It was apparently the Mughal era when diligent documenting administrative details, biographies of the Mughal kings and other nobles started. For documenting purposes, the scribes were employed. This class of writers came to be known as ‘Kayasthas’ later. Gradually the ‘Kayasthas’ got acquainted with the Mughal culinary styles that transcended to their household kitchens. During those years, most of the scribes were Bengalis. They wholeheartedly embraced and experimented with the Mughal culinary techniques with Bengali cooking giving birth to some delectable Bengali dishes like Kormas, Dolmas and Polao.

We cook Gajorer Halua using the Mughal ‘dum pukht’ style of cooking. ‘Dum pukht’ means slow cooking over low flame. In this style, the juices of the vegetables or meats help in cooking them in sealed containers. ‘Dum pukht’ dishes are rich in flavours.

Ingredients for Gajorer Halua (Gajar ka halwa) recipe: 

• Carrots (Gajor) – 750 gms (finely grated)
• Ghee (Clarified Butter) – 3 ½ tbsp
• Kesar (soaked in lukewarm water) – 8-10 strands
• Green Cardamom (Choto Elach) – 5 pods
• Cashew Nuts – A Handful
• Raisins – A Handful
• Milk – 1 ½ Cup to be reduced to ½ cup by boiling
• Sugar – According to taste
• Honey – 2 tbsp

Recommended read: Chicken Sukka

Buy the ingredients for Gajar ka halwa recipe:

• Kesar
• Green Cardamom
• Cashew Nuts
• Raisins
• Organic Sugar
• Organic Honey

(Bonphool’s pure honey from Sunderbans is the best. But, due to excess demand, they are facing delivery issues. So, here we have suggested the next best option, Saffola Honey)

Preparation of Gajorer Halua:

• Take a flat-bottomed pot (a handi or dekchi) and put over the flame for heating.
• When the pan gets heated, add 3 tbsp ghee.
• Once the ghee starts melting, put 1 tbsp of sugar.
• After the sugar gets caramelized, add the grated carrots.
• Close the lid, simmer the flame and let the carrot cook on its own for 15 minutes.
• Meanwhile, put the milk to boil, simmer the flame.
• Add the crushed cardamoms. Stir in gently.
• Add 2 tbsp honey to the boiling milk. Stir in gently.
• Now open the pot’s lid, stir in once and close it again for 15 more minutes.
• Add some sugar to the boiling milk now. We added two tablespoons, but it’s totally up to you to adjust the sugar quantity according to your preference.
• Add the soaked Kesar in the milk. Put off the flame and keep the reduced milk aside.
• Take a ladle. Add 1 tsp of ghee—roast in the cashew nuts and raisins. Keep aside.
• Next, open the lid of the pot to check the doneness of the carrots. You’ll find that they have turned tender.
• Add in the reduced milk. Mix well.
• Keep stirring till the juices dry up completely.
• Garnish the gajorer halua with the roasted dry fruits and serve after a standing time of 10 minutes.

A perfect dish to enjoy during the winter! Have it either after a meal or savour it as an evening snack.

For an evening snack recipe, read Ghugni and nimki recipe

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The post Gajorer Halua (Gajar Ka Halwa) Recipe – Mughal Influence in the Bengali Kitchen appeared first on KolkataFusion.

Most of us are still abiding by the social distancing norms. And with the steeping rise in the number of COVID cases, it’s safer that way. But, how long can we enjoy the same types of dishes – our taste buds need a change! And those of you who have kids, you have to meet their demands, too and prepare dishes, which are healthy, tasty and UNIQUE.

Today we have brought a recipe that is pretty common yet unique. It’s sure to be the most sort after dessert in your homes. And you can also pass it as an evening snack for your kids.

Let’s start with the recipe of Phirni

To the Biryani lover Bongs, Phirni is a pretty typical sweet dish after the Kolkata special Biryani is polished off from the plates. The Phirni is again a Mughlai dessert that originated in ancient Persia or somewhere from Central Asia. This royal rice pudding is made rich with reduced creamy layers of milk, ground Basmati rice, sweeteners, crushed pistachios and cashew nuts.

The recipe of Phirni is easy and simple. And you can enjoy it after any meal. We have described the step-by-step process below.

Origin of Phirni

Ingredients For Recipe of Phirni

Soaked Basmati rice or Gobindobhog Atop Rice: 70 gms

Milk: 1 ltr

Condensed Milk: 5 tbsp

Sugar: 4 tbsp or according to taste (You have to keep in mind that Firni is going to get layered with the Gajorer Halwa)

Pistachhios: 5 gms finely chopped

Cashew nuts: 5 gms finely chopped

Clicks on the links to buy the ingredients.

Disclaimer: We are a participant in the Amazon Services LLC Associates Program. We may earn a small commission if you purchase products via our website. Your purchases support us in bringing you informative and fun-filled articles.

How to prepare Phirni

1. Soak the rice for 1 hour.

2. Drain the water and pat dry the soaked rice.

3. Loosely grind in the mixer. The rice should not be a fine ground one.

4. Keep aside.

5. Heat the milk. Simmer the flame and set the milk to reduce.

6. When the milk will reduce to 1/4, add the ground the rice and continuously stir using a wooden spatula so that the rice does not get lumpy.

7. Add the condensed milk and keep stirring.

8. When the texture will start consolidating, add sugar, stir and put off the flame.

9. Allow the Firni to cool down.

Gajar Ka Halwa recipe

You can simultaneously make the gajar halwa or make it earlier by following the process described in our Gajorer Halwa recipe.

And Finally…..

Once you are sure that both the halwa and firni have cooled down, take a scooping spoon and a layering spoon, set the serving bowls and arrange them by putting alternating layers of gajar halwa and phirni on top of the other.

If you have a bit of gajorer halwa left, you can make round balls and dip them upon the top phirni layer, as I have done.

When the bowls are arranged, store them for an hour inside your fridge for settling before you serve them.

“There’s no sincerer love than the love of food!”

George Bernard Shaw

Now that you know not only the recipe of phirni but also the recipe of two more desserts, what are you planning to cook tonight?

Feel free to share your ideas and we’ll love to try them out in our kitchen.

The post Bengali Fusion Dessert: Recipe of Phirni and Gajar Halwa appeared first on KolkataFusion.