Category Archives: Halwa & Kesari

Instant Atta Halwa | Atte ka Halwa recipe | Easy Atta Halwa recipe | Atta Kesari

Atta Halwa

I wanted to post some easy recipes like Atta Halwa for Diwali but could not make it in time. It is a very easy and simple Halwa. Even if you are a beginner in cooking, you can make this Instant Wheat Halwa effortlessly. You also do not need any special ingredients for this recipe.

With just the basic ingredients, you can make this Halwa in no time. Another version of Wheat Halwa needs a lot of preparation and time. I made this Wheat Halwa on Thursday as Gj wanted to offer this Halwa to the Malibu’s Temple. As I made this halwa for the offering, I did it very carefully. I have tried many burfis and halwa recipes and posted it in my blog earlier, but this one is a super easy one to make. When you find time, try making this Atta Halwa. You will love it!

 

Preparation Time. 2 minutes
Cook Time. 10 minutes
Recipe Category. Sweet
Recipe Cuisine. Indian
Serves. 5

Ingredients

Wheat Flour – 1 cup
Water – 1 and 1/4 cup
Sugar – 2 cups
Saffron Color – 1/4 teaspoon
Cardamom Powder – 1/2 teaspoon
Ghee – 2 cups

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a mixing bowl, add wheat flour and a cup of warm water. Combine well.

2. In a non stick pan, add sugar and 1/4 cup of water, and boil well to form a sugar syrup.

3. Keep boiling until you reach a one string consistency. A thin string is formed when tested between thumb and forefinger (refer third picture).

4. Once you reach an one string consistency, add wheat flour mixture. Stir well. Then add cardamom powder and saffron color.

5. In medium flame, stir well and then add ghee. Make sure there is no lumps. Keep stirring well until the ghee blends with the wheat mixture well.

6. Once the wheat mixture start leaving the sides of the pan and the ghee starts oozing out, switch off the flame.

Now, Atta Halwa is ready! Serve hot.

Other Burfi and Halwa Recipes are:
Kaju Katli/Cashew Burfi, Maida Burfi, Badam Halwa, Carrot Halwa/Gajar Ka Halwa, Fruit Kesari 

Notes.

  • If you want you could add a pinch of salt to enhance the sweetness of the halwa.
  • You could also add nuts like almonds and cashew nuts.

Badam Halwa |Almond Halwa| Badam ka Halwa Recipe

Badam Halwa

Drool-worthy Halwa!

Badam Halwa is my all-time favorite halwa. My friends usually make Badam Halwa for Diwali. I did not have the chance to taste it. Somehow, I had the thought that the preparation of this halwa would be a cumbersome job.

Just two years back, when we went to dine in Hotel Saravana Bhavan, I happened to taste this Halwa. Instantly, I fell in love with it. For one week, I felt the halwa taste in my tongue. Then, I decided to try it out at home. Last Krishna Jayanthi, I went through a lot of websites and came out with the below Badam Halwa recipe. My husband loved it. I also made the same for my friends, and they also loved it. Do try it out and I am sure you will also like it!

Preparation Time. 15 minutes (includes soaking time)
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Serves. 4
Shelf Life. Refrigerated (5 days)

Ingredients

Almonds (Badam) – 1 Cup
Sugar – 1 Cup
Ghee – 3 Tablespoons
Almond Essence or Vanilla Essence – 3 Drops (Optional)
Cardamom Powder – 1/2 Teaspoon
Yellow Food Color or Any Color – a Pinch (Optional)
Saffron – Few Strings
Milk – Less than 1/4 Cup

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Soak Almonds (Badam) in warm water for 10 minutes and peel its skin off. You may want to refer “How to Peel Almonds?”

2. Grind the peeled Almonds (Badam) to a coarse paste using little milk say less than 1/4 cup of milk. If you feel you need to add more milk, add more milk or even water. Milk tastes best. Wipe of the sides and grind it once again just to make sure the Almonds (Badam) is grinded evenly. Heat a non-stick pan on a medium flame. Put sugar and 1/4 cup of water and boil well until sugar dissolves.

3.  Add the ground almond paste and stir well to avoid lumps. Now, add saffron soaked in lukewarm milk, food color, cardamom powder, and essence. Stir continuously and add a teaspoon of Ghee in regular intervals till the mixture becomes solid and leaves the sides of the vessel.

Notes.
Add Ghee only after almond mixture has atleast cooked for 5 mins.
Stir continuously to prevent Badam Halwa from getting burnt.
When Badam Halwa starts to bubble and splash, be careful while stirring it.
While stirring, if Badam Halwa stick to the bottom of the pan, add more Ghee.

4.  There are three ways to check the right consistency of Almond Halwa:

a. Badam Halwa would become solid and start leaving the sides of the pan.
b. Take very little halwa in your hand and make a tiny ball. If it does not stick to your fingers, the consistency is right. (Refer 2nd picture)
c. When you see white bubbles at the bottom where you stir, the consistency is right. (Refer 3rd picture)

When you get the right consistency, pour it in a greased plate to let it cool down.

Now, the Badam Halwa is ready!

Serving Suggestion. You can serve it either warm or cold.

Cut Into Shapes

Grease a flat plate using Ghee. When Badam Halwa reaches the correct consistency, pour it in the plate. Level the Halwa using a flat spoon or wax paper/ziplock cover. When Badam Halwa reaches a lukewarm state, cut it into shapes – diamond or squares or your desired shapes. Garnish each piece of Badam Halwa with some chopped Almonds (Badam) or cashews or pistachios. You may have to press these nuts a little so that they get sticked to the Halwa well.

Serve in Butter Paper

Cut the wax paper or butter paper in squares (size-according to your wish). Most of the wax paper can be microwaved. Spoon little Badam Halwa into each wax paper and fold it on all sides like how you wrap boxes.

FAQ

What if I missed the right consistency?

Do not worry! If you have just missed the correct consistency, let the Badam Halwa cool down. Then, make balls like Ladoo and garnish it with chopped Almonds (Badam) slices.

Notes.

  • You can store the halwa in a container and refrigerate. It will be good for 5 days.
  • You can also use boiled milk for grinding Almonds (Badam).
  • You can also use raisins and cashew nuts for garnishing.
  • You can either add saffron or any color or add both. Saffron itself would give a good flavor and natural color.
  • Non-stick pan will help Badam Halwa from sticking to the pan.
  • Please do not compromise on Ghee. It gives an excellent flavor to this Halwa.
  • Badam Halwa consistency becomes thicker once it cools down.

Carrot Halwa | Gajar Ka Halwa | Easy Diwali Sweets

Gajar Ka Halwa

A restaurant which is 1 hour from our house makes very good Carrot Halwa. Whenever I go there, the first thing I would taste is Carrot Halwa. The restaurant serves buffet, so I will have nearly 2 cups of Carrot Halwa.

Only then I will try other food. Sometimes, I would take it with Vanilla Icecream. Another close friend of mine makes Carrot Halwa often and whenever she makes some, she would drive all the way to give it to me. Lucky me!!! I get to eat this delicious Carrot Halwa very often. When I make at home, I feel the only tedious part is grating carrots. Once you are done with grating carrots, I think you are almost done with half of the preparation. Beetroot Halwa preparation is also similar to Carrot Halwa. My mom makes Beetroot Halwa often. Last year when she came for Sanvi’s First Bday, she made a big bowl full of Beetroot Halwa. My father and Gj did not eat as they considered it to be very high calorie food. My mom and I finished it off quickly. Such is our love for both Carrot Halwa and Beetroot Halwa. I like both of them equally. I do not make it often at home as Gj is not very fond of sweets. I am quite lazy to make a sweet for myself. Hopefully, my daughters should give me good company in future. Lets move on to the Carrot Halwa Recipe…

Gajar Ka Halwa

Preparation Time. 15 minutes
Cook Time. 25 minutes
Serves. 3 persons
Shelf Life. 2 days in refrigerator, 2 months in freezer
Recipe Cuisine. Indian
Recipe Category. Sweets

Gajar Ka Halwa

Ingredients

Carrots  – 6 medium-sized nos.
Sugar – 1 cup
Milk – 1 cup
Ghee – 4 tablespoons
Cardamom powder – 1/2 teaspoon
Chopped cashew nuts – 10 nos.

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Wash the carrots and trim their edges. Scrape the skin for all the carrots. Use the small blade in the grater/mandoline to grate all the carrots.

Gajar Ka Halwa

2. In the same pan, add grated carrots and sauté well. Keep stirring continuously until carrots shrink in size, turn pale and smell sweet. The raw smell of carrots should go off completely. If not, your carrot halwa will taste raw.

Gajar Ka Halwa

3. Now add milk (carrots should be submerged in the milk) and let the carrots boil in milk for sometime.

Gajar Ka Halwa

4. When the carrots have boiled and absorbed by the milk well, add sugar. Stir well. The mixture will liquefy and then again start thickening. Boil for some more time until the mixture thickens and leaves Ghee on all sides.

Gajar Ka Halwa

5. Meantime, fry the cashew nuts in a teaspoon of ghee until golden brown. When the mixture becomes like a thick mass, add the fried cashew nuts and stir once for the last time.

Gajar Ka Halwa

Now, Carrot Hawa is ready!

Gajar Ka Halwa
Serve. Warm or cold or even with a scoop of vanilla icecream.
You can also pour the carrot halwa in a greased plate and later cut them into squares when they cool down. Garnish with fried cashews or silver warq.

Gajar Ka Halwa

Notes.

  • You can add khoya or 1 tablespoon of paneer along with sugar to the carrot halwa. Khoya will give richer taste.
  • You can also add pistachios or almonds instead of cashew nuts.
  • Grating the carrot takes some time. To reduce the time, you can use food processor instead.
  • Adjust the sugar quantity according to your taste.
  • Saute the grated carrots well before adding the milk. The raw taste of the carrot should completely go off if not the halwa will taste raw.
  • You can also add raisins along with cashew nuts.
  • You can also decorate with silver warq.
  • You can also add a pinch of edible camphor.

Gajar Ka Halwa

Fruit Kesari Recipe | Fruit Kesari

Fruit Kesari

I love Kesari so much be it Rava Kesari, Pineapple Kesari or Fruit Kesari. My mom makes Rava Kesari often at home. I have tasted Fruit Kesari in some of our family weddings. I wanted to try this Fruit Kesari since long time. When my mom was here with me, I thought I’ll make it for her as a surprise. I had all the ingredients required for making this Kesari.

My friend’s mom makes this Fruit Kesari so well. It just melts in the mouth when you eat it. I called my friend and got the recipe from her. I tried it out, and it came out very well. You would taste the flavor of the fruits not just the taste of one fruit. It is quite simple and easy to make and I promise you’ll love the taste of it. Without any delay, lets go for the recipe…

Preparation Time. 20 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Sweets
Serves. 5

Ingredients

Rava (Semolina,Sooji) – 1 cup
Apple (chopped finely) – 1/2 cup
Pineapple (chopped finely) – 1/2 cup
Banana (chopped finely) – 1/2 cup
Sugar – 1.5 to 2 cups
Cashew nuts (chopped) – 15 nos.
Ghee – 1/4 cup
Oil – 1/4 cup
Vanilla/pineapple essence or cardamom powder – a drop (optional)
Food color – a pinch
Water – 2.5 cups
Salt – a pinch

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Chop the fruits (banana, pineapple, and apple) finely. In a heavy non stick pan, heat Ghee and oil. Then add the chopped fruits.

2. Fry the fruits until they become soft (pineapple should be soft otherwise it will be crunchy when you eat it) and then keep it aside. In the same pan, add cashew nuts and raisins and stir until the raisins bloat. The cashew nuts need not change color.

3. Transfer the cashew nuts and raisins to a plate and keep them aside. Again in the same pan, dry roast rava until its raw smell goes away. The color of the rava need not change. Then transfer the rava to a plate. Add water in the same pan and bring it to a boil.

4. Add the roasted rava and mix well. Lower the flame. While stirring, rava might spill out. Add salt and stir well. Close the lid and cook until rava consistency becomes thick. Now add sugar.

5. Stir well until the rava mixture becomes watery. Now add food color and cardamom powder. Stir well until the rava mixture combines well and form a thick mass. The rava mixture should be able to leave its sides when you give a quick stir.

6. Add the fruits and give a quick stir. Then add the fried cashew nuts and raisins. Finally give a quick stir and switch off the flame.

Now, Fruit Kesari is ready!

Notes

1. You can use a variety of fruits like jackfruit, mangoes, grapes, pears, pomegranate etc. You can also combine any two fruits and make this kesari.
2. I added cardamom powder instead of essence, as I did not have essence at home.
3. Add only sunflower oil. Do not add any other oil like ground nut oil, olive oil, sesame oil, or gingelly oil etc. Your kesari might get the taste of the oil. If you do not have sunflower oil at home,then you can add vanaspati instead.
4. Add oil and Ghee for this kesari. If you add just the Ghee, then your kesari might turn hard later.
5. Add sugar only if the rava is cooked.
6. Fry the fruits until the pineapple become soft otherwise when you eat it, it will be crunchy.