Halwa Recipes

HALWA

Steps:

• Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
• Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
• Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.

HALWA RECIPE: HOW TO MAKE HALWA RECIPE AT HOME | HOMEMADE SAMBAR RECIPE - TIMES FOOD

Steps:

• Take a deep non-stick pan and heat it on medium flame. Add ghee and heat it for a minute. When ghee melts completely, add semolina (suji) and roast it well. While roasting the semolina (suji), stir it continuously until it gives out a nice aroma and turns light golden in colour.
• When semolina (suji) shows a sand-like consistency, add chopped cashews and sliced raisins. Mix them well and roast for a few minutes.
• Meanwhile, take another pan and heat in on medium flame. Pour water and milk in the pan and let it boil. When it comes to a boil, add sugar. Stir it well.
• When the milk-water mixture is ready, carefully add the roasted semolina in the mixture. Stir well while adding the semolina to ensure there are no lumps formed.
• Use the back of stirring spoon to break the formed lumps, stir until the milk-water mixture combines well with semolina. Stir till it thickens.
• Cook the mixture till it thickens. When it starts to leave the sides of the pan, turn off the flame. Lastly, garnish the halwa with chopped almonds and serve while it's still hot!

WHEAT HALWA RECIPE | TIRUNELVELI HALWA | GODHUMAI HALWA OR GODHI HALWA

Steps:

• firstly, take 1 cup wheat flour and knead to smooth and soft dough adding ½ cup water or as required.
• soak wheat dough in 5 cup water for 3 to 4 hours.
• squeeze the dough well and mix with water to get wheat milk.
• strain the wheat flour water to remove the wheat flour residue.
• further, transfer the wheat flour milk into large kadai.
• keep stirring for 10-15 minutes, till the milk turns porridge consistency.
• now add 1½ cup sugar and ¼ cup ghee. mix well making sure the sugar dissolves completely.
• after 15 minutes, ghee has been completely absorbed by the wheat mixture.
• add a tbsp of ghee and keep stirring on medium flame.
• repeat this for at least 5-6 times or till the mixture starts to release out ghee.
• once the ghee is released, add 2 tbsp chopped cashew and a pinch of orange food colour.
• mix well making sure everything is combined well.
• turn off the flame and add ¼ tsp cardamom powder. mix well.
• transfer to a tray and cut into square pieces.
• finally, serve wheat halwa / tirunelveli halwa / godhumai halwa or store in airtight container for a week.

PUNJABI SEMOLINA HALWA (SUJI HALWA)

Steps:

• Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
• Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
• Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
• Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.

CARROT HALWA

Steps:

• Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
• Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.