- Quality wheat — 200 gm.
-
Sugar — 300gm.
-
Ghee — 200gm.
-
Cardamom powder — 1 tsp
- Cashewnut pieces — 1 tbsp
Method:
- Wash and soak the wheat for four to five hours.
- Grind the wheat well in a grmixer by adding water frequently.
- The soaked water need not be wasted and used for this purpose.
- Now squeeze the milk from the ground wheat (as you do for coconut).
- You will find initially the wheat milk will be thick and becomes thinner for the second time.
- Use a sieve to filter out the clean milk and store in a vessel for 10 minutes.
- Now you will notice that the watery portion of the milk is on top.
- Take out the thin milk and pour the thick one in a heavy-bottomed pan and boil.
- Once it thickens add sugar and keep mixing for 15 minutes.
- Sugar melts and again the whole mixture thickens.
- Now add in the ghee little by little and keep mixing again for 10 minutes.
- Once the halwa starts leaving the sides of the pan.
- Then ready to eat.
Ingredients:
- Rice-1/2 kg
- Coconuts-2
- Ghee-50 gms
- Cashews-100 gms
- Cardamoms-5
- Sugar-1/2 kg
Method:
- Soak the rice well and then grind it.
- Take out the coconut milk from coconut and keep aside.
- After taking out the coconut milk, grind the coconut scraped with the grinded rice.
- After grinding it smooth , add the grinded mixture in the kadai and keep on stirring.
- Keep on stirring till it comes out easily without sticking to the kadai.
- Then add the coconut milk and continue stirring.
- Then add the sugar and add the ghee little by little. And again continue stirring.
- Then take it out from fire till it reaches halwa consistency [ without sticking to the kadai].
- Grease the plate with ghee and add the above mixture. Decorate cashewnuts.
Ingredients:
- Badam paste - 1 cup
- Sugar - 3 cups
- Water - 2. 1/2 cups
- Ghee - 2 cups
- Milk - 1/2 cup
- Badam Flavour - 2 tsp
- Saffron - Few Strands
- Orange food color - Few drops
- Chironji Nuts - 2tbsp
Method:
- Soak badam nuts in 2 cups of hot water for one hour and remove the skin. Now grind the nuts using half cup milk to form a coarse paste.
- Melt the sugar using half cup water in a thick bottomed saucepan.
- Now add the badam paste to the sugar mixture and stir continuously on a low flame till the mixture thickens.
- Keep adding ghee to the mixture while stirring to avoid the mixture from sticking to the pan.
- Now add the food colour and saffron mixed in little milk to the mixture.
- The mixture will turn slightly glossy with a jam like consistency.
- Remove the saucepan from the flame and now add the Badam Flavor to the mixture.
- Then serve hot or cold.
Ingredients:
- Papaya fruit - 2 cup
- Sugar - 1 cup
- Milk - 3/4 cup
- Cashewnut - 8
- Cardamom - 2
- Saffron - a pinch
Method:
- Scrap papaya using a scraper.
- Heat 1 tbl. sp. pf ghee and fry papaya scrapings.
- Turn well and fry for 5 minutes.
- Add ghee if necessary.
- Now add 3/4 cup of milk and 1/4 cup of water.
- Cook well.
- When the scrapings get cooked, add sugar, ghee, cardamom powder, saffron and kesari powder.
- When the mixture leaves the sides, fry the cashewnuts in ghee and add.
- Remove from the fire.
- Then ready to eat hot
Ingredients:
- Carrots - 4 (small size)
- Milk - 1 cup
- Sugar - 1 cup
- Ghee - 3 tsp
- Cashew nuts for garnishing
- Raisins(Dry grapes/ munthiri) for garnishing
Method:
- Peel the carrots and grate them.
- Soak the grated carrots in the milk and pressure cookr.
- Heat sugar and ghee in a non stick pan.
- Add the pressure cooked carrots and milk.
- Keep the lid closed in between stirrings, as there maybe some splashes, when the milk and ghee boil .
- When the milk condenses and the halwa begins to thicken, remove from flame.
- Garnish with cashews and raisins roasted in ghee.
- Then ready to eat.
Ingredients:
- Ragi -1 cup
- Grated coconut – 1 cup
- Jaggery (veelam) – 1 cup
- Cardamom powder – 1/2 Teaspoon
- Water approximately – 3 cups
- Pure ghee – 5 Teaspoons
- Grated dry fruit – A jhandful
Method:
- Clean and wash ragi and keep aside. Grate coconut, jaggery as well. Peal cardamom and powder it also.
- Mix both ragi, grated coconut and grind it in the mixer to a fine consistency adding water in steps.
- Strain it through a clean muslin cloth and the extract of both ragi and coconut mix is as below.
- Add chopped jaggery and cardamom powder from step 1 to the extract and is as shown in the image below.
- Transfer the above mix to a broad based bowl adding 2 teaspoons of pure ghee and grated dry fruits (Cashews and pista etc.) and heat it on medium-low flame
- Keep stiring with a wooden spatula till it thickens and make sure it doesn’t attach the bottom of the bowl.
- Grease a cup with a little ghee and pour the above mix.
- Then serve hot, & cool.
Ingredients:
- Pineapple juice - 2 cups
- Maize - 2 cups
- Pineapple slice pieces - 2 cups
- Ghee - 2 cups
- Sugar - 2 cups
- Kesari powder - 1 pinch
- Cashews - 8
- Almond - 10
- Elachi -5 pods
- Cherrzy - 5
Method:
- Heat 1 cup of water, add maize, pineapple juice, sugar.
- Stir continously in slim heat.
- When it gets thick add pineapple pieces, ghee little by little and stir continously.
- When it all mixes well a add kesari powder and stir well.
- Take a plate and spread evenly one spoon of ghee on that.
- Spread halwa on that plate.
- Slice cashews,almond,cherry of your choice and powder elachi.
- Decorate all the above on top of halwa and cut into pieces when it is warm.
- Spread halwa on that plate.
