Cooking Escapades – Gajar ka Kulfi

1. Grate carrots such that you get 3 cups of grated carrots.

2. In a big pan, heat some ghee and fry the grated carrot for about a minute.

3. Add 3 cups of milk and keep stirring at medium heat.

4. When the milk starts to boil, add 1.5 cups of sugar and continue stirring.

5. After 10 minutes of stirring, taste it once. You will find that there isn’t enough sugar. Add another half a cup of sugar and continue stirring.

6. After 10 more minutes of stirring, strain all the milk into a container and leave the residue aside.

7. Let the milk cool down and then place the container in the freezer.

The frozen stuff is now your Gajar ka Kulfi. Recipe serves two.

Gajar ka Kulfi
Gajar ka Kulfi

Since we believe in recycling, the residue needn’t be thrown away. Fry some cashews and raisins in ghee and mix it with the residue. Some people may like it as a sweet and call it Gajar ka Halwa. Recipe serves four.

Gajar ka Halwa
Gajar ka Halwa

Special Inputs : Chef Goud.


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I am a hypocrite.

6 thoughts on “Cooking Escapades – Gajar ka Kulfi”

  1. too much kada…chesukovadame ekkuva ante photolu kuda tesi uploadingaaa???multitasking ikkada kudana…one shot two varieties….HAPPY DIWALI!!!!!!

    ( em chesaama annadhi kaadhu, entha dappu kottaama annadhi important. Happy Deepavali to you too 🙂 )


  2. Well cooking isnt a bad idea a bad idea at all;this skill would really help at a time of intense recession :);jhamai raja jhamai

    ( like nala damayanti. next step is to find a ponnu to get green card 😛 )


  3. The taste was awesome !!!! and the recipe cant get as simple as this. Some of the credit goes to CHEF goud, thats me 🙂
    Rahul, I love this title…’CHEF’ goud hahaha

    ( i am looking forward to further collaboration with Chef Goud 😛 )


  4. To improve the residual Gajar-ka-halva, add condensed milk and mix well and let it simmer for some time. The residue will have genuine halva taste.

    ( Now what is genuine is debatable, but since this was an impromptu experiment we had to make do with bare minimum ingredients. Next time condensed milk, elaichi and saffron are on the list to be used. Expert advice will be solicited for, again. )


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