Tag Archives: halua

Moida/Maida Halua /Tosha Shinni

Moida/Maida Halua /Tosha Shinni

Moida/Maida Halua / Tosha shinni

This Halwa is very popular in Sylhet, Bangladesh..They call this halwa “Tosha Shinni”..Being the “Sylheti Bou”, my first attempt to learn this super delicious halwa was not so pleasant!!!!I found the process pretty complex (unnecessarily)and my husband challenged me saying ” you r too young to make this halwa”!!!!!!!!!!!! What ??????!!!!!!!!!I took the challenge and made this within no more than 10 minutes !!!!! Alhamdulillah my husband couldn’t believe that it can be made so quickly without compromising on taste !!!!!


1. All purpose flour/ Maida 1 cup

2. Ghee+oil 1 cup

3. Sugar 1 cup

4. Water 1 cup

5. Cardamom, cinnamon, bayleaf

All the ingredients , Maida,ghee,sugar,oil, water, should be of equal amount. For the beginners ,you can just cut the recipe in half..try it with half cup..:) ..Just remember all the ingredients, except the garam masala should be in equal amount.

Cooking Method:

1.Make a sugar syrap with 1 cup sugar and 1 cup water . While making the syrap , add the cardamoms, Cinnamon and bayleaf in it. The syrap should be thin.

2. In a pan , heat ghee+oil and add the flour in it. Fry on medium low flame, stirring continuously til its brown..The more you fry the darker the color of halua would be..But don’t over fry or burn it.Some love light brown color of halwa, so they fry less , just until it gets light brownish color. My hubby loves it a little darker, so I fried until its brown.

3.Add the sugar syrap…The flour will soak the syrap. When the halwa will come together, it’s ready.You may sprinkle some rose water before serving.

4. Garnish it with chopped nuts and raisins.


Chaana Daal Halwa/ Booter dal er Halwa/ Split chicpeas Fudge/ Halwa in super quick, super easy and super yummy way

Chaana Daal Halwa/ Booter dal er Halwa/ Split chicpeas Fudge/ Halwa

Chaana Daal Halwa / Booter Daal er Halwa/ Split Chikpeas Fudge/Halwa


1. Split Chickpeas 1 cup ( soaked overnight or at least for 4/5 hours)

2. Regular Milk Half cup

3. Powder Milk 2 tbl spoon

4. Condensed Milk 1 tin

5. Ghee half cup

6. Cardamom, Cinnamon, Bayleaf

7. Food color (optional)

8. raisins and chopped nuts.

9. Keora water (optional)

Cooking Method:

1. Blend the daal with regular milk, powder milk and little yellow food color.

2. Heat ghee in a pan. Add the cardamom pods, cinnamon and bayleaf. fry for a while..Now add the blended daal . Fry until the raw smell goes away . You may add additional extra ghee , when the liquid dries out .Now add the condensed milk. You may add chopped nuts and raisins at this point.

3. When everything comes together, i.e, it comes off the pan or the halwa pulls away from the sides of the pan, your halwa is ready to serve. You may sprinkle keora water before serving..

4. Place it on a greased pan and garnish it with raisins and nuts.

Cooking Tips:

1. Those who don’t want to use ghee, use vegetable oil and add 1 tea spoon of ghee at the end, that would make your halwa taste just like the halwa cooked in ghee. It will enhance the aroma and flavor too.

2. Take out all the spices before you serve.

3. In this recipe I didn’t boil the daal..so when you add it in the ghee fry for a while..:)


Egg Halwa

Egg Halwa

Egg Halwa

Dimer jhuri/halwa( egg halwa)…


4 Eggs
Ghee: 1/2 (half) cup( you may use ghee+oil)
Milk( thick): 1/2 cup
Sugar ( according to your taste)
cardamom, cinnamon, rosewater, yellow food color

Cooking Mrthod:

Blend eggs, milk, sugar and little food color together …Use a Whisk or egg beater to blend them..Add some rose water..In a pan add ghee/oil..Fry the garam masal for a while…Add the egg mixture…Stir frequently on medium low flame until l it forms small granules and oil separates…..Careful don’t burn it or make it brown and the water should be dried out( it releases water)..You may add nuts and raisins but before serving take out the garam masala…that’s it.. u r done!!!!enjoy.

Cooking Tips:

While blending the ingredients don’t use blender or blend it too much as it will prevent the halwa to form granules. 🙂


Tri-ratna mithai/sweet

Tri-ratna mithai/sweet

Tri-ratna mithai/sweet


All purpose flour 100 gram
Besan/gram flour 100 gram
Sugar 200 gram
water 100 gram
Lachcha shemai/ fried vermicelli 100 gram
condensed milk 2 tbl spoon
Ghee/butter/oil 250 gram ( you can use oil+ ghee/butter)
Cardamom, cinnamon, bayleaf

1. Make a sugar syrap with 200 gram sugar and 100 gram water. While making the syrap don’t forget to add cinnamon stick, cardamom pods and a bay leaf into it.

2. Heat oil/ghee/ butter. I took 150 gram of ghee+100 gram oil.now add the flour and besan into it..Fry on a low heat until the raw smell of besan and flour is completely gone..But careful, not to over fry them as it may cause bitter taste. Add the Sugar syrap and stir until the halwa comes together..Now add 2 tbl spoon of condensed milk. U may add raisins and chopped nuts if you wish. Let it cool.

3. In another pan, heat some ghee and fry the lachcha shemai until gets crispy.

4. Now mix half of the lachcha shemai with the room temperature halwa.

5. Place the halwa on a greased plate and shape it in your desired shape. Add the remaining lachcha shemai on the top of it using ur hand and let it set for atleast 10 minutes.

6. Cut into your desired shape.