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Sunday, February 6, 2011

Surprise cookies

Ok, everyone, may I have your attention please? Ah, that's better. Here is a surprise cookie, which like a desi twist on the cookies. My mom made some gajar ka halwa (carrot halwa) yesterday. And I filled up that in my cookies! I am kind of over excited, let me take a deep breath.... aah, that's better.

I used a cookie recipe I got from a local food channel. It is really easy to make, does not require any refrigeration and the dough doesn't melt when working to make cookies. It isn't overly sweet and bakes to perfection. I just love it, when I need cookies in short time.

The gajar ka halwa was made by my mom, a little different from the traditional one, but you can use any gajar ka halwa recipe for this. You might want to keep sugar low if you are not too keen on sugar.



Recipe:

Cookies:

150 gm butter
1/2 tin condensed milk (it is around 4/5 of a cup)
2 cups flour
1 1/2 tsp baking powder

Beat butter in a bowl until fluffy. Add the condensed milk and beat again. Mix flour and baking powder together and add to the butter mixture. Knead dough.

Take tennis ball sized amount of dough (around two tablespoons) pat the ball into a disc roughly 2 1/2 inches in size. Place 1/2 - 3/4 tsp  of gajar halwa, fold the dough over and roll into a cookie.

Bake in oven preheated at 160 C/ 325 F for 15 - 20 min.

Gajar Ka halwa:

2 kg carrots (shredded or you may chop them finely in a food processor)
3 - 4 cardamom pods
2 - 3 tbsp ghee
Sugar , to taste
2 eggs (optional)

Put carrots in a heavy based pan. Open cardamom pods and put both the cover and seeds in. Add around a cup of water (you may add milk at this point, but if you prefer a lighter version of halwa, use water). Heat carrots until water is boiling, reduce heat to a simmer.

When carrots are soft, add ghee and sugar, mix and cook until sugar is dissolved. Now on high heat, reduce water until it is almost dry. With a wooden spoon, start stirring the halwa rather vigorously (bhoonify it) until it is dry and ghee separated from sides (It might not if there is very little ghee in it, which is kind of ok if you are me).

Beat the eggs, and pour over the halwa , reduce heat, and cover. Let the eggs cook for 2 - 3 minutes. Then with the wooden spoon, stir halwa again, breaking egg into small pieces. The halwa is ready. Garnish with almonds and pistachios for eating halwa, or use it as a filling in your cookies.

Happy Baking!!!