Category: Halwa

SOREKAI HALWA-BOTTLE GOURD HALWA

Sorekai Halwa

Sorekai Halwa

Ingredients:                                                                                                                      

Grated Sorekai/Bottle gourd                            2 ½ cup

Thick Milk                                                                 1 ½ cup

Sugar                                                                          1 ½ cup

Cashew & Raisins                                                   8-10

Elaichi/cardamom powder                               ¼ tsp

Saffron strands                                                       7-8

Ghee                                                                           1 cup

Method :

Melt ghee in a pan and fry cashew and raisins till golden brown.

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Remove them in a separate bowl and keep aside.

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Remove excess water from sorekai.

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In the same pan along with ghee, fry grated sorekai till water in it dries. You can also cook in a pressure cooker and start frying.

 

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When sorekai or bottleguard is reduced to three fourth the quantity, add milk and keep stirring.

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When you see milk is getting evoparated, add sugar and keep frying in low medium flame.

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When you add sugar halwa become watery.

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Keep frying to avoid burning at the bottom.

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When it starts forming one single lump, switch off the flame.

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Add cardamom powder, fried cashew raisins and mix. Add saffron strands and serve hot.

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Sorekai Halwa is ready to use.

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Enjoy preparing Halwa when you have guests or in any festivals.

 

Tips :

Use thick bottom pan or nonstick pan to avoid burning.  If you want additional taste you can add khova to it. I do not prefer khova as already milk is added to it. You can also add food colour to look more attractive.  I avoid artificial colours to make it natural.

 

 

RAVA HALWA-SOJI HALWA

Ingredients :

Rava/sooji                                       1 ½ cup

Sugar                                                  ¾ cup

Water                                                 3 cups

Milk                                                    ½ cup

Cashew & Raisins                           8-10

Ghee                                                   ½ cup

Elaichi/cardamom powder      ½ tsp

 

Method :

Heat a pan on a medium flame and add the 2-3 tsp ghee.

Fry cashew and raisins till golden brown.

Remove them in a separate bowl and keep aside.

In the same pan, along with the ghee add rava and mix well.

Roast rava till it begins to turn a very light golden color and give off a faint aroma. When roasted it will have a grainy consistency of wet sand.

Meanwhile, in a separate vessel and on medium heat, bring a mixture of the milk, water and sugar to a boil.

Now on a low flame, gently add rava to the water and milk mixture, keep on stirring to prevent lumps from forming. (If any lumps are formed, you can break them with the back of the stirring spoon)

Cook the mixture till it is thick and begins to come away from the sides of the pan.

Add more ghee and cardamom powder to it and mix well.

Turn off the heat and allow the mixture to cool to a warm temperature.

 

Tips :

KASHI HALWA-ASHGOURD HALWA-DUMROT-KUMBALAKAI HALWA

Kashi Halwa

Kashi Halwa

Ingredients :                                                                                                                      

Grated Ash gourd/Boodakumbala kai         2 ½ cup

Sugar                                                                          1 ½ cup

Cashew & Raisins                                                  8-10

Elaichi/cardamom powder                              ¼ tsp

Saffron strands                                                       7-8

Ghee                                                                           4 tsp

 

Method :

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Melt ghee in a pan.

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Fry cashew till half golden brown.

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Add raisins and fry till golden brown.

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Remove them in a separate bowl and keep aside.

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Remove excess water from ash gourd.

In the same pan along with ghee, fry grated ash gourd till water in it dries. You can also cook in a pressure cooker and start frying.

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When it is reduced to three fourth the quantity add sugar and keep sauting.

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When it starts forming one single lump, switch off the flame.

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Add cardamom powder, fried cashew raisins and mix. Add saffron strands and serve hot.

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Tips :

Use thick bottom pan or nonstick pan to avoid burning.  As ashgourd contains more water, it may take little more time for halwa to be done.

 

 

GODHI HALWA-WHEAT FLOUR HALWA

 

Godhi Halwa is one of the easy, quick and tasty sweet recipe. As name itself represents, it is prepared from Godhi Hittu/wheat flour. It is also nutritious and easy digestible.

You can make Godhi Halwa in a few minutes and give surprise to the family members. Halwa can be prepared on all casual days, festivals, parties etc.,

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CARROT HALWA-GAJAR KA HALWA

Carrot Halwa/Gajar Ka Halwa is a very famous dessert found throughout India. It can be prepared all through the year for any occasion, festivals, party etc.,

Carrot is a taproot vegetable very rich in nutrients and very good for eyes. It contains Vitamin A abundantly also Vitamin K, B6. Carrots are used both raw and cooked. It is used raw in salads and cooked carrots in almost all Indian dishes.

Carrot Halwa/Gajar Ka Halwa is prepared in different methods. Traditional method, quick recipe by using condensed milk, adding khova/mawa and also using microwave. Out of which, following is one of its kind which is very tasty.

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