Milk Halwa

Milk halwa is a simple and very delicious sweet and can be prepared at home in a very less time this sweet can be found in most of the Indian sweet shops.I tried this here in Bangalore 1st time similar to milk cake we usually got in north.

Ingredients
Milk - 1Ltr
Sugar - 150 gms
Lemon - 1
Ghee - 150 ml

Method
Boil half liter of milk squeeze lemon juice wait till it separates now filter and hang it in a thin cloth to remove excess liquid.
Heat remaining milk and break paneer into milk and cook till the milk absorbed now add sugar and ghee keep stirring continuously to avoid halwa sticking to the pan. Once the added ghee comes out remove halwa from heat and transfer into greased plate and allow it to cool.

Lauki Ki Lauj/ Barfi

Lauki Ki Lauj/Barfi

Lauki or bottle gourd is a vegetable that is usually eaten in many families while fasting,Lauki ki lauj is very light, healthy and yummy recipe usually prepared in many Indian families So, today I writing my recipe of lauki ki lauj .

Ingredients:

Grated Lauki - 2 cups
Milk - 4 cups
Sugar - As per taste or 4 tsp
Green cardamon powder
Ghee - 1/2 tsp
Method

In a heavy bottom pan boil milk with grated lauki and cook until lauki absorbs the entire milk don't forget to stir after 3-5 minutes.

Now add sugar and mix well at this point of time stir continuously to avoid burning of the mixture after 4-5 minutes turn off the gas.
Now add cardamom powder.
Note:
If you want to make lauki ki barfi then spread this mixture on a greased tray( a plate greased by few drops of ghee) and let it set for 30 minutes cut shapes .

Sooji Halwa

Sooji Halwa

Ingredients

Sooji-1 cup
Desi Ghee- 1/2 cup
Sugar- 1 cup
Water- 3 cups
Dry fruits

Method
Heat ghee in a pan then add sooji fry till it becomes golden brown then add sugar and water cook for 5 minutes or until it turns thick.

Your halwa is ready so simple naaa...:)

Garnish with dry fruits :)

Til Ke Ladoo

TIL KE LADOO

On Makar Sankranti I tried this :)

Ingredients

Khoya/Mava - 300 gms
White Til (Sesame seeds) - 200 gms
Sugar powder - as per taste
Elaichi Powder - Optional

Method

Roast til in a pan for 10-15 minutes on slow medium flame till they start popping.Let them cool and then grind them add khoya and sugar powder mix it well and take some mixture and make laddoo if sticky grish you hands with little ghee.

Elaichi Powder is optional truly speaking I don't like this in til ladoo :)

Recipe is too simple but taste delicious.

Kaju/Cashew peda

Kaju /Cashew Peda

Ingredients

Cashew nuts - 1 cup
Milk powder - 1 cup
Icing sugar - 2 cups
Milk - little
Cardamom powder - 1 tsp
Saffron - a pinch

Method

1.Soak saffron in 1 tsp of hot milk and set aside

2.Grind  the cashew nuts  to a fine powder and mix with milk powder, icing sugar and cardamom powder.

3.Add the soaked saffron to the above mixture.

4.Make a  firm paste adding milk little by little to the consistency of poori dough.

5.If at all the mistake happens, add some milk powder and icing sugar to rectify

6.Take small lumps of the paste and shape into pedas.

7.Garnish with thinly sliced pistachio. 


One more method by using Milk

Instead of using Milk powder you may can use milk and boil till it becomes thick keep stirring then add cashew powder,icing sugar and saffron keep aside when it turns thick cool it down .

Now take small amount of the paste and shape as you want :) 

Chana dal ladoo

Roasted Chana Dal Ladoo

Roasted Chana Dal Ladoo

Ingredients

• 1 cup channa dal
• 3/4 cup powdered sugar
• 1 teaspoon cardamom powder
• Cashews (optional to add in ladoos)
• 2-3 tablespoons ghee
• 1 tablespoon chopped pistachios for garnish

Method
Roast the channa dal until it releases the roasted aroma and slightly changes its color. Powder it.

Put ghee into a pan then roasted chana dal powder heat for 5-10 min on low flame now when it becomes slightly cool add powdered sugar. cardamom powder and little more ghee if required. Knead using your hands until it holds into a ball of mass. The heat in your hands help all the ingredients get together. 

Now roll them into lemon size balls and garnish them with pisatachios. Can be stored in an air tight container for a few days and longer in the refrigerator.

Makhana Kheer

Makhana\Lotus seed pops Kheer

Ingredients

500Ml Milk

1/2 Cup White Makhana  (lotus seed pops)

2 Tsp. Almond Flakes

2 Tsp. Cashews

1 Tsp. Kishmis/Raisins

1 Tsp. crushed dry coconut/Gola(optional)

1 Tbsp.  Sugar

1 Tsp. Green Cardamom Powder (hari choti elaichi powder)

Method

Heat the milk in the deep bottom vessel until it is condensed to 2/3 in quantity.

Add crushed lotus seed pops and raisins into milk and stir continuously until it is reduce and become thick.

Now add sugar and cardamom powder into reduce milk and mix well.

Remove the kheer from the fire and garnish with almonds flakes, cashews and gola (dry coconut).

Cool the kheer for at least 2 hours. Serve chilled.

Note

You can also roast lotus seed pops before crushing.

Don’t make fine powder of lotus seed pops.

Carrot/Gajar Halwa

How To make carrot halwa

Ingredients

1 kg Carrots 
1/2 litre Milk 

1 litre Milk(For Khoya)
1 teaspoon Cardamom seeds 
3 tablespoons Ghee 
2 tablespoons Raisins 
2 tablespoons Almonds 
2 tablespoons Pistachios
450 grams Sugar

Method 

·         First make khoya/Mava (pour milk into heavy base wok cook till it turn like khoya) of 1 litre milk Don’t forget to stir occasionally.

·         Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

·         Put some ghee into wok then add the grated carrots. Cook for 15-20 minutes.

·         Add the milk & sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

·         Add ghee and simmer for 2-3 minutes. Add Khoya, slightly crushed cardamoms and the raisins. Mix well.

·         Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.