Mixed halwa

Posted on October 16, 2009. Filed under: Sweets | Tags: , |

A vegetable sweet delight! The natural sweetness of carrots and beetroot helps to cut down on the amount of sugar required, thus making this halwa low in calories. You will not miss the usual texture and mouthfeel as we have added low fat mava too.

Cooking Time : Cooking Time
Preparation Time : 15 mins.

Serves 4.

Ingredients
¾ cup grated white pumpkin (doodhi/ lauki)
¾ cup grated carrots
¾ cup grated beetroot
1¾ cups low fat milk
1½ tbsp sugar substitute
¼ cup low fat mava (khoya)
¼ tsp cardamom (elaichi) powder
1 tsp ghee
For the garnish
1 tsp finely chopped almonds (badam)
Method
1. Heat the ghee in a non-stick pan, add the white pumpkin, carrots and beetroot and cook stirring continuously for 5 to 7 minutes till the vegetables are half-cooked. Sprinkle some water if required.
2. Add the milk, sugar substitute and mava and bring to boil.
3. Simmer for 10 to 12 minutes while stirring occasionally.
4. Add the cardamom powder and stir for 5 to 7 minutes till the moisture has evapourated.
5. Serve hot garnished with almonds.
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Pineapple halwa

Posted on August 25, 2009. Filed under: Sweets | Tags: , , |

Delectable flavour of pineapple and low fat milk along with the use of low fat mava and less amount of sugar are the unique selling points of this recipe.

Preparation Time : 15 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
1¼ cups thickly grated pineapple
¼ cup grated low fat mava (khoya)
½ cup low fat milk
2 tbsp sugar
1 tsp ghee
A few strands of saffron (kesar), dissolved in 1 tbsp low fat milk
For the garnish
1 edible silver leaf (varq)
A few strands of saffron (kesar)
Method
1. Heat the ghee in a non-stick pan, add the pineapple and sugar and cook for 8 to 10 minutes on a slow flame stirring continuously.
2. Add the mava and milk and mix gently.
3. Simmer for 4 to 5 minutes till the milk gets evaporated and the mixture thickens.
4. Add the saffron mixture and mix gently and remove from the flame.
5. Serve hot or chilled garnished with edible silver leaf and saffron.
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Anjeer halwa

Posted on August 25, 2009. Filed under: Sweets | Tags: , , , |

A sumptuous halwa to which the addition of ground almonds lends a smooth texture.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
24 nos. (200 grams) dried figs (anjeer)
3 tablespoons ghee
1/2 cup almonds, blanched, peeled and powdered
1/3 cup milk powder
4 tablespoons sugar
1/4 teaspoon cardamom (elaichi) powder
For the garnish
2 tablespoons slivered almonds
Method
1. Cook the figs in boiling water for about 3 to 5 minutes. Drain and puree them in a food processor. Keep aside.
2. Heat the ghee in a heavy bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes.
3. Add the pureed figs, milk powder, sugar with 1/2 cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously.
4. Add the cardamom powder and mix well.
5. Serve hot, garnished with slivered almonds.
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Peach halwa

Posted on August 25, 2009. Filed under: Sweets | Tags: , , |

A fresh fruit dessert flavoured with nutmeg and cardamom which is also low in calories.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
2 cups peaches, peeled and finely chopped
1/4 cup whole milk powder
2 tablespoons sugar
1/4 teaspoon nutmeg powder (jaiphal)
1/4 teaspoon cardamom seeds
a few saffron strands
2 teaspoons ghee
Method
1. Melt the ghee in a kadhai, add the peaches and stir over a slow flame till they are soft (about 5 to 7 minutes).
2. Sprinkle the milk powder and sugar and stir continuously on a low flame till the mixture leaves the sides of the kadhai.
3. Remove from the fire, add the nutmeg powder and mix well.
4. Garnish with the cardamom seeds and saffron.
5. Serve hot.
Tips
The amount of sugar added will vary depending on the sweetness of the peaches.
VARIATION : PEACH HALWA (SUGAR FREE)
At step 2, you can use 2 teaspoons of artificial sweetner instead of sugar.
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Carrot halwa

Posted on August 10, 2009. Filed under: Home Remedies, Sweets | Tags: , , , , |

A lighter version of the conventional carrot halwa which is filled with vitamin A for clear vision.

Preparation Time : 10 min.
Cooking Time : 15 min.

Serves 6.

Ingredients
4 teacups grated carrots
8 tablespoons sugar
5 tablespoons skim milk powder
2 teaspoons almonds, sliced
a pinch cardamom powder
2 tablespoons ghee
Method
1. Steam the carrots over boiling water for 3 minutes.
2. Heat the ghee and add the steamed carrots. Fry for 2 minutes.
3. Add the sugar and cook for 2 to 3 minutes. Then add the skim milk powder and cook for a few minutes, stirring continually.
4. Add the almonds and sprinkle the cardamom powder on top. Serve hot.
Tips
Goodness Guide :
Good for your eyes owing to its carotene content which is a precursor of Vitamin A.
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Makai jajaria

Posted on July 17, 2009. Filed under: Sweets | Tags: , , |

This is a very popular halwa eaten in and around the areas surrounding Udaipur. Here corn is extensively cultivated especially white corn while yellow or sweet corn is grown at a few places.
I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa is simple to prepare and superbly flavoured.
makai

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

Ingredients
2 nos. sweet corn cobs, grated
1 cup milk
½ cup sugar
¼ teaspoon cardamom (elaichi) powder
2 tablespoons ghee
For the garnish
4 corn leaves
4 pistachios, sliced
Method
1. Heat the ghee in a non stick pan, add the grated corn and cook over a slow flame for 10 to 12 minutes while stirring continuously till the mixture turns light brown in colour.
2. Add the milk and 1 cup of water and simmer till the liquid has evaporated, stirring occasionally.
3. Add the sugar and cardamom powder, mix well and cook till the sugar has dissolved.
4. Serve hot on 4 corn leaves as shown in the picture no.104, garnished with the sliced pistachios.
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Gajar ka halwa

Posted on July 17, 2009. Filed under: Sweets | Tags: , , |

Delicious halwa without khoya.

Cooking Time : 7 minutes.
Preparation Time : 5 minutes.

Serves 2.

Ingredients
3 medium red carrots, grated
1/4 cup full fat milk
4 tablespoons castor sugar
1/4 teaspoon cardamom powder
a pinch saffron
2 teaspoons cream
1 teaspoon ghee
Method
1. Heat the ghee in a broad non-stick pan and saute the carrots.
2. Add the milk and stir till it evaporates.
3. Then add the sugar and continue stirring until the mixture is slightly thick.
4. Add the cardamom powder, saffron (mixed in a little milk) and cream and stir well.
5. Serve hot or chilled.
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Kharek ka halwa

Posted on July 17, 2009. Filed under: Sweets | Tags: , |

A traditional Sindhi dessert usually made in the winter.

Cooking Time : 1 hour.
Preparation Time : 5 mins.

Serves 4.

Ingredients
1 litre full fat milk
4 to 6 nos. kharek, crushed and deseeded
2 tablespoons coriander seeds (dhania)
2 tablespoons poppy seeds (khus-khus)
1/2 cup sugar
1/4 teaspoon nutmeg (jaiphal) powder
1/4 teaspoon mace (javitri) powder
3 tablespoons ghee
For the garnish
2 tablespoons almonds, blanched and sliced
2 tablespoons pistachios, sliced
Method
1. Put the milk in a heavy bottomed pan and bring it to a boil. Add the kharek and cardamoms and cook on a slow flame for about 20 to 25 minutes, stirring occasionally.
2. Roast and coarsely powder the coriander seeds.
3. Heat the ghee in another pan, add the powdered coriander seeds and poppy seeds and saute on a slow flame till they turn golden brown.
4. Add this to the simmering milk and continue cooking on a slow flame till all the moisture evaporates.
5. Add the sugar, nutmeg and mace and cook till the sugar has dissolved.
6. Remove from the fire.
7. Serve hot , garnished with almonds and pistachios.
Tips
This can be stored in an air-tight container for upto one month in the refrigerator.
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Coconut sheera recipe (nariyal sheera)

Posted on October 23, 2008. Filed under: Sweets | Tags: , , , , , , |

A dessert made of coconut milk.

Preparation Time : 5 mins.
Cooking Time : 60 mins.

Serves 4.

Ingredients

2 1/2 cup coconut cream (see below)

1 litre full fat milk
1/2 cup sugar
5 cardamom(elaichi) pods, crushed
1/4 cup chopped cashewnuts
Other ingredients
ghee for greasing
Method
1. Soak the cashewnuts in hot water for about 10 minutes. Drain and keep aside.
2. Mix together the coconut cream and milk and simmer in a non-stick pan, stirring continuously.
3. When it reduces to half, add the sugar and continue simmering on a low flame stirring continuously till it thickens and leaves the sides of the pan and resembles khoya.
4. Add the cardamom and cashewnuts and mix well.
5. Pour into a serving bowl and refrigerate.
6. Serve chilled.
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Doodhi ka halwa recipe(lauki halwa recipe)

Posted on October 23, 2008. Filed under: Sweets | Tags: , , , |

A traditional recipe of bottle gourd cooked with milk and cardamom.

Cooking Time : 50 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
3 cups grated doodhi/lauki(bottlegourd)
3 cups full fat milk
3 cardamoms
1/2 cup sugar
a few drops green food colour (optional)
3 tablespoons ghee
For the garnish
2 tablespoons slivered almonds
Method
1. Heat the ghee in a pan, add the grated doodhi and saute till it turns translucent.
2. Add the milk and cardamoms and bring to a boil.
3. Simmer for 30 to 35 minutes, stirring occasionally.
4. When the halwa is almost dry, add the sugar and food colour and mix well.
5. Stir for 5 to 10 minutes till the moisture has evaporated.
6. Serve hot, garnished with the slivered almonds.
Tips
VARIATION : DOODHI KA HALWA (SUGAR FREE)
At step 3, add 8 to 10 sachets of artificial sweetner instead of the sugar.
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