Beetroot Halwa

Beetroot Halwa

Ingredients :

1. Beetroot - 2 Cups (Grated)

2. Sugar - 1 Cup or adjust to your taste.

3. Milk - 2 Cups (Boiled)

4. Ghee - 1/2 tbs + 1/2 tbs (Totally 1 tbs)

5. Nuts - For Garnishing.

 

Procedure :

1. Add grated beetroot to a dry non-stick pan. Stir continously on the medium flame for atleast 5 minutes or till the beetroot becomes dry and soft.

2. Now, add 1/2 tbs of ghee and mix well, so that the ghee coats the beetroot well.

3. Add sugar and milk now. Mix and allow the contents to cook well in medium flame with occasional stirring.

4. The contents will take atleast 20 to 30 minutes to get cooked and thicken.

5. Finally, add the remaining 1/2 tbs of ghee. Mix well.

6. Garnish with nuts and serve warm.

Note :

1. You can add cardamom powder.

2. You can serve warm beetroot halwa over a scoop of vanilla ice cream.

 

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Atte Ka Seera(Wheat Halwa)

 Atte Ka Seera(Wheat Halwa)

Ingredients:

Wheat Flour - 2 Tbsp

Ghee - 2 1/2 Tbsp

Sugar Or Molasses (Jaggery) - 3/4 To 1 Cup

Elaichi Powder - 1/3 Tsp

Chopped Pista And Almonds - To Taste Directions... Add flour in the pan and roast on low flame, stir continuously. Side by side add sugar in 2-½ cups of water and bring to boil. When the atta become golden brown in color, then add the boiling sweet water. Stir continuously till excess water evaporates and the ghee separates from the mixture. Garnish with chopped nuts.   Serves: 2 People. Preparation Time: 20 Min .

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Dal Ka Seera

 Dal ka Seera

 Ingredients

500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Method
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

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Chickoo(Sapota) Halwa

Chickoo(Sapota) Halwa

 Ingredients:

6 chickoos
1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.

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Doodhi Halwa (Sorakaya halwa)

Doodhi Halwa (Sorakaya halwa)

 

Ingredients:

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the
ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

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Carrot Halwa (Gaajar ki Halwai)

Carrot Halwa (Gaajar ki Halwai)

Ingredients:

• Carrots – 150gms (2)—Pink Variety
• Milk – 500gms
• Sugar – 50gms (3Tbsps)
• Ghee – 20gms (1Tbsp)
• Cardamoms – 5
• Cashew Nut Pieces – 10
• Raisins – 7 

  

Preparations:

Wash carrots. Using a food processor using grater blade or using a box grater with medium holed grater, grate the carrots.

Crush the cardamoms and remove the skins. Using a mortar and pestle, powder the cardamom seeds. Take the cardamom powder into a plate and cover it to retain the aroma. 

Method:

Heat a heavy bottomed pan and add milk. Cook milk on high flame till it reaches a boil. When milk starts boiling reduce flame to medium and cook stirring. While the milk is reducing, cook the carrots.

Take grated carrots into a microwave safe bowl and place this bowl in microwave oven. Cover the bowl partially and cook on high power for 1 1/2minutes. Allow one minute standing time before removing the bowl from microwave oven.

Heat a pan and add ghee. When ghee is melted add the cashew nut pieces and fry stirring on low flame till they turn to golden color. Remove them from ghee and fry raisins in the remaining ghee. Fry raisins till they swell up. Remove the raisins from ghee and add the cooked grated carrots and fry till dry. When the milk is reduced and the consistency is thick, add the fried carrots and mix well. Cook stirring on medium flame till moisture evaporates. In between, scrape the sides of the pan to remove the thickened milk adhering to the pan. When the halwa is thick add sugar and mix well. When sugar is melted the consistency of the halwa becomes thin. So cook stirring, till the halwa is thick. When the halwa is cooked to desired consistency, switch off the flame and add cardamom powder, fried cashew nut pieces and fried raisins keeping aside few nuts and few raisins for garnishing. Mix well and serve garnished with the remaining nuts and raisins.

Note:

Use the pink variety carrots which are sweeter and tastier to make this halwa.

Cooking carrots in a microwave oven ensures carrots are cooked fully without becoming mushy.

Carrot halwa is made in different ways. In one method milk is not used—the halwa prepared this way,

1. Stays at room temperature for few days

2. Gives a rich pink color to the halwa which will be tempting

In another method, condensed milk is used to give a smooth texture to the halwa and also cooking time will be saved.

Keep stirring the milk while cooking to give smooth texture to the halwa.

Observe that, once sugar is added, the consistency of the halwa becomes thin and the color of the dish enriches.

If one wants to serve the halwa cold, increase the quantity of syugar a bit—as on cooling the sweet in the halwa reduces.

Usually we find the pink carrots which are also known as DELHI CARROTS during winter season. Prepare this sweet dish and enjoy the flavor of the pink carrots in season.

Enjoy !!!!!!!!!!!!!!

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