Moong Dal Halwa
Servings 3 - 4
INGREDIENTS
Water - 220 millilitres
Sugar - 230 grams
Cardamom - 2/3 teaspoon
Warm milk - 2tablespoons
Saffron - 1/8 teaspoon
Split mung beans - 200 grams
Ghee - 1 tablespoon
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Ghee - 100 grams
Milk - 220 millilitres
PREPARATION
1. Boil 220 milliliters water in a pan , add 230 grams sugar, 2/3 teaspoon cardamom and then sugar syrup will start to boil.
2. In a mixing bowl, add 2 tablespoons warm milk, 1/8 teaspoon saffron and mix well.
3. Wash 200 grams split mung beans and strain the water.
4. Heat a pan, add washed split mung beans and dry roast the dal on low heat till it become golden brown.
5. Transfer it to a blender and blend it until smooth and fine powder.
6. Heat 1 tablespoon ghee in a pan, add 2 tablespoons almonds, 2 tablespoons cashews and roast on low heat.
7. Heat 100 grams ghee on a heavy skillet, add roasted dal powder and stir well.
8. Add 220 milliliters milk and stir continuously on low heat.
9. Add saffron milk and mix well.
10. When the dal absorbs the milk entirely, add sugar syrup and mix it.
11. Add roasted dry fruits and mix.
12. Let it boil, Cook it on low to medium heat for 3 - 5 minutes.
13. Garnish with crushed almonds.
14. Serve.
Suji Ka Halwa
Servings - 4 - 5
INGREDIENTS
Ghee - 180 milliliters
Semolina - 150 grams
Wheat flour - 40 grams
Sugar - 200 grams
Water - 550 milliliters
Almonds - 2 tablespoons
Pistachios - 2 tablespoons
Cashews - 2 tablespoons
Raisins - 2 tablespoons
Cardamom powder - 1 teaspoon
PREPARATION
1. Heat 180 milliliters ghee in a heavy skillet, add 150 grams semolina, 40 grams wheat flour and stir, keep on stirring the semolina for 7 - 8 minutes till the grains change their color.
2. Add 200 grams sugar, 550 milliliters water and mix well.
3. Keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the skillet.
4. Now, add 2 tablespoons almonds, 2 tablespoons pistachios, 2 tablespoons cashews, 2 tablespoons raisins, 1 teaspoon cardamom powder and mix it well.
5. Cook for 3 - 5 minutes.
6. Serve hot.
Gajar Ka Halwa
Servings - 4 - 5
INGREDIENTS
Carrot - 1 kilogram
Ghee - 100 milliliters
Sugar - 250 grams
Khoa - 300 grams
Black Cardamom - 1/2 teaspoon
Raisin - 15 grams
Almonds - 50 grams
Cashews - 50 grams
PREPARATION
1. Grate 1 kilogram carrots, transfer them into a bowl.
2. Heat 100 milliliters of ghee in a skillet and add the grated carrots in it.
3. Cook for 15 - 20 minutes over low heat.
4. Add 250 grams sugar and stir until the sugar is dissolved.
5. Add 300 grams khoa and stir well.
6. Add 1/2 teaspoon black cardamom, 15 grams raisin, 50 grams almonds, 50 grams cashews and mix well. Cook for 5 - 7 minutes.
7. Garnish with cashews and almonds.
8. Serve hot.
Atte Ka Halwa
Servings - 5 - 7
INGREDIENTS
Ghee - 280 grams
Wheat flour - 200 grams
Sugar - 330 grams
Cardamom powder - 1 teaspoon
Hot water - 1 litre
Almonds - for garnishing
PREPARATION
1. Heat 280 grams ghee in a heavy skillet, add 200 grams wheat flour and start roasting it.
2. Fry till the flour changes it colour and you get the aroma of roasted wheat flour.
3. Now, add 330 grams sugar and stir well until the sugar is dissolved.
4. Add 1 teaspoon cardamom powder and mix well.
5. Add 1 litre hot water and stirring continuously, till thick.
6. Garnish with almonds.
7. Serve hot.
