09.21.11

Badam Ka Halwa Recipe

Ingredients

1 Cup Almonds
1 Pinch Saffron
2-1/2 Cups Sugar
2 Cups Ghee
3 Cup Water

How to make Badam Ka Halwa

  • Soak almonds in a bowl with boiling water.
  • Remove the skin of almonds and make fine paste by grinding them in a grinder.
  • Boil sugar with one cup of water in a pan, till it turns into syrup.
  • Add almond paste to the boiling syrup and mix it well.
  • Dilute saffron in a little water and add to the syrup.
  • Instantly mix one-cup ghee.
  • As the above mixture turns paste-like, pour the remaining ghee gradually.
  • A batter like mixture will be formed after sometime. Now remove it from the flame.
  • Badam Halwa is ready to serve.

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09.21.11

Gajjar Ka Halwa Recipe

Ingredients

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
2 tablespoons Pistachios
3/4 cup Water
2 tablespoons Almonds
3 tablespoons Ghee
450 grams Sugar
2 tablespoons Raisins

How to make Gajjar Ka Halwa

  • Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
  • Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
  • Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
  • Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
  • Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

08.26.11

Kasi Halwa Recipe

Ingredients:
2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)
How to make kasi halwa:
  • Peel, deseed and cut the pumpkin into very small cubes.
  • Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
  • Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.
  • Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.
  • Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
  • Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.
  • Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.