Halwa which are made at home which is easy are Badham, Wheat, and Grey Pumpkin .
Hal- baai is a Halwa but it will cume out transparent or Opaque after its done.
Wheat Halwa :- Ingredients ---- Wheat ----One cup (soaked overnight), Sugar ---One and a half cups, Ghee ----3/4 cup, Cardamom Powder ---1/2 tea spoon.Kaju and raisins. Both fried in ghee and kept.
Grind the soaked wheat well with water to a smooth paste more than Dosa consistancy. Filter this in a muslin cloth , Rub the paste in the cloth so that all the liquid will be extracted.
In a thick bottomed Kadai pour the strained liquid with the sugar and on a medium flame keep stirring. till the mixture starts to thicken , now add ghee little by little stirring all the time. when the mixture becomes thick and starts to leave the sides of the kadai add the the Cardamom powder and the fried kaju and raisins mix well and pour on to a WELL greased Tray/ plate .
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Hal-baai 2
Raw Rice -- One Cup ---(Soak for two/3 hours); Fresh Coconut Scrapings --One Cup ; Jaggery ---One and three fourths of a cup; Ghee ---- 1/4 to 1/2 cup ; Kaju drakshe and Cardomom, Ig desired Kesar (Saffron)
Grind the soaked rice and coconut scrapping together to smooth paste, it should be a little more watery than dosa batter, In a thick bottomed Kadai or non stick kadai, melt the jaggery on slow heat and de cant it so to remove any sand or dirt in the Jaggery. Put the jaggery and the ground paste in the kadai and on a slow fire cook it stirring it constantly or it will stick to the bottom and form lumps. When the mixture starts to harden add ghee little by little, when the mixture strats to leave the sides of the kaddai add the fried Kaju, Dhrakshe cordomom and Kesar mix well and pour into a greased tray.
Cut into shapes after its cool.
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Badham Halwa. Ingredients Badham --- one cup, Sugar -- Two cups, Ghee -----one cup ,Cardamom and Saffron --- 1/2 tea spoon, The Saffron has to be soaked is hot milk or water and mashed well before adding to any dish.
Soak the Badham in very hot water for an hour. Peel and grind to a smooth paste. In thich Bottomed Kadai pour thr the badham Paste and the sugar and keep stirring till the raw smell disappears,now start to add ghee little by little till all the ghee is over. when the thickened paste starts to leave the sides add the cardamom and safron and mix well and remove from fire, stir for while more and pour into a dish.
Grey Pumpkin Halwa. is also called Kasi Halwa.
The Pumpinn selected for Halwa should me mature (NIBBAR) , or there will be more water content . than pulp.
Grate the pumpkin and squeeze out the water and measure it. One cup of pumpkin pulp --- one and a half cup of sugar. Ghee --half cup,1/2 tsp cardamon powder. Kaju and raisins for garnishing. Fry the kaju and raisins in ghee and keep aside.
In a thick bottomed kadai put in the grated pumpkin and sugar, mix well and keep on the fire and keep stirring till the sugar melts, on medium heat, and the mixture starts to thicken. At this stage start to add the ghee little by little. and keep stirring and when the mixture leaves the side and the ghee starts to separate add the cardamon powder and the fried kaju and raisins mix well and remove from fire and transfer the halwa into a serving dish.
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Hal- baai is a Halwa but it will cume out transparent or Opaque after its done.
Wheat Halwa :- Ingredients ---- Wheat ----One cup (soaked overnight), Sugar ---One and a half cups, Ghee ----3/4 cup, Cardamom Powder ---1/2 tea spoon.Kaju and raisins. Both fried in ghee and kept.
Grind the soaked wheat well with water to a smooth paste more than Dosa consistancy. Filter this in a muslin cloth , Rub the paste in the cloth so that all the liquid will be extracted.
In a thick bottomed Kadai pour the strained liquid with the sugar and on a medium flame keep stirring. till the mixture starts to thicken , now add ghee little by little stirring all the time. when the mixture becomes thick and starts to leave the sides of the kadai add the the Cardamom powder and the fried kaju and raisins mix well and pour on to a WELL greased Tray/ plate .
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Hal-baai 2
Raw Rice -- One Cup ---(Soak for two/3 hours); Fresh Coconut Scrapings --One Cup ; Jaggery ---One and three fourths of a cup; Ghee ---- 1/4 to 1/2 cup ; Kaju drakshe and Cardomom, Ig desired Kesar (Saffron)
Grind the soaked rice and coconut scrapping together to smooth paste, it should be a little more watery than dosa batter, In a thick bottomed Kadai or non stick kadai, melt the jaggery on slow heat and de cant it so to remove any sand or dirt in the Jaggery. Put the jaggery and the ground paste in the kadai and on a slow fire cook it stirring it constantly or it will stick to the bottom and form lumps. When the mixture starts to harden add ghee little by little, when the mixture strats to leave the sides of the kaddai add the fried Kaju, Dhrakshe cordomom and Kesar mix well and pour into a greased tray.
Cut into shapes after its cool.
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Badham Halwa. Ingredients Badham --- one cup, Sugar -- Two cups, Ghee -----one cup ,Cardamom and Saffron --- 1/2 tea spoon, The Saffron has to be soaked is hot milk or water and mashed well before adding to any dish.
Soak the Badham in very hot water for an hour. Peel and grind to a smooth paste. In thich Bottomed Kadai pour thr the badham Paste and the sugar and keep stirring till the raw smell disappears,now start to add ghee little by little till all the ghee is over. when the thickened paste starts to leave the sides add the cardamom and safron and mix well and remove from fire, stir for while more and pour into a dish.
Grey Pumpkin Halwa. is also called Kasi Halwa.
The Pumpinn selected for Halwa should me mature (NIBBAR) , or there will be more water content . than pulp.
Grate the pumpkin and squeeze out the water and measure it. One cup of pumpkin pulp --- one and a half cup of sugar. Ghee --half cup,1/2 tsp cardamon powder. Kaju and raisins for garnishing. Fry the kaju and raisins in ghee and keep aside.
In a thick bottomed kadai put in the grated pumpkin and sugar, mix well and keep on the fire and keep stirring till the sugar melts, on medium heat, and the mixture starts to thicken. At this stage start to add the ghee little by little. and keep stirring and when the mixture leaves the side and the ghee starts to separate add the cardamon powder and the fried kaju and raisins mix well and remove from fire and transfer the halwa into a serving dish.
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