{"id":5168,"date":"2017-11-20T13:36:45","date_gmt":"2017-11-20T13:36:45","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5168"},"modified":"2017-11-22T08:47:52","modified_gmt":"2017-11-22T08:47:52","slug":"aloo-aur-gulab-ka-halwa","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/11\/20\/aloo-aur-gulab-ka-halwa\/","title":{"rendered":"Aloo Aur Gulab Ka Halwa"},"content":{"rendered":"<p><strong>A twist to the regular halwas , delectable halwa prepared with potatoes, Gulkand , Gulab (rose) and Khoya, flavoured with Green Cardamom Powder and drizzled with rose water garnished with dried rose petals and slivered nuts.<\/strong><\/p>\n<p><strong>\u00a0<\/strong><strong>Preparation Time :<\/strong>\u00a010 minutes<\/p>\n<p><strong>Cooking time :<\/strong>\u00a025 minutes<\/p>\n<p><strong>Serves :<\/strong>\u00a004 pax.<\/p>\n<p><strong>Cuisine:<\/strong> Indian<\/p>\n<p><strong>Course- Indian Sweet<\/strong><\/p>\n<p><strong>Ingredients and Quantity: <\/strong><\/p>\n<p>Potato parboiled and peeled\u00a0-01 Large<\/p>\n<p>Clarified Butter- 1 \u00bd tbsp.<\/p>\n<p>Sugar-\u00a01\/2 cup<\/p>\n<p>Mawa (khoya)\u00a0-150 gm.<\/p>\n<p>Full Cream Milk-\u00a0\u00be cup<\/p>\n<p>Gulkand- \u00bd tbsp.<\/p>\n<p>Rose petals dried, finely chopped- 1 \u00bd tbsp.<\/p>\n<p>Rose water-10 ml.<\/p>\n<p>Green cardamom powder-\u00a0\u00bc th tsp.<\/p>\n<p>Almonds blanched, peeled and slivered- 10 gm.<\/p>\n<p>Pistachio nuts blanched, peeled and slivered- 05 gm.<\/p>\n<p><strong>For the garnish:<\/strong><\/p>\n<p>Almonds blanched, peeled and slivered- 05 gm<\/p>\n<p>Pistachio nuts blanched, peeled and slivered- 05gm.<\/p>\n<p>Rose petals dried- \u00bd tbsp.<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>Grate the parboiled potatoes. Keep aside<\/p>\n<p>Heat the clarified butter in a heavy bottomed non-stick pan, add the potatoes ,saut\u00e9 for 05 minutes, stirring it continuously .<\/p>\n<p>Add the sugar and saut\u00e9 for 03 minutes. Add grated mawa (khoya) and saut\u00e9 till it mixes thoroughly for 02 minutes.<\/p>\n<p>Add the milk and cook till the milk is absorbed. Add Gulkand and chopped dried rose petals. Sprinkle rose water. Add the almonds, pistachio nuts and green cardamom powder and mix well.<\/p>\n<p>Garnish with the dried rose petals slivered almonds, pistachio nuts and green cardamom powder and serve hot or warm as desired.<\/p>\n<p><strong>Chef Tips: <\/strong><\/p>\n<p>1.Do not overcook the halwa as it will turn into brownish in colour.<\/p>\n<ol start=\"2\">\n<li>Parboiling helps in preventing enzymatic browning that occurs in raw peeled potatoes.<\/li>\n<li>You may apply Silver Leaf to the halwa, if desired.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p><strong>A twist to the regular halwas , delectable halwa prepared with potatoes,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":5169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[84],"tags":[114,115,116],"class_list":["post-5168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-sweet","tag-edible-dried-rose-petals","tag-gulkand","tag-khoya"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/06\/Aloo-Aur-Gulab-Ka-Halwa-3.jpg?fit=3456%2C5184&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1lm","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5168"}],"version-history":[{"count":2,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5168\/revisions"}],"predecessor-version":[{"id":6915,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5168\/revisions\/6915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/5169"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}