TIRUNELVELI HALWA /WHEAT HALWA

thirunelveli halwa

whole wheat 500g
sugar 1 1/2kg
ghee 500ml
cashew 100g
kesari powder a little
cardamom 4

soak wheat the previous day.
on the next day,grind and extract the milk
heat this wheat milk in a kadai and add sugar.
stir well.
when both are mixed well and thickens add color powder
then add ghee little by little
add cashews and cardamom after roasting in ghee.
when it is in halwa consistency remove from fire.

SOHAN HALWA (BENGALI)

paalgova 100g
sugar 3/4cup
ghee 1/2cup
pistha,badham,acroot(skinned and cleaned)
cucumber seeds
jaadhi pathiri powder 1/4 tsp

melt ghee in a heavy bottomed vessel.
sprinkle the palgova in it.
keep fire in sim and stir well.
when it mixes well add sugar and jaadhipathiri powder
mix well.
when the mixture is in halwa consistency
remove from fire and pour onto a greased plate evenly
sprinkle the nuts and cucumber seeds.

CASHEW COCONUT HALWA

1/2 coconut
kadala maavu 1/2 cup
ghee 6tbsp
sugar 3cup
cashew nut pcs 1cup

roast the flour in ghee.
grate and grind coconut nicely
make sugar syrup with sugar + water
when it begins to crystallize add the roasted flour,
cashew and coconut and mix well/
add ghee now and then little by little.
when it gains halwa consistency,remove from fire
pour onto a greased plate and garnish and serve.

CARROT HALWA

METHOD 1:

1l milk
2carrots(peeled,grated)
1/2cup sugar
1/4tsp cardamom powder
8-10raisins
8-10rose petals
8-10pista(unsalted,skinned,slivered thinly)

put carrot in boiling water,cover pan.
keep aside for five minutes
drain and pour cold water over it
squeeze out all the water and keep aside
boil milk in a large pan and simmer for 15mins
stir continuously.
add sugar and bring back to boil.
add carrot and simmer for a few minutes
garnish in serving bowl with raisins,pistas,rose petals
serve hot or chilled as desired
do not reheat or it may curdle

METHOD 2:

carrot halwa

1/2kg carrot
100g sugar
1/2l milk
50g khoya

cut and peel the carrots and grate them
saute them in desi ghee
now add milk, khoya and sugar.
cook till the milk is completely absorbed in it
garnish with assorted nuts

BANANA HALWA

banana halwa

banana pcs 1 cup
flour 1cup
sugar 1cup
milk 1cup
ghee 1cup
color pwder a pinch

heat ghee in a kadai and add the banana pcs
when it is well fried add the flour and roast till the raw smell goes off
then add the sugar and cook till it melts and solidifies and then add milk and a pinch of color
when it all mixes well and gains halwa consistency remove from fire and sprinkle cardamom powder and spread on a greased plate and cut into pcs
sprinkle almond and cashew pcs

BADHAM(ALMOND) HALWA

badham halwa

badham 200g
sugar 400g
ghee 400g
saffron 1g
cardamom 5rg
lemon yellow powder 1 pinch

boil a little water and add add badham.
then peel off the skin
rinse the nuts well and then coarsely grind it
with 100ml water
put this paste in kadai with sugar and mix well.
then remove from fire and add ghee and stir further.
when it becomes non sticky add the colour powder.
mix well

APPLE HALWA

200g apple
200g wheat flour
100ml ghee
cardamom powder a little
400g sugar
200ml milk
cashews and kesari powder as needed

boil grated apple in milk.
when its well cooked mash with hands.
to this add wheat flour and dissolve it.
add kesari powder and some sugar.
when it begins to thicken add ghee little by little.
when it gains halwa consistency garnish with
cashews and cardamom powder.