Recipe: Delicious Gheekawar ka Halwa

Gheekawar ka Halwa. Gheekawar Ka Halwa - Dessert Halwa Aloevera or gheekawar/gheegwar a kind of plant which is very useful for various diseases. It's most easy use is to prepare halwa. Here is the recipe for you just jot.

Gajar Ka Halwa Super Easy Recipe By Hinzala Kitchen. Halwa gheekwar,aloveera ka halwa bnane ka tareeka,general tonic, muqwwai bah,joint pain. Kawar Gandal ka Halwa Aloe Vera Ka Halwa Aloe Vera ka Halwa banane Ka tarika by Kitchen With. You can cook Gheekawar ka Halwa using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Gheekawar ka Halwa

1. It's 150 gm of Gheekawar Pulp (Aloe Vera).
2. Prepare 1/4 cup of Desi Ghee.
3. Prepare 1/4 cup of Sugar.
4. It's 1/4 cup of Khoya.
5. You need 1 cup of Milk.
6. You need 1 Tbsp of Soji (Semolina).
7. You need 25 gm of Gond (Acacia gum).
8. Prepare 20 gm of Makhany (lotus seeds).
9. You need 1/2 Tsp of Cardamom powder.
10. It's 1/4 Tsp of Cinnamon powder.
11. You need 1/4 Tsp of Chaar Maghz.
12. Prepare Pinch of Nutmeg powder.
13. You need of Almonds, pistachio, cashew nuts.
14. Prepare of Ghee for frying.

Rex Halwa Gheekawar contains Asgandh nagori, Elaichi Khurd, Aanba Haldi, Talmakhana, Taj, Salab Misri Rex Halwa Gheekwar is very useful in different types of pain and body aches especially for a. Gajar ka halwa (Hindi: गाजर का हलवा), also known as gajorer halua, Gajrela, Gajar Pak, and Carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent. Buy best quality New Shama Halwa Gheekawar. Useful in joint pain & stiffness also provides relief from cough & cold.

Gheekawar ka Halwa step by step

1. Wash Gheekawar stems throughly. Trim the edges & peel the green skin from one side carefully.take out the pulp from stem & keep it in a bowl.2 broad stems of Aloevera can yield 120-150 gm pulp..
2. Collect the transparent jelly like pulp of Gheekawar (aloevera) in bowl and chop in small pieces.in a pan fry soji on low heat till it changes it's colour.keep aside..
3. In a karhai or pan heat ghee for frying.add gond in ghee & fry.it will change it's colour and swells up a little. When fried, take out gond from pan & keep in a bowl..
4. In same ghee, add Makhany & fry. It will change to golden / light brown in colour.take out from ghee. Grind both gond & makhany in grinder or by hand.dont need fine powder just a coarse grinding..
5. Add desi ghee in a pan. Add cardamom powder fry a minute, then add pulp of gheekawar.fry for 2-3 minutes. Gheekawar pulp has already released some gel or water in pan..
6. Add milk in pan.leave to cook the pulp in milk over medium flame.stirring in between. Milk will boil & reduce in pan.it also becomes curdle in texture like cheese (paneer) stir the mixture in pan till all milk is curdled & gheekawar pulp is soft tender in milk..
7. Add soji in pan.mix well.add cinnamon powder & mix well.the texture & colour both are changed till this stage. Add sugar, mix.let it cook on medium flame till all water from sugar is well mixed in pulp..
8. Add khoya in pan.mix well. Add chaar maghaz.add gond + makhanay grinded powder in pan. Cook to a halwa consistency.all things are coming together now leaving ghee & sides of pan..
9. Add chop nuts in halwa.add freshly grated nutmeg powder in pan.cook for 2-3 minutes more to mix all things together.colour of halwa has changed to light golden colour & aroma also arises. When ghee comes up.turn off heat..
10. Take out in a bowl or platter.garnish with chop nuts.serve hot or at room temperature.Enjoy with Cookpad..
11. Choose Gheekawar (aloevera) which is sweet in taste.wash & peel it carefully. Remove all spines from sides & hard skin. Amount of sugar can be increased or decreased according to taste. Halwa can be store in fridge for up to a month. Heat the halwa when take out from fridge to lessen the stickness of gond.take broad stems of aloevera which gives good amount of pulp. I hv used 2 big stems & get 150 gm pulp..

Sooji ka halwa was made in home whenever we wanted to have something sweet. Reheat carrot halwa just before serving with a little milk. If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired. Winters is the best time for foodies. Meals are not complete without a steaming hot dessert, and what better than our good old Halwa.