Tag Archives: Halva recipe

Image

Egg-Semolina Halwa ( Dim-soojir halwa)

Egg-Semolina Halwa ( Dim-soohir halwa)

Ingredients :

3 eggs
1/3 rd cup semolina or sooji
1/2 cup sugar ( according to taste)
1 cup regular milk
1/4 th cup powder milk
1/2 cup ghee
2 cardamoms , 1 small stick of cinnamon
Chopped nuts and dry fruits ( optional)
Keora or rose water
Pinch of food color

Procedure :

1. Fry the semolina or sooji until light brown and fragrant . Cool down . Now Blend sooji , egg , milk , powder milk, sugar, food color together until all are incorporated .

2. Heat ghee and fry the cardamoms , cinnamon for a while . Add the mixture and stir continuously . Keep stirring until the halwa comes together , or it comes from the coming pan . Sprinkle little rose or keora water . If you wish , you can add some chopped and dried fruits . Take out the garam masalas before serving !!

Garnish and enjoy !! 🙂

Tips:

1. Don’t forget to fry the sooji without ghee or oil before you blend it with egg , milk and sugar . Don’t make it to brown , just light brown and fragrant . It helps to enhance the taste of semolina or sooji .

8 Comments

Posted on June 4, 2014 by in Desserts, Glossary / Notes

Tagged , , , , , , , , , ,

Image

Raw Papaya Halwa Laddu

Raw Papaya Halwa Laddu

Allah (SWT) has blessed me with a cute, sweetie niece on 31 st of May . Made some papaya halwa laddu to celebrate !!! Well , this is completely my recipe , as I said earlier , my brain is like a factory of ideas !!! :O So this idea was pinching my brain for couple of days , as I got the good news , I didn’t have to wait any longer to experiment . Result is not that bad !! I’m not fond of raw papaya halwa , but this one , I really couldn’t dislike !! Next time I’m gonna definitely apply the idea with bottle gourd or lau/ lauki !! I believe that would taste even better in sha Allah !!

2 cup finely grated Papaya
Condensed milk ( around 3/4 th of the can or according to taste)
1/4 th cup Ghee
1/2 a tea spoon cardamom powder
Glazed papaya/ morobba / tutti frutti

Procedure:

1. Grate the papaya with the finer side of the grater . Now steam the papaya . Squeeze out the excess water .

2. Heat ghee and fry the papaya for couple of minutes . Add the cardamom powder . Now add the condensed milk and cook until everything comes together . Add the trutti frutti / colored morobba . Mix well .

3. When cooled down shape into laddus and roll over some tutti fruttis too .

Ready !!!

Tips:

1. After steamimg the grated papaya , don’t throw out the water . It’s all the nutrients in the papaya . Use it in any vegetable , fish or meat preparation later on .

2. If you don’t have colored morobba or tutti frutti , soak the regular morobba in different colored water for half n hour . That would work too . But don’t forget to rub them with tissue paper after taking them out from the food color mixed water .

3. You may add little green food color in the halwa to get a greenish color . But I think the natural light green looks better . Mine halwa looked better before adding the food color . So won’t recommend to use green food color in the halwa .

4 Comments

Posted on June 2, 2014 by in Desserts, Glossary / Notes

Tagged , , , , , , , , , , , ,

Image

Quick , easy , yummy carrot halwa

Quick , easy , yummy carrot halwa

Quick , easy , yummy carrot halwa

Yayyyyyyyyyy!! We have crossed 3, 00, 000 hits in less than 1 and half year !!!! Alhamdulillah!!! Thank you so much all my readers !! You always being my strength and inspiration!!! Let’s celebrate with something sweet but luscious !!! What can be the best choice other than gorgeous looking carrot halwa !!! Though I’m not a great fan of carrots , but this halwa , I really adore . So easy to make , nutritious and comparatively less calorie than other halwas .
Before we proceed to the recipe , let’s focus on a very important matter. Have you ever noticed , following the same recipe , not each carrot halwa is same in color . The reason behind , two different colors of carrots . There are orange colored carrots and red-orange colored carrots . The best color comes from the darker colored carrots .

The left one is the orange colored carrot , while the right one is little darker , red-orange colored carrots . The best halwas are made of this red-orange colored carrots .

And another important thing is adding milk or water to boil carrot ruins the color a lot . I’ll share some more tips at the end of the recipe . 🙂

Ingredients :

2 cups of grated carrot
1/2 ( half) cup sugar
2-3 tbl spoon ghee
Maowa/ khoya
Nuts for garnishing

For home made maowa , take 1/2 cup ( half) powder milk with 3/4 th cup of heavy cream or regular milk and 1 tea spoon ghee. Microwave for 1 minute or longer until the liquid dries . Check every 30 seconds . But careful , maowa gets dry after it cools down . So don’t dry up too much .

Procedure:

1. Peel and finely grate the carrots . Now mix with sugar . Put them in a pan , preferably non-stick one , cover with the lid tightly and cook on low flame until the water from sugar and carrots dries out . As the pan is covered by the lid , the steam created inside will cook the carrot soon . Check after five minutes . Stir so that the carrot must not get burnt . Keep it like this another 2 minutes . This method helps to retain the color of the carrot and sugar enhances the color a lot . Make sure the stove is on low flame . If you find your carrots need some little more time to get done , take your time but stir occasionally .

2. Add ghee and mix well . Cook another 1 minute .

3. When cooled down add the maowa and mix well . Garnish with chopped nuts and raisins . 🙂

Tips:

1. Don’t use any milk or water to boil the grated carrot . That ruins the color a lot .

2. Don’t use any cardamom , cinnamon or any spice . The flavor of good quality ghee is enough !! Try this and you will find the difference . 🙂

3. Try to grate the carrots as fine as you can . Use the fine side of the grater to grate the carrots .

4 Comments

Posted on May 30, 2014 by in Desserts, Glossary / Notes

Tagged , , , , , , , , , , , , ,

Image

Zafraani Sooji Halwa

Zafraani Sooji Halwa

Zafraani Sooji Halwa

This Zafraani sooji halwa is one of my favorite halwa . Great with ruti , paratha , luchi , puri . So simple to make but it always tastes divine !!! Unlike Semolina barfi , this halwa is soft , so gracefully smeared with ghee , aromatic with keora and ghee !!! In order to get the right consistency , you need to follow some simple direction , that’s all . 🙂

Ingredients :

1 cup sooji/ semolina
1 cup -1 and 1/4 cup of sugar , according to taste ( For me 1  cup+ 2 tbl spoon is perfect)
1 cup ghee ( if using non-stick utensil , reduce the ghee to 3/4 th cup)
3 cups of water
1/2 ( half) – 1 tea spoon zafraan/ saffron ( depending on the quality)
3 cardamoms , 1 small stick of cinnamon , 1 bay leaf
Keora water
Pista, almond to garnish
Pinch of zafrani food color

Procedure:

1. Make a sugar syrup with 3 cups of water , 1 – 1 1/2 cup sugar ( I took 1 and 1/4 th cup of sugar) , 1 tea spoon zafran , zafrani food color , 3 cardamoms , 1 small cinnamon and 1 bay leaf . Just enough to melt the sugar . Not more than that . The syrup should be very thin . You have to boil it just to melt the sugar . Take out the cardamoms, cinnamon and bay leaf .

2. Heat ghee and fry the sooji at medium low heat until fragrant and light brown . Don’t color it too much . Must be light brown . Should not be too dark .

3. Add the syrup in the sooji . Stir .The heat must be medium . Cook just few minutes , not more than 3 minutes . The sooji will look runny at this point . It should look like this ;

4. Add the keora water and immediately remove the pan from the stove and keep covered for few minutes . If you keep anything on the stove after being cooked , even if the stove is turned off , the heat of the hot stove keep cooking the food . In order to get correct consistency , remove the halwa pan from the stove , after you turn off the stove . Pour in the serving dish and garnish with pista , almond and raisins .

Tips:

1. Sooji gets thicker , when cool down . So don’t dry out the water . Cook only 2 or 3 minutes , not more than that .

2. Immediately remove the halwa pot from the stove , the moment you turned off the stove . Don’t keep the pot over turned off but hot stove top , it will dry out the halwa . Keep it somewhere else . 🙂

3. If you don’t want to use that amount of ghee , then use oil and ghee half n half . 🙂

6 Comments

Posted on May 21, 2014 by in Desserts, Glossary / Notes

Tagged , , , , , , , , , , ,

Sooji-narkel Barfi ( Semolina coconut barfi)

Posted on April 8, 2014 by | 4 comments

Sooji-narkel Barfi ( Semolina coconut barfi)

Sooji-narkel Barfi ( Semolina coconut barfi)

Was craving for something sweet ,made with semolina or sooji . Basbousa and sooji barfi were playing in my head !!! Finally decided to make sooji-coconut barfi and turned out not only satisfying but it is toooooooooo goooooood !!! I made a smaller quantity , for 4 people may be , though I gulped almost half of it .. 😀 If you want to make it for larger batch just double the amount .

Ingredients:

1/2 cup sooji or semolina
1/4 th cup grated or desiccated coconut
1/3 rd cup ghee
1/2 cup sugar ( you may adjust according to your taste )
1/4 th cup maowa/ khoya * ( for the substitute see the note)
3 green cardamoms , 1 small cinnamon stick ( 1″ long), 1 bay leaf
1 cup water
1/4 th cup of sliced almond , pistachio , raisins , cashew
Rose water ( optional)

Procedure :

1. Grease a serving dish with little ghee .

2.Heat ghee in the pan and add the sooji .Don’t add the whole garam masala now . Fry the sooji on medium low heat until light brown and you can smell the fragrance of fried sooji . . Add the coconut , cardamom , cinnamon and bay leaf.Fry until the sooji gets reddish-golden brown . Don’t make it too dark .

3. Add the maowa/ khoya and sugar in it . Mix well . Now Add 1 cup of water and keep stirring until everything comes together and you will see the oil separates . You may sprinkle little rose water now .Immediately transfer the halwa into the prepared dish. Take out the whole garam masala and smooth the top of the halwa with a spatula . Spread the sliced nuts and raisins over the halua and level with the spatula . Cut the barfi after an hour or until the halwa sets .

Notes:

1. If you don’t have maowa , don’t worry . Take 1/4 th cup of powder milk with 1/4 th cup of heavy cream or regular liquid milk . Add 1 tea spoon of ghee in it . Now microwave for 50-55 seconds . Check after 40 second , because depending on the microwave and electricity time may vary. You can do it in the regular stove top too . 🙂

4 Comments

Posted in Desserts, Glossary / Notes

Tagged , , , , , , , , ,

Chaana daal Halwa / Cholar daal er halwa/ booter daal er halwa

Posted on November 26, 2013 by | 1 comment

Chaana daal Halwa / Cholar daal er halwa/ booter daal er halwa

Chaana daal Halwa / Cholar daal er halwa/ booter daal er halwa

It’s a very simple recipe with few ingredients . But the flavor and taste depend on your patience . You need to cook the daal in ghee for a longer period of time . The longer you cook , the yummier it is . But you have to stir continuously while cooking and here lies your patience .. 🙂 Another thing , don’t be miser to put enough ghee, which will be added gradually , not at a time, to ensure a very one of a kind halwa to remember .. 😀

Ingredients:

Chaana daal ( split yellow peas) 1 cup
Ghee 3/4 th cup + 1/2 cup ( this halwa absorbs ghee and oil so fast , so for yummier and glossier version of halwa, you need enough ghee or oil)
Sugar 3/4th cup ( Adjust according to your taste)
Liquid regular milk 2 cups
2 cardamoms
1 cinnamon stick
1 bay leaf
Dry fruits like raisins and nuts

Procedure:

1. Soak the daal for atleast 7/8 hours to get the best result . Boil the daal with 2 cups of refular full fat milk . Dry up the milk , keeping it little moist . Blend the daal without adding any water or milk .

2. Heat 3/4th cup of ghee in a wide bottomed vessel . Add the cardamom , cinnamon , bay leaf . Add the daal . Fry the daal on medium low flame . Keep Stirring . After a while you will see , the ghee is completely absorbed by the daal . Keep frying the daal. adding ghee little by little . Keep cooking the daal atleast for 20- 30 minutes and time to time ,add ghee little by little. Stir continuously .

3. Add the sugar and keep stirring . You will find after a little while the color is changed and the halwa is coming off from the vessel . add the dry fruits into it .

4. Transfer immediately on a greased plate . Take out the garam masalas from it . Garnish with dry fruits and if you want to cut it like barfis, let it set for hours and then cut in the shape of barfi . You may keep it in the refrigerator to set.

Notes:

1. as I said earlier , this halwa needs to be cooked in ghee for a long time , the more you cook it in ghee , before adding sugar, the tastier and flavorful it is .

2. This Halwa need more ghee/ oil than other halwas . So use generously but don’t add all at a time . You have to add gradually .

3. If you don’t want to use ghee solely , then you can mix ghee with oil , or you can cook it in oil only, but add 2 tbl spoon of ghee , just before you are turning off the stove . That would make it taste like halwa cooked in ghee .

1 Comment

Posted in Glossary / Notes

Tagged , , , , , , , , , , , , ,