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
TURMERIC HALWA |
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
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
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 |
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 -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
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/கடலை மாவு அல்வா
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 |
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 |
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
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 |
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
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