HALWA

TURMERIC HALWA

TURMERIC HALWA

        FRESH TURMERIC  -PEEL THE SKIN - BLEND AS PASTE(1/2 cup) -A
           HEAT A KADAI WITH GHEE , ONCE ITS HEAT ADD WHEAT FLOUR (1cup) ( , ROAST  UNTIL WHEAT SMELL COMES -B
       AGAIN HEAT THE SAME KADAI WITH MORE GHEE , ADD A AND SAUTE WILL UNTIL RAW SMELL  GOES AND GHEE GETS SEPARATED 
     IN THAT STAGE ADD B WITH THAT , MIX WELL AND BOILED MILK (1cup milk without hot ) , MIX WELL
    ONCE IT MIXS ADD POWDER JAGGERY (1cup) AND MORE GHEE
       NICELY MIX EVERYTHING UNTIL IT COMES TO HALWA CONSITANCY 

PUMPKIN (green) HALWA
             

 REMOVE THE SKIN AND GRATE, THEN GIVE BOIL FOR 2 MINUTES, TRANSFER TO A THICK TOWEL -SQUEEZE THE WATER IN IT - A (I:1 SUGAR RATION) 
             HEAR A PAN WITH LITTLE GHEE -ROASTED  CASHEWS AND CARDAMON , THEN ADD A WITH IT MIX FOR FEW MINUTES IN LOW FLAMES - THE EXCESS WATER GETS EVAPORATE S - IN THAT TIME ADD SUGAR AND MIX UNTIL SUGAR DISSOLVES COMPLETELY -THEN ADD GHEE AND MIX UNTIL IT COMES TO HALWA FORM

PEANUT HALWA           

  ROAST PEANUT WITH FEW CASHEW AND BADAM -A -PEEL PEANUT SKIN (JUST MASH IN EMPTY HAND AND KEEP UNDER AIR ) PEANUT SKIN WILL FLY -B

          IN BOILED MILK ADD A AND MIX FINELY WITHOUT ANY LUMPS , THEN ALLOW TO BOIL IN A KADAI 

         ONCE IT BECOMES THICK , ADD NEEDED POWDERED JAGGERY AND MIX WITH GHEE

      WHEN IT GETS HALWA CONSTIANCY , OFF THE STOVE

    

GRAM FLOUR HALWA

GRAM FLOUR HALWA

                 
HEAT GRAM FLOUR (1cup) IN EMPTY KADAI -A

      Make palm jaggeey / jaggery syrub  -filter it -B

        Make ghee+oil (1cup) , heat and keep aside -c

        Now add B IN A BIG KADAI AND ALLOW TO GET THICK , WHEN IT COMES TO 1 STING CONSTANCY , 

    ADD A WITH IT , MIX WELL AND ADD C LITTLE BY LITTLE

      ONCE IT GET HALWA CONSTIANCY , OFF THE STOVE AND CHANGE TO GHEE GREASED PLATE

URAD HALWA

urad halwa

            Dry roast urad dal (100g) in empty hot pan , when it comes golden colour add raw rice (1s) , and roast for a few minute --- then blend nicely after heat reduces --A

    Prepare jaggery syrub (equal measurement of A) once it comes to boiling add A with it 

      Mix well with needed ghee until it comes to halwa consitancy

  

   



KARUPATTI HALWA

karupati halwa

          RICE FLOUR (1 cup ) MIX WITH COCONUT MILK (3cup)  -A

      KARUPATI -1 CUP -POWER AND ADD WATER (1/2 ) -ONCE POWER DISSOLVES IN WATER  , FILTER TO EXTRACT AND SOIL  -B

    HEAT KADAI AND ADD B WITH IT , ONCE IT STARTS BOILING ADD A WITH IT 

    MIX WELL WITH GHEE , ONCE IT REACH HALWA CONSITANCY OFF THE STOVE 

      

WHEAT HALWA

wheat halwa

        1 CUP -WHEAT FLOUR 

        2 CUP -SUGAR

        1 1/2  CUP -GHEE

         2 CUP -- HOT WATER

         CASHEW NUT ,  FOOD COLOUR --OPTIONAL

      HEAT GHEE IN A BIG KADAI , ROAST CASHEW NUTS , WHEN IT COMES TO GOLDEN BROWN ADD WHEAT FLOUR AND MIX UNTIL RAW SMELL GOES  , WHEN IT COMES TO THICK ADD HOT WATER ( DONT ADD COLD WATER -IT TAKES MORE TIME ) AND MIX IT WELL 

      ONCE WHEAT BOILS AND SUGAR WITH IT AND MIX EVERYTHING TOGETHER

      IF NEEDED ADD SOME MORE GHEE 

GRAM FLOUR HALWA/கடலை மாவு அல்வா

GRAM FLOUR HALWA

           GRAM FLOUR (1CUP ) , HEAT IT ONCE UNTIL RAW SMELL GOES -A

  PALM JAGGERY (1cup) , JAGGERY (1cup) -MASH IT AS POWDER , THEN DISSOLVE IN WATER -FILTER IT WITHOUT SOIL IN IT -B

 GHEE(1/2 cup )  + OIL (1/2 cup) + VANASPATI (1cup) -MIX BOTH AS 2cup --C

    HEAT B IN A KADAI , ONCE IT STARTS BOILING ADD A IN IT AND MIX , THEN ADD C WITH IT ( AS LITTLE BY LITTLE ) 

    HEAT C AND KEEP IT ASIDE AND USE

    WHEN IT COMES TO HALWA CONSISTANCY , OFF THE STOVE AND TRANSFER TO GHEE GREESED PLATE

    

  APPLE HALWA

apple halwa

                GRATED APPLE -(1 cup) 
                         BOIL MILK (50ml) , WHILE MILK BOILING ADD GRATED APPLE -  ALLOW APPLE TO BOIL
               THEN ADD SUGAR (needed) , CARDAMON POWDER (1 pinch)  , RED FOOD COLOUR (little )
         THEN ADD GHEE -MIX EVERYTHING BY ADDING GHEE UNTIL IT GETS HALWA CONSITANCY 





MOONG DAL HALWA/ASHOKA HALWA 

ASHOKA HALWA 

       
        Boil roasted moong dal ( 100 g ) and mash it ---A

      Heat empty  kadai and fry wheat flour ( 2s) , once raw smell goes add little ghee  , mix then add A , mix together with ghee , then add sugar ( 150 g ) with it , then add cardoman powder , red food colour mix everything with more and more ghee until it comes to halwa consantancy , at last add fried cashew nut 

   

RICE HALWA

RICE HALWA

                 RAW RICE (50g) -SOAK FOR 2 HOURS -GRIND WITH GRATED COCONUT (3s) + SALT (1pinch)--BLEND NICELY -A

             MAKE JAGGERY SYRUP (30g) --WHEN JAGGERY COMPLETELY DISSOLVES AND STARTS BOILING ADD A AND MIX WELL 

      ADD CARDAMON AND DRY GINGER POWDER , FRIED CASHEW NUT 

       ADD GHEE LITTLE BY LITTLE AND MIX IT

 WHEN EVERYTHING COMES TOGETHER OFF THE STOVE

CASHEW NUTS HALWA

cashew nut halwa

              BLEND CASHEWNUTS AS  SOFT POWDER (1 cup) -A

      MAKE SUGAR(1/4 cup)  SYRUB FOR 1 STING CONSITANCY -B

      IN B ADD A WITH LITTLE GHEE AND MIX IT

    ONCE IT REACH HALWA CONSITANCY THEN TASTE IT 

      

CARROT HALWA

CARROT HALWA

                IN BOILING MILK (100 ml ) ADD  GRATED CARROT (2)  , WHEN CARROT BOILS 
          ADD SUGAR (7s)  , FRIED CASHEW NUT AND BADAM , ADD GHEE (25g)  -STIR WELL UNTIL ITS STICKS EACH OTHER  OR GHEE COME OUT

MILK HALWA

MILK HALWA

  

     MAKE MILK TO BOIL , WHEN IT REDUCES TO HALF THE LEVEL 

        ADD SUGAR , CASHEW AND BADAM ----       MIX UNTIL IT REACH HALWA CONISTANCY