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Carrot, Coconut, Spinach & Bottle Gourd Halwa Recipe

Carrot, Coconut, Spinach & Bottle Gourd Halwa
How to make Carrot, Coconut, Spinach & Bottle Gourd Halwa

About Carrot, Coconut, Spinach & Bottle Gourd Halwa Recipe: A heart warming Indian dessert that no special occasion is complete without is the classic halwa. Here is a vegetable halwa with all things healthy and with a patriotic twist of our tricolor flag. Carrot, coconut, spinach and bottle gourd comes together for this delicious and nutritious halwa recipe that you can easily prepare at home.

  • Total Cook Time1 hr 45 mins
  • Prep Time 20 mins
  • Cook Time1 hr 25 mins
  • Recipe Servings2
  • Medium

Ingredients of Carrot, Coconut, Spinach & Bottle Gourd Halwa

  • For Carrot Halwa:
  • 200 gms carrot (peeled), grated
  • 250 gms milk
  • 30 gms clarified butter
  • 60 gms mawa
  • 80 gms sugar
  • For Coconut Halwa:
  • 200 gms coconut, grated
  • 300 gms milk
  • 30 gms clarified butter
  • 80 gms sugar
  • For Spinach & Bottle Gourd Halwa:
  • 200 gms bottle gourd, grated
  • 300 gms milk
  • 30 gms clarified butter
  • 80 gms sugar
  • 40 gms spinach puree

How to Make Carrot, Coconut, Spinach & Bottle Gourd Halwa

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1.
Boil milk in a pan & add grated carrots and begin to stir. Cook until milk is completely evaporated, stir at regular intervals.
2.
Add sugar and cook until half the moisture evaporates and then add clarified butter. Stir well.
3.
Cook until halwa thickens and add grated khoya. Cook for 3 minutes more and cool it down.
4.
Boil milk in a pan and add grated coconut. Begin to stir.
5.
Cook until the milk is completely evaporated, stir at regular intervals.
6.
Add sugar and cook until half the moisture evaporates.
7.
Add clarified butter and stir well. Cook until the halwa thickens. Cook for 3 minutes more and cool it down.
8.
Boil milk in a pan and add grated bottle gourd and begin to stir. Cook until milk is completely evaporated ,stir at regular intervals.
9.
Add sugar and cook until half the moisture evaporates. Add clarified butter and stir well.
10.
Cook until halwa thickens and mix spinach puree and add grated khoya.
11.
Cook for 3 minutes more and cool it down.
12.
Keep all the Halwa’s individually in a rectangular mould.
13.
Demould the Halwa’s and arrange them in the sequence of the Indian National Flag.

Key Ingredients: carrot (peeled), milk, clarified butter, mawa, sugar, coconut, milk, clarified butter, sugar, bottle gourd, milk, clarified butter, sugar, spinach puree

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