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Saffron Suji Halwa
Ingredients
2 cups semolina/suji/rawa
4 cups water or milk
A thick pinch of saffron approx 30-40 strands of saffron dissolved in 2 tbsp water
9 to 10 tbsp ghee
1.5 cups sugar or as required
cup cashew nuts
7 to 8 cardamom pods, crushed or 1 tsp cardamom powder
Method:
Heat a pan and roast the semolina for 10-11 mins on a low flame. Keep on stirring in between so that the semolina
does not burn and gets a uniform color. Keep aside.
Warm 2 tbsp water and add saffron to it.
In another pan take water and sugar and give it one rolling boil. Close the fire. Strain the water to remove the sugar
impurities and keep aside.
In a kadai or pan, melt ghee. Fry cashewnuts in the ghee till golden brown.
Add the roasted semolina and mix it with the ghee.
Mix everything well and after 2-3 minutes add the crushed cardamom.
Roast the semolina, ghee, cardamom, cashew nuts mixture for 12-15 minutes on a low flame.
Add the hot sugar water to the semolina slowly and gradually.
Keep on stirring while adding the sugar solution. Take care to see that no lumps are formed.
Also add the saffron dissolved water to this.
Stir the whole mixture very well and let the suji halwa cook for 5-6 minutes more.
Serve saffron suji halwa hot.
Nutrition information
Serving size: 6
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2. We will start roasting the suji
(semolina) till it becomes
opaque and your whole kitchen
smells of roasted semolina. This
step takes around 12-15 minutes
on a low flame. Keep on stirring
after every few minutes. This is
how the suji looks after 6
minutes.
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7. Fry the cashew nuts till they
become light brown.
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11. Let the fragrance continue
and keep on frying the suji in
ghee for about 12-15 minutes on
a low to medium flame.
Meanwhile you take water with
sugar and heat it. When it
comes to a rolling bowl, close
the fire. Filter it to get rid of the
sugar impurities and keep it
aside.
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15. Once all the water is added,
mix the suji well so that no
lumps are formed.
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To be served..
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Vrat Ka Halwa
Ingredients
3 tbsp ghee
2 cups water
Method:
Add the flour and roast till they change color, texture and become aromatic.
Make sure you roast the flours very well with continuous stirring.
Whilst the flours are roasting, add water and sugar in another pan and bring to a boil.
Add the cardamom powder, almonds and pistachios to the flour and roast for 1-2 minutes.
Add the boiling sugar solution in a steady stream continuously stirring to avoid the formation of lumps.
Keep on stirring and cook till the mixture thickens and starts to gather around itself.
Remove from the pan and serve the vrat ka halwa hot or warm.
Sooji Halwa
Ingredients
cup ghee
2 tbsp raisins/kishmish
2 cups water
Method:
Add the ghee and when the ghee is heating up, do the following.
Keep this pan on a medium to high flame and let the sugar solution come to a boil.
Once the ghee becomes hot, add the semolina & cashews and stir.
Keep on stirring the sooji/semolina so that it does not stick to the pan and is roasted evenly.
If the mixture starts to boil, then lower the flame and let it simmer.
Keep on sauteing & stirring the semolina for 7-8 mins; till the grains change their color and when the cashews also
change to a light golden.
Be quick enough to stir. The sooji will begin to absorb the water and swell.
Keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the kadai or pan.
4. Start roasting the sooji and cashews. Keep on stirring the sooji so that it does not stick to the pan and is
roasted evenly. In the pic below, you can see the sooji changing color.
5. Roast sooji till you can see the ghee getting separated and when you see the cashews getting browned.
The color of the rava should not become brown. This takes approx 7-8 minutes on a low flame. This step is
important because if sooji is not roasted well then you will not get perfect texture in the halwa. There will be
slight raw taste in the sooji halwa.
6. Add 1 tsp chironji, 2 tbsp raisins/kishmish, a pinch of edible camphor and cardamom powder (4 to 5
cardamoms, powdered in a mortar-pestle, husks discarded). You can also add sliced almonds or pistachios.
7. When you keep the sooji for roasting in the ghee, at the same time: heat 2 cups water and ( to 1 cup)
sugar in another pan. Stir so that the sugar dissolves.
9. Once you stir the raisins, cardamom powder and chironji, then pour the boiling sugar solution in the ghee-
sooji mixture slowly, with continuous stirring. Pour carefully, as the mixture sizzles and splutters.
10. The sooji will begin to absorb the water and swell.
12. The sooji mixture has thickened but still soft and moist and the consistency like that of a pudding.
13. Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the
sides. The final texture below. If you want to make slices, then immediately pour the sooji halwa mixture in a
greased pan or tray. Spread evenly and when warm or cooled, cut into diamond shaped or square slices.
14. Serve sooji ka halwa hot or warm or when cooled down.
Moong Dal Halwa
Ingredients
Main ingredients:
1 cup moong dal/spilt husked yellow mung lentils
9 to 10 tbsp ghee/clarified butter
4 cardamoms, husked and powdered in a mortar-pestle or to tsp cardamom powder
10-12 unsalted pistachios, sliced or chopped or 10-12 blanched almonds, sliced
1 tbsp golden raisins
To be mixed together:
1 cup full fat whole milk
2 cups water
1 or 1.25 cups organic unrefined cane sugar or regular sugar * check notes
Method:
Soak the moong dal or mung lentils, in enough water overnight or for 4 to 5 hours.
Drain and then grind the moong dal to a smooth paste with or cup water.
Melt ghee in a non stick pan. Add the ground moong dal. Stir well
Keep on stirring the halwa on a low to medium flame. The halwa has the raw aroma of the moong lentils and it should
go away completely before you start with the next step. So till then you have to stir and cook the halwa. The halwa first
is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the
sides. Break the lumps while stirring.
Meanwhile when the halwa is cooking, in another pan or kadai, take milk, water and sugar. Keep this pan on the stove
top and stir so that the sugar dissolves. On a low or medium flame, heat this milk-water-sugar mixture till it comes to a
boil.
The moong dal mixture should reach a granular consistency before you add the hot milk mixture. You should get a fried
aroma from the mung lentils and the color should become a light golden. The fat also should get separated.
When the milk mixture comes to a boil, add it to the fried mung lentils.
The mixture sizzles, so be careful while adding the hot milk and water mixture.
Stir well. Simmer and cook stirring often.
The liquid should get absorbed and once again you will see the ghee getting separated.
Lastly add cardamom powder, chopped pistachios and raisins.
Serve moong dal halwa hot. You can also garnish with some pistachios and serve.
Notes
1 cup sugar is just sweet which we prefer. For more sweetness you can add 1 or 2 tbsp more of sugar or add cup
sugar extra.
The recipe can be halved or doubled.
5. Stir well. You see in the pic, from the iron kadai the halwa has shifted to a non stick kadai. When stirring and
mixing the halwa in the kadai, it started sticking so much. I did not want to do so much of work scraping and
stirring the halwa. So i shifted the whole halwa mixture to a non stick kadai. It was very very easy to stir the halwa
then.
6. Keep on stirring the halwa on a low to medium flame. The halwa has the raw aroma of the moong lentils and it
should go away completely before you start with the next step. So till then you have to stir and cook the halwa.
First the halwa is pasty, then starts getting lumpy and then starts breaking down and getting separated with fat
releasing from the sides. In the pic below the halwa is at a stage where it resembles sooji halwa but still with the
raw aroma of the mung lentils.
7. So while the halwa is cooking, in another pan or kadai, take 1 cup full fat whole milk, 2 cups water and 1 or 1.25
cups sugar. Keep this pan on the stove top and stir so that the sugar dissolves. Heat this milk-water-sugar mixture
till it comes to a boil.
8. Meanwhile the moong dal has got separated. They have a granular consistency now. The aroma & color has
also changed and the fat has separated.
9. The milk mixture has come to a boil and now needs to be added to the fried moong dal.
10. Pour the boiling hot milk mixture to the fried mung lentils. The mixture sizzles, so be careful while adding the
hot milk and water mixture.
13. The liquid should get absorbed and once again you will see the ghee getting separated. Done finally. It took me
a total of about 1 hour to make the halwa on the stove top. Add to tsp cardamom powder, 10-12 chopped
unsalted pistachios and 1 tbsp golden raisins. I forgot to take pic of this one. This is what too much of working and
stirring with hands does to you.
14. Take a breath of relief, thank your hands. Serve moong dal halwa hot.
Beetroot Halwa
Prep time: 15 mins: Cook time: 1 hour ; Total time: 1 hour 15 mins:
Type: Desserts ; Cuisine: Indian ; Serves: 4-5
Ingredients
500 grams beetroot, about 3 cups grated beetroot
3 cups full fat whole milk
6 tbsp organic unrefined cane sugar or regular sugar - adjust as required
3 tbsp ghee
5-6 cardamom crushed and powdered finely in a mortar-pestle (about tsp cardamom powder)
15 to 20 whole cashews
1 tbsp golden raisins (optional)
Method:
Rinse, peel and grate the beetroots.
In a kadai or deep thick bottomed pan combine milk and grated beetroot.
On a low to medium flame, bring the whole mixture to a boil and then simmer.
Keep on stirring at intervals when the mixture comes to a boil and later simmers.
The grated beetroots will cook in the milk and the milk will start to reduce and evaporate.
When the milk has 75% to 80% reduced, add the ghee, sugar to the halwa mixture.
Stir well and continue to simmer and cook on a low flame.
Do keep on stirring the beetroot halwa in between.
Towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is
evaporated. Switch off the burner.
Serve beetroot halwa hot, warm or you can also serve it cold.
1. Rinse, peel and grate the beetroots. You can either use a hand held grater or a food processor to grate the
beetroots.
2. Take the grated beetroots in a thick bottomed kadai or pan. Add milk.
3. Mix and cook the grated beetroot and milk mixture on a low to medium flame.
4. The milk will boil and froth whilst cooking. Continue to cook and keep stirring often.
5. When almost 75% to 80% of the milk has reduced, add ghee and sugar. Stir and continue to simmer the
halwa till its almost done.
Ingredients
1.5 kg carrots - approx 9 cups tightly packed grated carrots
6 tbsp ghee/clarified butter
8 to 9 cardamoms/chotti elachi, powdered in a mortar-pestle
1 tin sweetened condensed milk - i used nestle milkmaid 400 gms
Sugar as required and optional
cup cashews/kaju
to cup golden raisins
Method:
Rinse, peel and grate the carrots with a hand held grater or in a food processor.
Heat ghee in a kadai or thick bottomed deep pan. Add the grated carrots.
Saute the carrots till they turn tender and are cooked. Keep on stirring in intervals while sauting the carrots.
Then add the condensed milk.
Stir very well and add the cardamom powder, cashews and raisins.
Stir again and simmer the halwa on a low flame stirring often, till the mixture dries up and reduces.
Check the taste and if required, you can add some sugar. I did not add any sugar as the taste was perfect for us.
Serve gajar halwa hot or warm or chilled.
2. Saute the carrots till they turn tender. Keep on stirring in intervals while sauting the carrots. The pics thereafter
have been taken in the night and hence the tungsten glow on them.
3. Then add the condensed milk (1 tin sweetened condensed milk or 400 grams).
4. Stir very well.
5. Add the cardamom powder (8 to 9 cardamoms, powdered in a mortar-pestle), cup cashews and ( to cup)
golden raisins.
7. Stir again and simmer the halwa on a low flame stirring often, till the mixture reduces and dries up.
8. Serve gajar halwa hot or warm or chilled. You can also add the halwa in a tray or box and let it set. When cool,
cut in squares and serve the halwa.
I usually make good quantity of gajar halwa and keep in the fridge. It stays good for a week. I usually make
halwa with the traditional method of cooking the grated carrots in milk. This time: i made the halwa with condensed
milk. This is a quick method than the traditional one and takes less time:.
Gajar Halwa 2
Prep time: 15 mins: Cook time: 1 hour 45 mins: Total time: 2 hours
Type: Dessert ; Cuisine: North Indian, Punjabi ; Serves: 5-6
Ingredients
8 to 9 medium tender juicy carrots/gajar - yields approx 4 to 4.5 cups grated carrots
4 cups full fat organic milk
4 tbsp ghee/clarified butter
10 to 12 tbsp organic unrefined cane sugar or regular sugar or as required
20-25 whole cashews/kaju
5 to 6 green cardamom/chotti elachi, powdered finely in a mortar-pestle or about tsp cardamom powder
A pinch of saffron strands/kesar (optional)
Handful of golden raisins
Method:
Rinse, peel and grate the carrots.
In a kadai or deep thick bottomed pan combine milk and grated carrots.
On a low to medium flame, bring the whole mixture to a boil and then simmer.
While the mixture is simmering on a low flame, keep on stirring in between.
The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
Stir well and continue to simmer and cook on a low flame.
Do keep on stirring the gajar halwa in between.
Towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. Switch off
the burner.
Serve gajar halwa hot, warm or you can also serve it cold.
5. Cook this mixture on a low to medium flame. The milk will froth and start reducing slowly and slowly.
6. Keep on stirring this halwa mixture often. Keep scraping the sides of the kadai to remove the evaporated
milk solids. Add the milk solids to the cooking mixture.
7. The mixture should reduce by 75% and then you add 4 tbsp ghee/clarified butter. Some milk will be there
when you add the ghee.
9. Add the cardamom powder (5 to 6 green cardamom/chotti elachi, powdered finely in a mortar-pestle or
about tsp cardamom powder).
10. Stir and continue to simmer on a low flame till the mixture starts to thicken and reduce more. Stir at
intervals.
11. When the halwa has reduced much and you see a little milk like that of a pudding consistency. Then add
20-25 whole cashews, a pinch of saffron strands and handful of golden raisins.
12. Continue to stir and simmer till the whole mixture becomes dry. The milk should evaporate completely and
you will see fine milk solids in the halwa. Remember to scrape the milk solids stuck at the sides of the kadai or
pan and add them to the gajar halwa. Some moisture is also fine in the halwa.
During winters, we make gajar halwa often. This time: i was not able to make the halwa due to time: constraints. So on
the request of hubby, made gajar halwa after a long long time:. So when i made the halwa, i took the pics too.
We generally use red delhi carrots to make the halwa as they are tender and juicy. Here i used organic english carrots
to make the halwa. After some days again, i made the halwa and this time: used the red delhi carrots. You can use any
carrots. But just make sure they are not fibrous and dense. You can even use the orange ooty carrots to make the halwa.
This traditional uses just full fat milk, ghee and sugar to make the halwa. You dont need khoya/evaporated milk or
condensed milk. To make gajar halwa, it is important to buy tender and juicy carrots so that they are ease to grate. Some
arm work is needed to make this pudding as you have to first grate the carrots and then slow cook them in stove top and
keep on stirring them on regular intervals.
You can grate the carrots manually or in a food processor. Obviously the food processor makes grating the carrots
easier. I suggest to use a heavy iron kadai to make the halwa. The halwa is simmered and simmered and stirred often. So
that it should not get burnt,a really good kadai makes the job easier. You can also use a non stick kadai or a thick bottomed
pan.
You can store gajar halwa in fridge. It stays well for almost a week but will get over quickly. When serving, you can just
warm the halwa and serve. You can even have the halwa cold, if you prefer.
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Gajar Halwa 3
Ingredients
2 and cups grated organic carrots or gajar
2 and cups almond milk
8 tbsp organic unrefined cane sugar or regular sugar ( add more or less as required)
or cup almond paste or evaporated milk/khoya (optional)
5-6 cardamom, powdered or crushed
8-10 unsalted whole or chopped cashews
7-8 unsalted pistachois - sliced or chopped
12-15 golden raisins
A pinch of saffron (optional)
2 or 2/12 tbsp neutral flavored oil (sunflower oil) or ghee
Method :
Wash, peel and grate the carrots (gajar).
Mix the almond milk or regular dairy milk and grated carrot together in a pan.
Keep on fire and allow the mixture to simmer.
Continue to simmer and cook stirring in between.
After 15-20 minutes add cardamom powder and stir.
When the mixture has started thickening, add sugar & oil/ghee.
Stir and continue to cook.
When the mixture has almost dried, add the almond paste and dry fruits.
Stir and cook further for 2-3 minutes.
Serve carrot halwa hot or warm.
The carrot halwa can be also refrigerated and served cold.
Carrot halwa stays good in the refrigerator for 3-4 days.
Nutrition information
Serving size: 4
1: first is the tedious job of grating carrots. Use a food processor for quick results.
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2: mix the almond milk and carrots together in a pan or kadai/wok.
3: put the pan on fire and bring the whole carrot almond mixture to a gentle boil on a low or medium flame.
Better to cook on a low or medium flame as slow cooking gives a better taste and the mixture does not have
less chances to stick to the pan. Use a heavy based non reactive pan or a non stick pan or a wok to make the
halwa.
4: then simmer and let the carrots-milk mixture cook further. This whole process of cooking the carrots in the
milk, takes about 35-45 minutes or more on a low flame. After 12 minutes this is how the mixture appears.
5: once the carrots are half cooked ie. After overall after 18 minutes add the cardamom powder & stir.
6: continue to stir in between. After 3-4 minutes, add the oil/ghee and sugar.
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7: stir and let the mixture thicken. Continue to cook. After 5 minutes
8: when the liquids in the mixture has almost dried, add raisins, cashews, saffron and almond paste.
9: stir and cook for 2-3 minutes till the moisture dries up. Serve the carrot halwa hot or warm. You can have
carrot halwa cold too. If stored in a refrigerator then carrot halwa stays good for 3-4 days.
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Carrot Halwa 4
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Atte Ka Halwa
Ingredients :
1.5 cups whole wheat flour/atta
to cup ghee
to 1 cup sugar or as required
3 cups water
1 tbsp whole cashews, optional
Method:
Heat the ghee in a kadai or pan.
Take the sugar and water in another pan.
Keep this pan on a medium to high flame and let the solution come to a boil.
After keeping the sugar and water in the other pan, add the whole wheat flour to the hot ghee in the kadai or pan.
Fry stirring continuously till the color changes of the flour and you get the aroma of roasted whole wheat flour.
Keep on stirring to ensure even browning.
In the meanwhile keep your eyes also on the sugar solution.
If the mixture starts to boil, then lower the flame and let it simmer.
The atta or whole wheat flour should turn golden and give a good fragrance. Plus also begin to release ghee.
Increase the flame to high for the sugar solution to bubble and when it starts to bubble in a matter of seconds,
immediately add it to the hot semolina mixture.
Be careful as the mixture has the tendency to splutter.
Continue to stir with all your hand force, so that no lumps are formed.
The halwa will absorb water and continue to thicken quickly.
Keep on stirring. So that lumps are not formed.
When its semi thick or thick like a sooji halwa, switch off the fire.
Serve atte ka halwa hot or warm.
2. Heat the ghee in a kadai or pan. Add both the whole wheat flour and cashews. You can also add cashews
later. Adding in the beginning will really roast them well and give a dark golden color. Stir the mixture.
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3. Roast, stirring continuously till the color changes of the flour and you get the aroma of roasted whole wheat
flour. Keep on stirring to ensure even browning.
4. When the atta or whole wheat flour has turned golden and starts to release ghee, add the bubbling hot sugar
and water solution. Continue to stir with all your hand force. Keep on stirring so that lumps are not formed.
5. When the halwa consistency is semi thick or thick like a sooji halwa, switch off the fire.
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Pumpkin Halwa
Ingredients
cup sugar or as required (also depends upon the sweetness in the pumpkin)
2 tbsp oil or 1.5 tbsp ghee (the halwa taste good with ghee)
th to 1 cup water
Method:
Peel and chop kaddu or pumpkin into small cubes. Smaller the better.
And saute till they are start releasing water or for approx 8-10 minutes on a low flame.
Cover and pressure cook the kaddu pieces for 4-5 whistles.
If they have not cooked thoroughly, then pressure cook for few more minutes, adding some more water, if required.
Once the kaddu pieces have cooked well then place the pressure cooker on fire and keep to simmer.
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After 1-2 minutes, add sugar and cardamom powder.
Add the melon seeds and dry fruits and cook the halwa for 1-2 minutes more.
You can also garnish the pumpkin halwa with melon seeds.
Notes
If making in a pan, when the pumpkin cubes begin to loose water, add to 1 cup water from above. Stir and cover and
cook till the pumpkin pieces have softened completely. If the water dries up then add more water. Then proceed with the
rest of the .
Pumpkin or kaddu as we call in hindi, is a veggie that we often use during the navratri fasting period. Another from
pumpkin which was mil make for navratri fasting is kaddu ki sabzi.
The whole halwa is made in the pressure cooker, saving time: and energy. You can also make the halwa in a pan,
though. I have mentioned how to make the halwa in the pan in the notes section below.
Theres not much of ghee or oil used in this unlike the amounts usually added to halwa s. We always add melon seeds
(magaz) in this halwa and this combination goes very well. Apart from melon seeds, other dry fruits like almonds and
cashews are also added.
Ingredients
A pinch of saffron
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10-12 cashews, halved or chopped or kept whole
Method :
Keep on stirring and cooking the halwa till oil or ghee starts to leave the sides of halwa. This will take approx 10-12
minutes on a low to medium flame.
Notes
As a vegan, i have but obviously used oil in making the halwa. However, ghee is ghee and there is no vegan substitute for
ghee. So you can substitute ghee if you prefer.
1. Boil 2 medium to large sweet potatoes/shakarkandi first. When they become warm, peel and mash them.
2. Heat 7-8 tbsp oil or ghee. First fry 10-12 cashews. Remove when the are golden and keep aside.
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3. In the same oil, add the mashed sweet potatoes. Stir well and saute for 3-4 mins ;.
4. Add 4 tbsp sugar or as required (depends on the sweetness of the sweet potatoes).
5. After 4-5 minutes, add 3-4 crushed green cardamoms and stir.
7. Keep on stirring and cooking the sweet potato halwa till the oil or ghee starts to leave the sides of halwa.
This will take approx 10-12 minutes. The whole mixture would sort of come together and clamp. The color of
the halwa will also change. Lastly add the fried cashew nuts and stir. The texture of the halwa would resemble
sooji (semolina) halwa, but the taste is very different.
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Papaya Halwa
Ingredients
1 medium semi ripe papaya, approx 4.5 cups of chopped papaya or 3.5 to 4 cups of grated papaya
2 tbsp almond powder or milk powder or coconut powder or evaporated milk/khoya ( i used 15 almonds and ground
them to get approx 2 tbsp of almond powder)
Method :
Remove the seeds and the pith from the top. Peel the slices.
The fruit will release it juices, change color and loose its opacity.
Add sugar and then stir. Continue to cook for further 18-20 minutes on a low flame.
Cook for 5-6 minutes more till the whole halwa has gotten together and become one whole.
Serve papaya halwa hot or warm. You can also refrigerated and serve the halwa as a cold dessert.
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Notes
One medium papaya yielded approx 2 servings of the halwa. So double the quantity for 3-4 servings.
This is not a , but just the method of making halwa. The quantity of ingredients can always be increased or decreased.
If possible use semi ripe papaya. You can also make with ripe papaya. No need to add sugar if making with a really ripe
papaya.
I have made the papaya halwa with oil, but you can make with ghee if you prefer.
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4. After cooking for 18-20
minutes, the texture and
consistency of the halwa will
considerably change. It will
begun to thicken slowly on a
low flame. Add ground
almonds, cardamom powder
and stir.
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You have to try making the halwa to trust what i am saying. Generally, we eat chopped papaya or have them in fruit
chaats or in a fruit salad or papaya lassi. I never knew that papaya would be so good in a halwa.
The consistency of this papaya halwa is like any other halwa made with fruits. I made this halwa from semi ripe
papayas but you can use ripe papayas also to make it. You can have it plain or with pooris too.other halwa s made
from fruits on my blog are banana sheera and apple halwa.
I had no time : to grate the papaya, so quickly chopped them. Grated papaya will take less time : to cook and you dont
need to mash them while cooking. While i had to mash them to get a smooth consistency.
My mom makes this papaya halwa with milk powder. I have substituted milk powder with almond powder. I ground
15 almonds in a dry grinder which yielded approx 2 tbsp of the almond powder. You can also add coconut powder
instead of almond powder.a vegetarian substitute is to use grated khoya (evaporated milk).
The amount of sugar to be added depends upon the sweetness of the papaya. So you can reduce or increase the
sugar when preparing the halwa. If you make the halwa with a very ripe and sweet papaya, then you dont even need to
add sugar. This halwa is also great as dessert for fasting/vrat and festival occasions.
Page 41 of 80
Apple Halwa With Cinnamon And Vanilla
Ingredients
6-7 apples, peeled, cored and diced
2 tbsp ghee or butter or oil
1 tbsp water
1 tsp cinnamon powder
1 tsp vanilla powder or 2 tsp vanilla extract
5 tbsp sugar .... Add more if the apples are less sweet
1 tbsp blanched, peeled, halved almonds
1 tbsp blanched, peeled, halved pistachios
Method :
Melt the ghee or butter in a kadai or saucepan.
Add the apples and fry them for 4-5 minutes.
When they get soft and browned, add 1 tbsp water.
Lower the heat and cook the apples uncovered for 15 minutes till they merge and thicken.
Mash the apples with your spoon and stir frequently to avoid the mixture from getting burnt.
Add the sugar.
Continue to stir and cook till the whole mixture becomes one and starts to pull away from the bottom of the pot.
Rasie the heat and keep on stirring.
Add cinnamon powder and vanilla powder or vanilla extract. Mix these and continue to stir.
When the mixture becomes translucent around the edges and its becomes difficult to remove the spoon, remove
the kadai or saucepan from the fire.
Add chopped dryfruits or raisins and cook for a further 2 minutes.
Take the halwa on a plate and form into a layer of 1 inch thick square
Decorate the halwa with halved almonds and pistachois.
When cooled, cut into squares.
Serve apple halwa warm or cold.
Apple halwa can be refrigerated and stays good for 3-4 days.
Nutrition information
Serving size: 4
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2: fry the apples for 4-5 minutes or more, stirring often till they soften. When they have become soft, add 1 tbsp
water. Lower the heat and cook these uncovered for 15-20 minutes.
3: the apples will start to thicken and merge. With a spoon mash the cooked apples and keep on stirring so that
the mixture does not stick to the bottom of the pan. You could keep some small chunk sized pieces if you want.
4: now add the sugar. The called for 1 and a half cup sugar, i just made it to 5 tbsp sugar. Sugar also
depends upon the sweetness of the apples.
5: i also added cinnamon powder to the halwa. Apples and cinnamon are made for each other
6: continue to stir and cook the halwa till the mixture become one and starts to pull away from the bottom of the
kadai.
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8: increase the heat to medium and continue to cook the halwa, stirring often. When the mixture becomes
thick, difficult too move and translucent, remove the pan from fire. I did not want to stir more. No wrist pain
ya. Just that i wanted a little juicy and soft halwa. You could add some sliced or chopped nuts and raisins at
this point and continue to cook for 2 minutes more.
9: remove the apple halwa on a greased thali or plate and form into 1 inch thick layer square.
11: when cooled cut into squares or diagonal shaped halwa. Serve apple halwa warm or cold.
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Lauki Ka Halwa
Ingredients
3 to 3.5 cups grated bottle gourd or lauki or dudhi
500 ml milk, which has been already boiled before
7 tbsp sugar - if you wish increase to 8 tbsp for a very sweet taste
3-4 tbsp ghee/clarified butter
4-5 cardamoms, powdered or crushed
cup chopped almonds and cashews
Method :
In a kadai or deep pan combine milk and grated lauki or bottle gourd.
Bring the whole mixture to a boil and then lower the flame.
Simmer the mixture on a low flame and keep on stirring in between.
The bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
When the milk has 75% reduced, add crushed cardamom, chopped almonds and cashew nuts to the mixture.
Add ghee when the all the milk has evaporated.
Mix the ghee with the rest of the mixture and cook for a minute
Lastly add the sugar and mix it with the halwa.
The sugar will melt and the halwa becomes a little liquidy.
Cook the lauki halwa for a few minutes. Do keep on stirring the lauki halwa.
When you know by looking at the lauki halwa that the consistency is just right, switch off the burner.
Serve lauki halwa hot or you can also serve the lauki halwa cold.
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Saffron Suji Halwa
Ingredients
2 cups semolina/suji/rawa
4 cups water or milk
A thick pinch of saffron approx 30-40 strands of saffron dissolved in 2 tbsp water
9 to 10 tbsp ghee
1.5 cups sugar or as required
cup cashew nuts
7 to 8 cardamom pods, crushed or 1 tsp cardamom powder
Method :
Heat a pan and roast the semolina for 10-11 mins ; on a low flame. Keep on stirring in between so that the semolina
does not burn and gets a uniform color. Keep aside.
Warm 2 tbsp water and add saffron to it.
In another pan take water and sugar and give it one rolling boil. Close the fire. Strain the water to remove the sugar
impurities and keep aside.
In a kadai or pan, melt ghee. Fry cashewnuts in the ghee till golden brown.
Add the roasted semolina and mix it with the ghee.
Mix everything well and after 2-3 minutes add the crushed cardamom.
Roast the semolina, ghee, cardamom, cashew nuts mixture for 12-15 minutes on a low flame.
Add the hot sugar water to the semolina slowly and gradually.
Keep on stirring while adding the sugar solution. Take care to see that no lumps are formed.
Also add the saffron dissolved water to this.
Stir the whole mixture very well and let the suji halwa cook for 5-6 minutes more.
Serve saffron suji halwa hot.
Lets start step by step saffron sooji halwa :
1. Heat a broad pan or
kadai. Add the
semolina/sooji to it.
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takes around 12-15 minutes
on a low flame. Keep on
stirring after every few
minutes. This is how the suji
looks after 6 minutes.
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when you are adding it to
the suji ghee mixture.
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Khubani Ka Meetha
Ingredients
25-28 dried apricots/khubani
1 or 1&1/2 cup strained water from the soaked apricots
Sugar as required (optional)
Sliced almonds (optional)
Method :
Rinse the apricots well.
Then soak them overnight in enough water.
Remove the apricots the next day and keep the water aside.
Deseed the apricots.
Keep the hard kernels aside and break the kernels.
Throw away the hard covering and keep the almond like nuts aside.
Add one cup of the strained water in the pan along with the apricots.
You can also just mash the apricots with your hands and then add them to the pan.
Cook on a low flame for 22-25 minutes stirring occasionally.
If the mixture looks dry, add some water.
Now add sugar and cook for 5-6 minutes more.
Lastly add the almond like seeds of the apricots.
Stir and then serve khubani ka meetha hot or warm or cold.
1: soak the dried apricots overnight or for 4-5 hours in warm water. The next day the apricots will swell and
become soft as shown in the picture below.
2: remove the apricots with a slotted spoon and keep the water aside. We will be using this water to make
the khubani ka meetha. Deseed the apricots. Keep the hard kernels aside too.
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3: in a pan, add the water which we have kept aside. The water has a beautiful golden color.
4: add the apricots to the water and allow to cook on a low flame.
5: whilst the apricots are cooking, break the hard kernel. I used my stone mortar-pestle to do this. You can
even use a nut cracker. When you break this kernel, you will find a nut similar in shape and color like
almonds.
6: throw away the hard kernel and reserve these almond like nuts. You can keep them whole or chop them.
7: the apricots in the meantime : have started becoming soft and changing color. Stir and keep an eye on
the apricots whilst they slow cook.
8: if the mixture looks dry, then you can add some more of the water which we had kept aside. You can
mash the apricots while stirring. The apricots become soft and you can easily mash them with a spoon
while it is being simmered.
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9: add sugar after 22-25 mins ;. Stir and continue to cook till the mixture thickens a bit, approx 5-6 minutes
on a low flame.
10: lastly add the almond like nuts to the khubani ka meetha.
11: stir well. The khubani ka meetha is ready now. The consistency is neither too dry nor too liquid.
12. Serve khubani ka meetha, warm or chilled, plain or with some whipped cream.
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Mango Halwa
Ingredients
1 medium sized or large alphonso mango or any other variety, chopped and pureed
Method :
Add the sooji or rava and fry till they change color and you get a lovely aroma.
Add this hot water to the sooji and dry fruits mixture.
Stir well.
Continue to stir.
The semolina absorbs both water and milk and will swell.
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You have to stir continuously so that the mixture does not stick at the bottom of the pan.
Stir again well and ensure that the mango pulp is mixed well.
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Thirunelveli Godhumai halwa
Ingredients:
Sugar 4 cups
Ghee 1 cups
Water to dilute thick milk/godhumai pal 6 cups( I have got 11/2 cups of thick milk,use the same cup for measuring
sugar also).
For caramelizing:
Boiling sugar syrup 1/2 cup(use the same sugar that you are dissolving in another kadai)
Method:
1
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2
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6
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10
11
12
13
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14
15
16
17
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Wash and soak wheat berry for 12 hours or till soft.
Now grind wheat by adding water and strain it.
You can extract twice or thrice from each set of wheat.
Repeat the process and allow the extracted milk to ferment overnight.
In the morning the water and milk will stand separated.
I have got 1 cups of concentrated milk.
Carefully extract the water alone without disturbing the milk below.
Mix 6 cups of water to the concentrated milk and keep ready.
Take a heavy bottomed kadai,add sugar with little water and let the sugar dissolve.
In between take another thick pan add 2-3 tbsp of ghee and add some 1/2 cup of heating syrup.
Keep on stirring till it caramelizes or becomes brown.
Now add caramelized sugar syrup to boiling sugar mixture.
Now add diluted milk to this boiling brown syrup and stir.
When you continue stirring the content will start to thicken.
Now start adding ghee little by little at intervals and stir continuously.
Now add broken cashews and stir.
At a stage the halwa will start collecting in the middle leaving the sides.
Ghee will start oozing.
Switch off the stove.
After cooling lots of ghee will come out,if not needed take the ghee separately.
Store and relish.
Notes
Leave little intervals and stir continuously otherwise the mixture will char. Don't reduce the ghee amount its all
needed for this recipe. At last after cooling lots of ghee will be oozed out you can remove the maximum and store
this halwa. The thick fermented milk should be definitely diluted and added to sugar syrup. In this method no string
consistency is required for this halwa. The halwa needs caramelisation to get exact tirunelveli halwa colour.
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Malpuas
Ingredients:
Sugar 1 cup
Water 1 1/2 cups
Method:
In a bowl, mix together maida, sooji, baking powder, powdered sugar and salt. Add water to it and make a
batter. Set this aside for 30 mins.
For the Sugar syrup: Mix sugar and water in a pan and allow it to boil till it comes to one sting consistency.
Now take just enough oil in a pan, preferably a shallow one and when it is hot enough pour in half ladle of
batter in the center and allow it to fry for just a min. Flip it and let it roast on the other side too.
When it is cooked well remove from oil and dip the malpuas into the sugar syrup for a min and remove them.
Arrange them on a plate and garnish with any chopped nuts of your choice. Tastes yummy and best when
served warm.
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Sohan Halwa
Ingredients :
Corn flour 5 tbsp
Sugar 1-1/2 cups
Water 3-1/2 cups
Pumpkin seeds 1/4 cup
Ghee 1 tbsp
Cardamom Powder 1/4 tsp
Orange food color few drops
Method:
Bring 3 cups of water to a boil. Add sugar and cook till it reaches a sticky consistency. No need for one string
consistency which is a plus in this halwa. Prepare a plate by greasing it with ghee and keep it ready.
Take remaining 1/2 cup of water and add corn flour and mix well without any lumps. Mix this to the sugar syrup
and cook over low flame.
The mixture would be milk white at this stage. After cooking for 5-7 minutes the consistency will thicken and
you can see that the mixture has turned glass like. The raw smell would have gone by now.
Add cardamom powder, ghee, orange food color and pumpkin seeds. Mix well and transfer to the greased
plate. Let it rest for half an hour. Cut into desired shapes and serve.
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Notes:
You can also add sliced cashew nuts and almonds in the place of pumpkin seeds.
Remember to cook over low flame else the bottom might burn.
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Adhirasam
You get two types of paagu vellam. The one being dark brown and the other comes in red.
Prep time : 2 hours 30 mins ; Cook time : 1 hour ; Total time : 3 hours 30 mins
Recipe type: Sweets ; Cuisine: South Indian ; Serves: 20
Ingredients:
Raw Rice 2 cups (400 gms)
Jaggery (grated) 1-1/2 cups (300 gms)
Cardamom Pods 2
Water 1 cup (200 ml)
Ghee 1 tbsp
Oil For deep frying
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3. When the rice is still damp place the rice in a mixer along with cardamom pods and grind it to a powder.
4. If you want, you can sieve to a fine powder. But I did not, as I prefer it to the consistency of fine sooji or rava.
5. Transfer the flour to a bowl and press it tight and place a clean cloth over the bowl to prevent formation of water
droplets as the flour will be still warm.
6. Heat water in a thick bottomed vessel and add the jaggery to it. Mix well and let it dissolve completely. Pass the
jaggery syrup through a sieve to remove impurities.
7. Transfer the syrup again to the thick bottomed vessel and let it come to a boil over full flame. First the syrup will
be thin and you can swipe the bubbles to the side to see the clear syrup.
8. After some time, the syrup will thicken, color will darken and the bubbles will be incessant as it will boil from
within. Simmer the flame completely. You will not be able to swipe away the bubbles to the side with the spatula.
This is the stage to start checking for string consistency.
9. Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the water and you are able to
gather the syrup with your finger tips, that is the correct consistency. (In tamil, it is called as Uruttu padham or
Thakkali Padham).
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10. Take the vessel off the stove. Add ghee and mix well. Add the rice flour little by little while mixing it with a ladle.
All the flour will be used up.
11. The dough will be a bit loose but it will come to the correct consistency once the dough cools down.
12. You can store this dough at room temperature in an air tight container for a week. You can either
make adhirasam the next day or straight away. As I dont make more than 2 cups, I make it immediately after the
dough cools down.
15. Heat oil in a kadai. After it gets hot, take a pea sized ball, gently press between your fingers and drop into the
oil. If it rises slowly to the top, the temperature is correct. Now completely simmer the flame.
16. Slip the adhirasam into the oil. It will sink initially and will then rise to the top.
17. Flip it gently for the other side to cook. It will puff up a bit like a poori. Drain and transfer to a plate.
18. Immediately, press the cooked adhirasam with the bottom side of a bowl, to remove excess oil and to flatten it.
You can press it between two ladles over the stove itself but this method is safer or you can also use
a adhirasam kattai for this.
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19. Once the adhirasam cools down completely, store in a container, one next to the other to avoid them from
sticking together.
20. The Adhirasam stays well for a fortnight at room temperature itself.
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Badam Puri
This crisp Badam puri is flaky and is made with badam paste. These layered puris are then deep fried and dunked
in sugar syrup just like Gulab jamuns. It is usually served with a dusting of powdered sugar on top and topped
with slivered nuts.
Badam puri can be 3 layered or 5 layered according to your preference. Apart from stacking one on top of the
other, single puri after smearing the paste is first folded into half and again into half resembling a triangle can also
be made for deep frying.
Personally, we at home prefer to eat the puri as such after dipping them in sugar syrup without sugar dusting on
top as it makes it even more sweet for our taste.
Prep time : 20 mins ; Cook time : 30 mins ; Total time : 50 mins
Recipe type: Sweets ; Cuisine: Karnataka, Indian ; Serves: 20 puris
Ingredients:
All purpose flour (Maida) - 1 cup
Almonds - 1/2 tbsp
Ghee - 1/2 tsp
Saffron - 1 pinch
Kesar food color - 1 pinch
Salt -1 pinch
Oil - for deep frying
For sugar syrup:
Sugar 1 cup
Water cup
Cardamom powder tsp
To make paste:
Homemade Rice Flour 2 tbsp
Ghee 2 tbsp
Method :
How to make badam puri with step by step photos:
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4. Make a well in the center and drop in the ground almond paste. Add 2 tbsp water to the mixie jar, rinse well and
add the water to the bowl.
5. Knead into a soft dough adding more water if necessary.
6. In a flat plate, drop ghee and rub with finger tips till it is smooth.
7. Add rice flour to the ghee and rub both together once again for 5 to 7 mins till it becomes shiny and smooth.
Keep aside.
8. Divide dough into equal lemon sized balls. Roll each ball into thin chapathis of 8 inch discs.
12. Roll it like a mat from one end to the other tightly resembling a cylinder.
13. Using a sharp knife, cut across the cylinder into inch thin, round pieces. Separate and keep aside.
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14. Once again roll each round piece into thin discs. Use all purpose flour for dusting.
15. Heat oil in a deep pan. When hot, deep fry this badam puri till golden in color and crisp.
16. To make the sugar syrup, heat water in a sauce pan. When it comes to a boil, add sugar and mix well. Boil till
the sugar syrup reaches one string consistency. Mix in cardamom powder and keep aside.
17. Dip these puris in warm sugar syrup and arrange on a plate side by side.
18. Badam Puri is ready. Garnish with powdered sugar on top and top with chopped nuts.
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Sojji Appam
Ingredients:
Rava (Sooji) 1/2 cup
Ghee 1/4 cup + 2 tbsp
Sugar 1-1/4 cup
Water - 2 cups
Yellow food color 2 pinch (divided)
Cardamom - 1
All purpose flour (Maida) 1 cup
Salt 1 pinch
Oil 5 tbsp
Method:
Take maida, 1 pinch salt, 1 pinch yellow food color in a mixing bowl and mix well. Add water little by little and
knead to a smooth pliant dough. Now add oil little by little and knead into a soft dough. Coat the outer layer of
the dough with oil and cover it. Let it rest for 3 hours at least.
Heat 1/4 cup ghee in a pressure cooker or pan. Add the rava and roast over low flame till the aroma rises,
without changing color. This should take 2-3 mins.
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In another stove, heat water and add sugar and let it dissolve completely. Add crushed cardamom seeds, 1
pinch yellow food color and mix well.
Add this hot sugar syrup to the roasted rava and mix well. Immediately close the cooker with a lid and place
the weight on top and leave it for 20-25 mins. No need to switch on the stove at all. Open after 20 mins and
soft rava kesari will be ready without any lumps.
Make small lemon size balls of both the rava kesari and the dough. Grease your finger with ghee or oil. Place
the dough ball on a greased plastic sheet and pat with your finger tips to a circle.
Place the sojji ball in the middle of the dough and cover it with the dough and make a ball once again.
Now once again pat the stuffed ball into an appam as thinly as you can manage.
Heat a griddle and gently tilt the plastic sheet and place the appam on the griddle and drizzle ghee around the
appam.
Cook on both sides till you can see brown spots on both the sides. Transfer to a plate.
Serve hot or warm.
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Diwali Legiyam
Ingredients:
Palm jaggery/panai vellam 750 gm
Ghee /nei 75 gm
Honey/thean 2-3 tbsp
Gingelly oil/nallenai 30 gm
To dry roast and grind:
Coriander seeds/malli 50 gm
pepper/milagu 25 gm
Cumin/jeera 25 gm
Ajwain/omam 25 gm
Dry ginger/sukku 1 piece(small)
Thipili(arisi)/long pepper 1 tbsp
Kandanthipilli 1 tbsp
Chitharathai/galangal 1 piece
Turmeric piece/virali manjal 1 piece
Cardamom pods /elakai 4-5
Method:
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Dissolve jaggery by boiling
and filter
Pound
turmeric,elachi,thipilisgalang
al,ginger one by one
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Bring jaggery liquid to boil
Right consistency
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Finally add honey and mix
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Add powdered Jaggery with double the amount of water and let it boil till the jaggery is dissolved completely.
Now filter the liquid and keep.
Before dry roasting put turmeric piece in a mortar and pestle and smash it to pieces.
Same way pound arisi thipili ,kandanthipilli,chitharathai,cardamom,sukku and then add this to hot kadai and roast till
nice aroma comes.
Take this out in a plate.
Then dry roast coriander,cumin,pepper,omam one by one and take out in the same plate and let it cool.
Grind them to a nice powder.
Meanwhile boil the palm jaggery liquid and when its boiling add powder,mix without lumps.
Let it boil and when it starts to be slightly thick add ghee and gingerly oil alternatively.
When it become thick check for the consistency.
Put a small drop on a plate and roll with hand to form very soft ball(consistency should be correct otherwise it will
become too hard).
When we can form a ball then its ready,even oil and ghee added will separate.
Quickly transfer to another vessel to cool.
Now when its cool mix honey.
Preserve and can have a scoop whenever needed,its best medicine for digestion.