Moong dhal halwa
Description: Moong dhal halwa
Cuisine: Rajasthan Cuisine
Serving: 4 Adults
Ingredients:Moong dhal 1cup
Sugar 1 cup
Milk 1 cup
Badam 10 no’s
Pistachios 10no’s
Cashews 10no’s
Currants 10no’s
Ghee 1cup
Cardamom (powdered) 6no’s
Procedure:1. Soak dhal for about 3 hrs and grind to a thick paste.
2. Heat ghee in a frying pan and add the dhal paste to it.
3. Sauté on low flame till the dhal is cooked and leaves the sides of the pan.
4. Let it become slightly yellowish brown.
5. Add the powdered cardamom powder to the mixture.
6. Now add milk and sugar let the sugar melt in the mixture.
7. Sauté well now add the powdered badam and pistachios.
8. Sauté for 1 mnt and add the whole currant and cashews.
Serve hot or chilled.
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Banana Halwa
Description: Banana Halwa
Cuisine: Kerala
Serving: 3
AdultsIngredients:
1. Banana (ripe, mashed) 3 no’s
2. Pure ghee 2 tbs
3. Sugar 1cup
4. Dry fruits (cashew, grapes) ¼ cup
5. Nutmeg pwd ½ tsp
6. Cardamom ½ tsp
Procedure:
1. Heat 1 tbs of ghee in a heavy pan.
2. Cook bananas stirring continuously over low heat.
3. After 10 mnts when the bananas have turned brown add more ghee and the dry fruits.
4. Add sugar cardamom and nutmeg pwd to the mixture and stir well till the sugar is dissolved.
5. Remove from fire and spread on a shallow plate.
Cut into small squares and serve.
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Bottle Gourd Halwa
Description: Bottle Gourd Halwa
Cuisine: Karnataka
serving: 5 Adults
Ingredients:1. Bottle gourd/ Lauki (grated) 1 no
2. Sugar 1cup
3. Condensed milk (milkmaid) ½ cup
4. Milk 1cup
5. Almonds ¼ cup
6. Cashew ¼ cup
7. Green Cardamom 6no’s
8. Ghee 1 tbsp
Procedure:
1. Heat ghee in a non stick pan, add chopped cashews and almonds and fry till golden brown.
2. Remove from the pan and keep aside.
3. Add the grated lauki to the ghee and stir for about 10 mnts till the bottle gourd turns light brown.
4. Now add milk, condensed milk, crushed cardamom seeds and stir for about 10 mnts.
5. When the consistency is thick and almost all the vapor is evaporated add sugar.
6. Now add the roasted cashews and almonds and stir for another 5 mnts.
7. When the sugar starts to caramelize remove from fire and serve.
Any halwa is supposed to taste good when it is served chilled or at room temperature.
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Chowchow halwa
Description: Chowchow halwa
Cuisine: Karnataka Cuisine
Serving: 4 Adults
Ingredients:Chowchow (grated) 1no’s
Sugar 1cup
Almonds 15no’s
Green cardamom 6no’s (pwd)
Milk 1cup
Ghee 2tbsp
Procedure:1. Wash the chowchow and grate and keep aside.
2. Heat ghee in a frying pan and add the chopped almonds; sauté until brown.
3. Remove the almonds and keep aside.
4. Sauté the grated chowchow on low flame till it is cooked and leaves the sides of the pan.
5. Let it become slightly yellowish brown.
6. Add the powdered cardamom powder to the mixture.
7. Now add milk and sugar let the sugar melt in the mixture.
8. Let it cook for about five mnts and add the almonds.
9. Sauté for 1 mnt and serve.
serve chilled!
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Carrot halwa
Description: carrot halwa
Cuisine: Indian Cuisine
Serving: 4 Adults
Ingredients:Carrot (grated) 2cup
Sugar 1 cup
Milk 1 cup
Condensed milk 3tbsp
Almonds 10 no’s
Cashews 10no’s
Currants 10no’s
Ghee 1/2cup
Cardamom (powdered) 6no’s
Koya 2tbsp
Procedure:1. Wash the carrots grate and keep aside.
2. Heat ghee in a frying pan and add the chopped almonds and cashews; sauté until brown.
3. Remove the almonds and cashews and keep aside.
4. Add milk to the pan; now add the carrot and koya which is grated.
5. Sauté the grated carrot on low flame till it is cooked and leaves the sides of the pan
6. Add the powdered cardamom to the mixture.
7. Now add sugar and the condensed milk; let the sugar melt in the mixture.
8. Let it cook for about five mnts and add the almonds, cashews and the currants.
9. Remove from fire when the ghee leaves the mixture.
After it is chilled add silver foil over the halwa.
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Beetroot halwa
Description: Beetroot halwa
Cuisine: Indian Cuisine
Serving: 4 Adults
Ingredients:Beetroot (grated) 2cup
Sugar 1 cup
Milk 1 cup
Condensed milk 3tbsp
Almonds 10 no’s
Cashews 10no’s
Currants 10no’s
Ghee 1/2cup
Cardamom (powdered) 6no’s
Koya 2tbsp
Procedure:1. Wash the beetroots grate and keep aside.
2. Heat ghee in a frying pan and add the chopped almonds and cashews; sauté until brown.
3. Remove the almonds and cashews and keep aside.
4. Add milk to the pan; now add the beetroot and koya which is grated.
5. Sauté the grated beetroot on low flame till it is cooked and leaves the sides of the pan
6. Add the powdered cardamom to the mixture.
7. Now add sugar and the condensed milk; let the sugar melt in the mixture.
8. Let it cook for about five mnts and add the almonds, cashews and the currants.
9. Remove from fire when the ghee leaves the mixture.
After it is chilled add silver foil over the halwa.This halwa is good for anemic patience.
-----------------------------------------------------------------------Dates halwa
Description: Dates halwa
Cuisine: Indian Cuisine
Serving: 4 Adults
Ingredients:Dates (seedless) 2cup
Sugar 1/2 cup
Almonds 15 no’s
Cashews 15 no’s
Currants 10 no’s
Ghee 1/2cup
Cardamom (powdered) 6no’s
Koya 2tbsp
Procedure:1. Take the seedless dates and cut into small pieces or put in a mixer jar for 2 mnts.
2. Heat ghee in a frying pan and add half of the chopped almonds and cashews; sauté until brown.
3. Remove the almonds and cashews and keep aside.
4. In a mixer jar powder the almonds and cashews and koya.
5. Sauté the dates on low flame till it is cooked and leaves the sides of the pan
6. Add the powdered cardamom to the mixture.
7. Now add sugar and the powdered mixture of dry fruits and koya to the mixture.
8. Let it cook for about five mnts and add the almonds, cashews and the currants.
9. Remove from fire when the ghee leaves the mixture.
After it is chilled add silver foil over the halwa.This halwa is good for anemic patience. This can also be stored for a month.
------------------------------------------------------------------------------------------Anjeer or Fig halwa
Description: Anjeer halwa
Cuisine: Indian Cuisine
Serving: 4 Adults
Ingredients:Anjeer 2cup
Sugar 1/2 cup
Almonds 15 no’s
Cashews 15no’s
Currants 10no’s
Ghee 1/2cup
Cardamom (powdered) 6no’s
Koya 2tbsp
Procedure:1. Take the anjeer and cut into small pieces or put in a mixer jar for 2 mnts.
2. Heat ghee in a frying pan and add half of the chopped almonds and cashews; sauté until brown.
3. Remove the almonds and cashews and keep aside.
4. In a mixer jar powder the almonds and cashews and koya.
5. Sauté the anjeer on low flame till it is cooked and leaves the sides of the pan
6. Add the powdered cardamom to the mixture.
7. Now add sugar and the powdered mixture of dry fruits and koya to the mixture.
8. Let it cook for about five mnts and add the almonds, cashews and the currants.
9. Remove from fire when the ghee leaves the mixture.
After it is chilled add silver foil over the halwa. This can also be stored for a month.
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Egg HalwaDescription: Halwa
Cuisine: Karnataka
Serving: 5 Adults
Ingredients:Egg 6no’s
Koya (crushed) 1cup
Almonds ½ cup
Nutmeg ¼ tsp
Cashew nuts ½ cup
Pistachio ½ cup
Ghee 1/2cup
Cardamom 8no’s
Vanilla essence 1/4tsp
Sugar 11/2 cup
Procedure:1. In blender powder all the dry fruits along with nutmeg and elachi (cardamom).
2. Take a Frying pan and add half of the ghee to it.
3. When melted add the beaten eggs and Koya.
4. Keep mixing with the help of a steel spoon so that it crumbles into fine pwd.
5. Now add the powdered mixture along with the vanilla essence and sauté for 1 mnt.
6. Add the sugar and rest of the ghee.
7. As soon as the sugar is melted it will start leaving the sides of the pan.
8. The halwa is done.
Serve in a plate and arrange almonds on top of it.
Description: Moong dhal halwa
Cuisine: Rajasthan Cuisine
Serving: 4 Adults
Ingredients:Moong dhal 1cup
Sugar 1 cup
Milk 1 cup
Badam 10 no’s
Pistachios 10no’s
Cashews 10no’s
Currants 10no’s
Ghee 1cup
Cardamom (powdered) 6no’s
Procedure:1. Soak dhal for about 3 hrs and grind to a thick paste.
2. Heat ghee in a frying pan and add the dhal paste to it.
3. Sauté on low flame till the dhal is cooked and leaves the sides of the pan.
4. Let it become slightly yellowish brown.
5. Add the powdered cardamom powder to the mixture.
6. Now add milk and sugar let the sugar melt in the mixture.
7. Sauté well now add the powdered badam and pistachios.
8. Sauté for 1 mnt and add the whole currant and cashews.
Serve hot or chilled.
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Banana Halwa
Description: Banana Halwa
Cuisine: Kerala
Serving: 3
AdultsIngredients:
1. Banana (ripe, mashed) 3 no’s
2. Pure ghee 2 tbs
3. Sugar 1cup
4. Dry fruits (cashew, grapes) ¼ cup
5. Nutmeg pwd ½ tsp
6. Cardamom ½ tsp
Procedure:
1. Heat 1 tbs of ghee in a heavy pan.
2. Cook bananas stirring continuously over low heat.
3. After 10 mnts when the bananas have turned brown add more ghee and the dry fruits.
4. Add sugar cardamom and nutmeg pwd to the mixture and stir well till the sugar is dissolved.
5. Remove from fire and spread on a shallow plate.
Cut into small squares and serve.
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Bottle Gourd Halwa
Description: Bottle Gourd Halwa
Cuisine: Karnataka
serving: 5 Adults
Ingredients:1. Bottle gourd/ Lauki (grated) 1 no
2. Sugar 1cup
3. Condensed milk (milkmaid) ½ cup
4. Milk 1cup
5. Almonds ¼ cup
6. Cashew ¼ cup
7. Green Cardamom 6no’s
8. Ghee 1 tbsp
Procedure:
1. Heat ghee in a non stick pan, add chopped cashews and almonds and fry till golden brown.
2. Remove from the pan and keep aside.
3. Add the grated lauki to the ghee and stir for about 10 mnts till the bottle gourd turns light brown.
4. Now add milk, condensed milk, crushed cardamom seeds and stir for about 10 mnts.
5. When the consistency is thick and almost all the vapor is evaporated add sugar.
6. Now add the roasted cashews and almonds and stir for another 5 mnts.
7. When the sugar starts to caramelize remove from fire and serve.
Any halwa is supposed to taste good when it is served chilled or at room temperature.
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Chowchow halwa
Description: Chowchow halwa
Cuisine: Karnataka Cuisine
Serving: 4 Adults
Ingredients:Chowchow (grated) 1no’s
Sugar 1cup
Almonds 15no’s
Green cardamom 6no’s (pwd)
Milk 1cup
Ghee 2tbsp
Procedure:1. Wash the chowchow and grate and keep aside.
2. Heat ghee in a frying pan and add the chopped almonds; sauté until brown.
3. Remove the almonds and keep aside.
4. Sauté the grated chowchow on low flame till it is cooked and leaves the sides of the pan.
5. Let it become slightly yellowish brown.
6. Add the powdered cardamom powder to the mixture.
7. Now add milk and sugar let the sugar melt in the mixture.
8. Let it cook for about five mnts and add the almonds.
9. Sauté for 1 mnt and serve.
serve chilled!
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Carrot halwa
Description: carrot halwa
Cuisine: Indian Cuisine
Serving: 4 Adults
Ingredients:Carrot (grated) 2cup
Sugar 1 cup
Milk 1 cup
Condensed milk 3tbsp
Almonds 10 no’s
Cashews 10no’s
Currants 10no’s
Ghee 1/2cup
Cardamom (powdered) 6no’s
Koya 2tbsp
Procedure:1. Wash the carrots grate and keep aside.
2. Heat ghee in a frying pan and add the chopped almonds and cashews; sauté until brown.
3. Remove the almonds and cashews and keep aside.
4. Add milk to the pan; now add the carrot and koya which is grated.
5. Sauté the grated carrot on low flame till it is cooked and leaves the sides of the pan
6. Add the powdered cardamom to the mixture.
7. Now add sugar and the condensed milk; let the sugar melt in the mixture.
8. Let it cook for about five mnts and add the almonds, cashews and the currants.
9. Remove from fire when the ghee leaves the mixture.
After it is chilled add silver foil over the halwa.
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Beetroot halwa
Description: Beetroot halwa
Cuisine: Indian Cuisine
Serving: 4 Adults
Ingredients:Beetroot (grated) 2cup
Sugar 1 cup
Milk 1 cup
Condensed milk 3tbsp
Almonds 10 no’s
Cashews 10no’s
Currants 10no’s
Ghee 1/2cup
Cardamom (powdered) 6no’s
Koya 2tbsp
Procedure:1. Wash the beetroots grate and keep aside.
2. Heat ghee in a frying pan and add the chopped almonds and cashews; sauté until brown.
3. Remove the almonds and cashews and keep aside.
4. Add milk to the pan; now add the beetroot and koya which is grated.
5. Sauté the grated beetroot on low flame till it is cooked and leaves the sides of the pan
6. Add the powdered cardamom to the mixture.
7. Now add sugar and the condensed milk; let the sugar melt in the mixture.
8. Let it cook for about five mnts and add the almonds, cashews and the currants.
9. Remove from fire when the ghee leaves the mixture.
After it is chilled add silver foil over the halwa.This halwa is good for anemic patience.
-----------------------------------------------------------------------Dates halwa
Description: Dates halwa
Cuisine: Indian Cuisine
Serving: 4 Adults
Ingredients:Dates (seedless) 2cup
Sugar 1/2 cup
Almonds 15 no’s
Cashews 15 no’s
Currants 10 no’s
Ghee 1/2cup
Cardamom (powdered) 6no’s
Koya 2tbsp
Procedure:1. Take the seedless dates and cut into small pieces or put in a mixer jar for 2 mnts.
2. Heat ghee in a frying pan and add half of the chopped almonds and cashews; sauté until brown.
3. Remove the almonds and cashews and keep aside.
4. In a mixer jar powder the almonds and cashews and koya.
5. Sauté the dates on low flame till it is cooked and leaves the sides of the pan
6. Add the powdered cardamom to the mixture.
7. Now add sugar and the powdered mixture of dry fruits and koya to the mixture.
8. Let it cook for about five mnts and add the almonds, cashews and the currants.
9. Remove from fire when the ghee leaves the mixture.
After it is chilled add silver foil over the halwa.This halwa is good for anemic patience. This can also be stored for a month.
------------------------------------------------------------------------------------------Anjeer or Fig halwa
Description: Anjeer halwa
Cuisine: Indian Cuisine
Serving: 4 Adults
Ingredients:Anjeer 2cup
Sugar 1/2 cup
Almonds 15 no’s
Cashews 15no’s
Currants 10no’s
Ghee 1/2cup
Cardamom (powdered) 6no’s
Koya 2tbsp
Procedure:1. Take the anjeer and cut into small pieces or put in a mixer jar for 2 mnts.
2. Heat ghee in a frying pan and add half of the chopped almonds and cashews; sauté until brown.
3. Remove the almonds and cashews and keep aside.
4. In a mixer jar powder the almonds and cashews and koya.
5. Sauté the anjeer on low flame till it is cooked and leaves the sides of the pan
6. Add the powdered cardamom to the mixture.
7. Now add sugar and the powdered mixture of dry fruits and koya to the mixture.
8. Let it cook for about five mnts and add the almonds, cashews and the currants.
9. Remove from fire when the ghee leaves the mixture.
After it is chilled add silver foil over the halwa. This can also be stored for a month.
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-------------------------------Egg HalwaDescription: Halwa
Cuisine: Karnataka
Serving: 5 Adults
Ingredients:Egg 6no’s
Koya (crushed) 1cup
Almonds ½ cup
Nutmeg ¼ tsp
Cashew nuts ½ cup
Pistachio ½ cup
Ghee 1/2cup
Cardamom 8no’s
Vanilla essence 1/4tsp
Sugar 11/2 cup
Procedure:1. In blender powder all the dry fruits along with nutmeg and elachi (cardamom).
2. Take a Frying pan and add half of the ghee to it.
3. When melted add the beaten eggs and Koya.
4. Keep mixing with the help of a steel spoon so that it crumbles into fine pwd.
5. Now add the powdered mixture along with the vanilla essence and sauté for 1 mnt.
6. Add the sugar and rest of the ghee.
7. As soon as the sugar is melted it will start leaving the sides of the pan.
8. The halwa is done.
Serve in a plate and arrange almonds on top of it.
4 comments:
Pak Karamu reading your blogs
tanx ,hope you enjoy cooking these dishes!
feeling good to see ur blog.how's evrything..by the way this is mira.
bye,
take care.
tanx....do keep checking my blog often !
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