Quick To Make Halva Recipes For This Diwali

By Anukriti Parsai


The history of halva (or halwa in Hindi) goes back to the 18th century. It is a very popular and fashionable dessert in the Middle East, South East Asia, Europe, North Africa and Central Asia. There are numerous adaptations on the Diwali recipe for halva that are prepared all over the world. We have for you here some awesome halva recipes that you can make this Diwali 2011 and surprise your family and friends.

Bread halva (bread ka halwa)

Ingredients:

Regular processed bread - 8 slices.

Khoya (mawa) - 100 grams

Milk - 1/2 cup

Sugar - 1/2 cup

Cardamom powder - 1 spoon

Ghee (clarified butter) - 1 cup

1/2 cup Dry fruits and raisins for colour

To prepare;

Cut away the thicker sides of the bread and vigorously rub the bread slices between your hands to prepare fine breadcrumbs.

Crumble the khoya and mix well with the breadcrumbs.

Add milk, sugar and cardamom powder and combine extremely well.

The mix will be powdery.
Now spread the ghee on a non stick pan then onto a medium heat.

Add the prepared mixture to the pan and mix very well.

Cook on a low heat, until the oil starts separating from the mix.

Take off burner and colour with dry fruits and raisins.

Server immediately

Lauki ka halwa (Bottle Gourd Halva)

Lauki (Bottle Gourd) is AKA Dhoodhi in Hindi. This flexible green vegetable is a source of many necessary nutriments and is rich in vitamins.

Ingredients:

1 kg of Bottle Gourd (fresh)

300 grams of sugar

200 grams of mawa (khoya)

50 grams (about 2 big spoon) pure ghee (clarified butter)

2 teaspoon of cardamom powder

1/2 cup of grated dry fruits and raisins to garnish

To prepare;

Remove the skin and seeds from bottle gourd and grate it finely (you can use a blender for this).

Warm the ghee in a heavy bottomed pan and add the grated bottle gourd to it.

Keep on stirring continuously otherwise it'd stick to the bottom.

You will notice some of the water starts separating from the bottle gourd. Cook till most of the water vaporizes and the ghee just starts to separate from the bottle gourd. It can then turn very clear in tone.

Now add khoya (mawa) to this and mix really well.

Add the sugar and cardamom powder.

Cook until all of the liquid vaporizes and the blend turns into a thick pudding. Take care so that the mix does not stick to the bottom.

Switch off the heat and garnish with the dry fruits, raisins and some rose petals

You can serve this both cold and hot.

Note:

You may use condensed milk as opposed to original recommendation of khoya and sugar.

You can replace khoya with reduced milk however it will take more time in which to prepare.




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Remove the skin and seeds from bottle gourd and grate it finely (you can use a blender for this).

Warm the ghee in a heavy bottomed pan and add the grated bottle gourd to it.

Keep on stirring continuously otherwise it'd stick to the bottom.

You will notice some of the water starts separating from the bottle gourd. Cook till most of the water vaporizes and the ghee just starts to separate from the bottle gourd. It can then turn very clear in tone.

Now add khoya (mawa) to this and mix really well.

Add the sugar and cardamom powder.

Cook until all of the liquid vaporizes and the blend turns into a thick pudding. Take care so that the mix does not stick to the bottom.

Switch off the heat and garnish with the dry fruits, raisins and some rose petals

You can serve this both cold and hot.

Note:

You may use condensed milk as opposed to original recommendation of khoya and sugar.

You can replace khoya with reduced milk however it will take more time in which to prepare.




About the Author:



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