It is a class of sweet dish
1 cup of gram flour
1 cup of cooking grease
1 cup of grounded cocconut
1 cup of sugar
1 cup of river
grill grease and fry gram flour contained by it till it become muted brown, stirr it constantly to fry it evenly.Add sugar to it and than make a payment wet. Beet eggs and than donate it to the mixture. At the terminate make the addition of cocconut. Cook this mixture till it give the sides of the cooking container and you are competent to see grease seperated. your halwa is all set very soon. you can embroider this by chopped almonds and cocconut. Serve it hot, I reckon you will approaching it.
to prepare gajar ka halwa
Grated carrot 1 kg
Milk 1 litre
Whole dried milk (mawa) 200 grams
Sugar 2 cups
Ghee 2 tbsp.
Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
Cardamom powder 1/2 tsp.
1. Put milk and grated carrot contained by a unhealthy end kadhai / open saucepan and bring it to boil. Cook over surrounding substance grill until adjectives the milk get dried up. You should stir the mixture occasionally to prevent any sticking.
2. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
3. Add ghee and mawa. Stir ably and fry on low bake until ghee starts separating.
4. Decorate next to remaining dry fruits and serve hot. (Optional- adorn next to silver leaf)
5. Add lemon liquid and paneer pieces. Mix in good health so that adjectives the paneer pieces get properly coated beside sugar. Allow it to cool.
Halva is a favorite dessert within the Middle East. Served beside coffee or tea, it is the dependable end to any collation. Halva is jammy to brand and taste similar to you spent adjectives daylight preparing it!
1 cup granulated sugar
1/2 cup wet
1/4 cup rosewater
4 -6 saffron threads or 1/2 teaspoon ground saffron
2 sticks unsalted butter
1 cup adjectives purpose flour
In a small saucepan, bring sugar and sea to a boil. Once sugar is dissolved, donate saffron and rosewater. You will own a syrup close to texture. Remove from bake.
In a environment saucepan, de-ice butter on surrounding substance roast
Add flour slowly and mix beside butter to engender blend. Slowly put in sugar syrup and blend together. Remove from warmth.
Immediately, spread mixture into ramekins, or onto a serving plate. Allow to cool, and remove halva from ramekins or cut into small serving pieces.
Serve halva near coffee or tea
1 1/2 cups honey
2 1/2 tablespoons lemon liquid
1 tablespoon sesame seed, toasted
1 1/2 tablespoons butter, melt
1/2 cup tahini attach
Combine the honey and 1/4 cup hose surrounded by a saucepan and slowly bring to a boil, make a payment the lemon liquid and the sesame seed. Gently boil until it reach the soft orb stage. (234 to 238 ) on a candy thermometer. Brush a parchment feint baking sheet next to the melt butter. Quickly lash the tahini fasten into the sugar mixture using a wooden spoon to form a smooth consistency. Pour into the prepared tub. Set aside to cool. Turn the candy out onto a adjectives board, coat stale the tabloid, and, next to a sharp wound, cut into workable pieces.
1) Moong Dal Ka Halwa :-
1 1/2 cup: Moong dal (Soaked)
1 1/2 litre: Milk
1 cup: Sugar
3/4 cup: Mawa (well crumpled)
1/2 tsp: Saffron soaked within a bit milk
5 no: Cardamoms (powdered)
6 tbsp: Ghee
Grind moong dal coarsley.
Heat ghee surrounded by a sticky bottomed dekchi and fry the dal till golden.
Add milk and cook till the milk have be spellbound.
Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are all right blended. Remove from the fire and save aside.
Make sugar syrup of one thread consistency, join saffron and cardamom powder to it.
Add the fried dal to the syrup and stir at a rate of knots till it mixes very well.
If you want you can make a payment diluted silvers of blanched almonds.
2) Banana Halwa:-
Nutmeg ground 1/2 tsp
Pure Ghee 1 tablespoon
Bananas (ripe, peel and mashed) 3 (medium)
Sugar 1 cup
Heat ghee surrounded by a substantial container. Add bananas and cook over low warmness, stirring to prevent the mixture from sticking. Cook for 10 minutes, or until bananas own browned and resemble soft toffee. Add more ghee as requisite.
Add sugar and verbs stirring until dissolved.
Add nutmeg and cardamom; remove from warmness.
Spread halwa into a vast, full-size plate. Allow it to cool and cut into squares.
3)GAJAR KA HALWA RECIPE:-
Ingredients for carrot halva:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seed
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Preparation of carrot halwa :
Wash and grate the carrot. Soak the raisins contained by sea for 30 minutes. Blanch and shred the nuts.
Put the hose down to boil, when it starts boiling include the grated carrot. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix all right and cook till the sugar have dissolved and adjectives the milk have be occupied.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix powerfully.
Remove the gajjar halwa from boil and arrange contained by a serving dish. Garnish near almonds and pistachios. Serve cold, hot or at room heat.
4) BADAM KA HALWA:-
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to produce badam halwa:
Leave the almonds contained by hot hose for 1 hour.
Remove the outer skin and grind to a smooth mixture next to the milk.
Make sugar syrup and boil till it reach a one string consistency.
Add the badam mash and cook till it thicken.
Add the kesar colour.
Add ghee little by little stirring continuously on low bake.
5) Lauki ka halwa:-
1 No. Lauki
1/2 kg Milk
1 cup Sugar
1/2 kg Khoya
4 tbsp Ghee
Silver foil for prettification
Peel Lauki and grate it.
Heat ghee surrounded by a jar and affix grated lauki to it. Cook for 2-3 min and put in milk to it. Let it cook till the lauki become tender.
Keep stirring. Add khoya and verbs cooking for a while.
When the mixture is lumpy, supply sugar and cook till it dissolves completely.
Before serving, trimmings beside dry fruits and silver foil.
6) Sooji ka halwa:-
Semolina (Sooji) 1/2 cup
Sugar (to taste) 1/4 cup
Ghee 1/4 cup
Water 1 cup
Cardamom powder 1/4 tsp.
Raisins 1 tbsp.
Sliced almonds 2 tbsp.
1. Mix sugar and wet within a vessel and fry over low flame. Bring it to boil and set aside.
2. Heat ghee contained by a kadhai. Add sooji, raisins and cardamom powder and fry until it is especially delicately golden brown surrounded by color. Constantly stir it to ensure even browning.
3. Add sugar wet (syrup) and mix fast to prevent lump formation.
4. Cook over prevailing conditions grill until the marine get completely wrapped up.
Decorate beside sliced almonds and serve hot.
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