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  1. For the gajar and orange halwa: Grate the carrots. Segment the oranges and remove the seeds. Heat Ghee in a pan and saute the carrots. Add the milk and cook for 10 mins then add malai. Here add the rice flour or to make it a little richer mava can be
  2. For the Makhana Kheer: Heat Ghee in a pan and fry the makhana till crisp. Grind them coarsely. In the same pan boil the milk and add the ground makhana. Pour in the sugar. Mix the rice flour with a little milk and add to the kheer. You can substitute
  3. For the Muttar Halwa: Boil the peas till soft and grind them using a little water. Heat ghee in a pan add the wheat flour and saute on low heat till it changes colour to light brown now add the peas mixture and saute. Pour the milk and malai and mix.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!