Oats moong halwa

Ingredients

1/2 cup oats (dry roast)

1/4 cup greengram dal soaked in water for 1 hour

1 cup sugar

1 cup milk

2 tbsp ghee

Almond sliced or roasted cashews

Grind the soaked dal to a smooth paste with little water. Powder the roasted oats and keep aside. Heat the ghee in a non stick pan and add the dal paste and cook well till the raw smell of the dal vanishes. Add a little milk in between if required. Now add the roasted oats powder and milk. Cook for 2 minutes and add sugar and cook till everything gets mixed well and thick.

Garnish with sliced almonds or roasted cashews.

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Moong-channa dal halwa

Ingredients

1 cup greengram dal (soaked for 2 hours)

1 cup bengalgram dal (soaked for 2 hours)

1/4 cup ghee

1 1/2 cups of sugar (moderate sweetness-adjust according to tastes)

1/4 tsp cardamom powder

Roasted nuts and raisins

Grind both the dals together to a smooth paste with little milk. In a vessel put the sugar and add water just enough for the sugar to soak. Heat it to get a sticky consistency. Add in the dal paste and mix well without lumps. Keep stirring and add the ghee little by little. Finally when the halwa starts leaving the sides, add the cardamom powder, nuts, raisins and mix well. Transfer to a greased plate. It can also be cut into pieces before serving.

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Pusnikaai (Pumpkin) halwa/Kashi halwa

Pumpkin/Ashgourd/Kashi halwa was this year's Diwali special at my sil's house..She sent in this pic to share on the blog.

Ingredients

1/2 kg pumpkin/ash gourd/poosanikaai

1 cup sugar

1/2 cup boiled milk

1 tsp cardamom powder

Roasted cashews

Pinch of red orange colour

2-3 tbsp ghee

Peel the skin of the pumpkin and grate it. Squeeze out the excesswater from the pumpkin. Heat half the ghee and fry the grated pumpkin for 5-7 minutes. Add milk and a little water and allow the pumpkin to cook well. Add sugar, remaining ghee, cardamom powder and the food colour. Mix well and cook till it starts leaving the sides of the vessel. Garnish with roasted cashews.

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Kuttu (Buckwheat) halwa

Wishing everyone a Happy and Prosperous Deepavali..

Ingredients

1 cup buckwheat flour (kuttu atta)

1 1/2 cups sugar

1/2 cup ghee

1 tsp cardamom powder

Nuts to garnish

Heat 2 tbsp ghee and fry the flour till nice aroma comes..approx 3-4 mins. Add 2 cups of water and keep stirring to avoid lumps. Then add sugar and keep stirring well. Start adding ghee little by little and keep mixing well. When the mixture becomes one big lump and starts leaving the sides of the vessels, add cardamom powder and transfer to serving bowls. This halwa gets thick after some time, so you can even transfer to a greased plate and cut into pieces later. Garnish with nuts.

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Mysore burfi

Recipe adapted from Cook and See book by Meenakshi ammal.

Ingredients

100 grams cashewnut
1 cup gram flour
3/4 cup ghee
2 cups sugar (adjust as per taste)
1/5 cup milk
Bit of red orange colour

Soak the cashews in hot water for 2 hours, drain and grind to smooth paste.

Heat the sugar with 1 cup water and allow it to boil till two thread consistency. Add the cashew paste to it and mix well. Then add gram flour slowly and mix well without lumps. Add the food colour and keep stirring. Start adding ghee slowly and keep mixing it till the mixture starts frothing. Transfer to a greased plate and allow it to cool before cutting into pieces.

Garnish with almond and cashew pieces.

My interview at Solkadi.
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Atte ka halwa

Ingredients

1 cup wheat flour
3/4 cup sugar
Pinch of food colour
3 tbsp ghee
1 tsp cardamom powder
Roasted nuts and raisins

Heat ghee and add the wheat flour. Keep roasting it till nice aroma comes and colour starts changing. Add 3 cups of hot water to it and mix well without lumps.

Add cardamom powder, food colour and sugar to it and keep stirring till it gets thick and starts leaving the sides. At this stage more ghee can be added if required.

Garnish with nuts and raisins.

Atte ka halwa goes to Sireesha for her CFK:Wheat event started by Sharmi
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Potato halwa

Ingredients

4 Boiled and mashed potatoes
100 grams Sugar
4 tbsp ghee
1 tsp cardamom powder
Few roasted nuts and raisins
Pinch of any food colour

Heat ghee and add the potatoes. Fry them for 2-3 minutes till the ghee starts seperating. Add sugar, cardamom powder, food colour and mix well till it gets thick and forms into a big lump. Transfer to serving bowl and garnish with nuts.

# Optional: You can even add some milk along with the sugar and cook to get a thinner consistency

Sending over this halwa to Nithya for the FIC:Express your mood event, a series started by Sunshinemom.

Reposting the following entries for events

Special ghee roast dosa for Padma's Dosa corner event

Peanut masala bhath for Pavani's JFI:Peanuts event started by Indira

Black eyed pea cutlet for Sunshinemom's MLLA-13, an event started by Susan

Crispy paneer stuffing dosa goes to Solkadi for the Dosa feast

Katrikaai(Brinjal) kootu is for Sanghi's FIL:Brinjal event

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Ragi halwa

Ingredients

1 cup ragi flour
1/2 cup all purpose flour
3 cups water
3/4 cup sugar
1 tsp cardamom powder
Roasted nuts and raisins
2 tbsp ghee

Heat ghee and roast the ragi flour for 3-4 minutes. Add the all purpose flour and roast for another 2 minutes. Add 3 cups of hot water to it and mix well without lumps. Add sugar, cardamom powder and keep stirring till it becomes a big lump. Add the roasted nuts and raisins and mix well.

Transfer to greased plate. Cool and cut into pieces.

Sending it over to Shanti for her Sweet time event



Parita of Parita's World and Dharani of In my kitchen shared this awards with me..Thanks a lot

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Besan halwa

Ingredients

2 cups gram flour
1 cup sugar (adjust as per taste)
1 tsp cardamom powder
Roasted nuts and raisins
3-4 tbsp ghee
1 cup milk

Heat 2 tbsp ghee and roast the gram flour till nice aroma comes. Mix the milk with 1 cup water and slowly add it to the flour and keep stirring. Add sugar and cardamom powder and keep stirring well. Add the rest of the ghee and mix until it starts leaving the sides and becomes a lump. Transfer to a greased plate.

Garnish with roasted nuts and raisins.
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Bread halwa

Ingredients

3-4 slices of bread
4 tbsp sugar
2 tbsp ghee
1 cup boiled milk
1/2 tsp cardamom powder
Few roasted nuts

Roast the bread slices in 1 tbsp ghee till golden brown. Cut into small pieces..It is optional to remove the corners. Heat the milk and add the bread pieces to it. Keep stirring till the bread absorbs the milk and becomes soft. Add sugar, cardamom powder and mix well till sugar melts. Add ghee and stir for a minute.

Garnish with roasted nuts and raisins.

The halwa would be the best if sweet bread is used. Other variations would be adding some fruits or some cocoa powder and choco chips.
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Cornflour halwa

Recipe source: Priya from Easy N Tasty recipes..

Ingredients

1 cup cornflour
2 cups of sugar
3 cups of water
1 tsp cardamom powder
Roasted nuts
Bit of food colour of your choice
1/4 cup ghee

Roast the corn flour on low flame without any ghee for a minute. Now, add the water,cardamom powder and sugar to it and mix well to a smooth paste. Start heating it on low flame and keep stirring to get a transparent lump. Add food colour and ghee to it and keep stirring it.

When it starts leaving the sides of the vessel, add the roasted nuts and transfer it to a greased plate. Cool and cut into pieces of desired sizes.

Can be stored under refrigeration for 2-3 days.

Please note that a small cup of cornflour gives good quantity and it is better to start with lesser quantity considering the shelf life.
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Just a day left for the WYF:Side dish event to end ..Pls rush in your entries.

Chocolate Maida Halwa

The recipe is same like my earlier Maida Halwa, just for the difference that I added about 2 tsp of cocoa powder before adding ghee to the mixture. You can add some pieces of cadbury's chocolate.

Sending this over to Poornima for her event "For the love of chocolate".

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Carrot Halwa/Gajar ka halwa

Ingredients

2 cups grated carrot
1/2 cup sugar (add more if required)
Roasted nuts
1/4 cup khova
2 tbsp ghee
1/4 cup milk

Heat ghee and add grated carrot. Mix well and cook for 10 minutes. Add milk and continue cooking till soft and dry. Add sugar and mix well till it dissolves and water is absorbed. Switch off the gas and add the khova. Mix and garnish with nuts.

Tasty carrot halwa goes to notyet100's Cooking with Luv for Luv event and to Alka's Just for you event

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Oats Halwa

Ingredients

1 1/2 cups powdered oats
1/2 cup milk powder (Check Sumathy's version for burfi with condensed milk)

1/2 cup sugar (add more according to your taste)
1/4 tsp cardamom powder
Few roasted nuts
3 tbsp ghee
1/2 cup water

Melt the ghee and add the powdered oats to it. Keep cooking it till you start getting a nice aroma. Add the milk powder, sugar, water, cardamom powder and nuts to it and mix well. Cook till all of them gets mixed well and forms a single lump. Add more ghee if required.

Transfer it to a greased plate and cool for 10 minutes. Cut into pieces of required sizes.

This is my first entry to the WYF:Party food event.... a quick and hassle free sweet

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Wheat Ashoka Halwa

Priya of Easyntasty recipes came up with this interesting recipe some time back..It turned out to be very tasty

Ingredients

1 1/2 cups Wheat flour
1/2 cup maida/all purpose flour
2 cups sugar (add more as per your taste)
1/2 cup Ghee
Few roasted nuts
Pinch of food colour
1 tsp cardamom powder

Heat the ghee and add the wheat flour to it. Mix well for 5 minutes and add the all purpose flour to it. Keep mixing for 10 minutes till you get start getting nice aroma. Add the food colour to it and slowly add 3 cups of hot water to it.

Keep stirring to ensure there are no lumps to it till everything comes together as a big ball. Now add the sugar, cardamom powder and the nuts to it. Transfer it to a greased plate and cool for some time. Now cut it into desired pieces.

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Beetroot Halwa

Ingredients

2 big beetroots (grated)
5 tbsp sugar
Some roasted nuts
2 tbsp ghee
1/2 tsp cardamom powder

Heat the ghee and add grated beetroot to it. Keep stirring until the beetroot gets cooked by itself without adding any water.

When beet gets cooked in about 10 to 15 minutes time, add the roasted nuts,cardamom powder and sugar. Mix well till the sugar melts and you get the halwa kind of consistency.

Tasty beetroot halwa ready to eat.

Sending this over to Zorra for her Swiss National Day event.

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Rajasthani Moong Dal Halwa

Ingredients

1 cup moong dal
1 cup sugar
1/2 cup water
3/4 cup ghee
Finely chopped nuts

Soak the dal in sufficient water for atleast two hours. Make a fine paste of it with very less water.

Cook the moong dal paste with ghee till a nice smell comes. Keep stirring it else it will stick to the vessel. In another pan melt the sugar with the water and add the cooked moong dal. Mix well and cook till the mixture starts leaving the sides of the pan. Add nuts and mix well.

This dish is my contribution to RCI:Rajasthan being is the brainchild of Lakshmi @ Veggie Cuisine and is being guest hosted by Padma of Spicy Andhra

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Maida Halwa-200th Post

This is the 200th post on my blog and in celebration of that, here is a simple and very tasty maida halwa recipe...

Ingredients

1 cup Maida
Sugar
A pinch of Red orange colour
1/2 tsp cardamom powder
Few roasted cashews
Ghee

Make a very thin batter of Maida adding lots of water. It should be very watery. Now, leave it covered for atleast 2 hrs. All the water would come up by this time. Now drain out the water slowly ensuring that the maida doesnt get drained out.

Measure the maida now and make a sticky syrup of equal quantity of sugar and some water. Add the maida paste to the syrup and keep stirring well. Add the color to it. After a few minutes, it would get very thick. At this point, start adding ghee to it. The halwa would absorb any quantity of ghee and so its completely one's choice with respect to the quantity of ghee required in the halwa. Keep stirring for a while and when it starts leaving the sides of the vessel, transfer it to a greased plate and use the spatula to make it even and flat. Leave it for about five minutes and then use a greased knife to cut the halwa into pieces. Garnish with roasted cashews.

If you are going to make in larger quantities and store it for a few days, you would have to refrigerate the same.

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Saffron Cashew Halwa

Ingredients (Translation)

1 cup cashews
3/4 cup sugar
1/4 cup ghee
1/4 tsp elaichi powder
Few strands of saffron

Soak the cashews in hot water for about 2 hours. Grind to a fine paste.

Soak the saffron in a little milk for some time.

In a nonstick pan, add the paste, sugar, saffron, elaichi powder and mix well. Add the ghee little by little and keep mixing it well. You could even add a pinch of red orange colour if required as i did.

When it starts leaving the sides of the vessel, transfer the contents to a greased bowl. Either you can serve it that way or else, spread them out on a greased plate and cut them into pieces.

This is my entry to Think Spice : Saffron event hosted by Sunita

Tirumala Darshan

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