, ensuring they are well coated. The sauce should be creamy but not too thick.
• Preheat the oven to 200°C (390°F) for 10 minutes. Transfer the mixture to a baking dish.
• Sprinkle 1/2 cup grated cheese on top. Bake at 200°C (390°F) for 20 minutes. For a golden crust, switch to grill mode for the last 2-3 minutes.
• Allow to cool slightly before serving. Enjoy hot, either on its own or with crisp toasted bread.