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.
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.
About the Author:
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.
About the Author:
About the author: Anukriti Parsai is a contributin
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:
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:
About the author: Anukriti Parsai is a contributing member of the Diwali 2011 Network which supplies event news, media, articles and Blogs for the community who celebrate Deepavali annually. Anukriti loves all sides of the Diwali party and is looking forward to the preparations as well as the event each year.Find more Diwali Recipes as well as some of the strangest and funniest video's we will find on the Internet...oh and you might find a couple of fascinating Blog entries.
yummy halwa!!1
ReplyDeleteLove these Halwa recipes
ReplyDeleteDont forget to come again and to my other blogs BLOGGERspherepedia
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