Healthy Delicious & Halwa

Something New Dishes

carrot halwa, is a popular Indian sweet dessert made from grated carrots, milk, sugar, ghee (clarified butter), and a variety of nuts and spices. It is a traditional dessert that is often prepared during festivals, celebrations, and special occasions.

Recipe For Carrot Halwa

1. Heat ghee in a heavy-bottomed pan or a non-stick pan on medium heat.
2. Add the grated carrots to the pan and sauté them for a few minutes until they are slightly tender.
3. Pour in the milk and let it come to a boil. Reduce the heat to low and simmer, stirring occasionally, until the carrots are cooked and the milk has reduced significantly. This process may take around 30-40 minutes.
4. Add the sugar and mix well. Continue cooking on low heat until the sugar dissolves and the mixture thickens.
5. Stir in the cardamom powder and chopped nuts. Mix well and cook for a few more minutes.
6. Keep stirring the mixture occasionally to prevent it from sticking to the bottom of the pan and to ensure even cooking.
7. Once the mixture reaches a thick, pudding-like consistency and the carrots are cooked thoroughly, remove the pan from heat.
8. Garnish with some more chopped nuts and raisins, if desired.
9. Serve the gajar ka halwa warm or at room temperature. It can be enjoyed on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.

Semolina halwa is a rich and indulgent dessert that is loved for its sweet, nutty, and aromatic flavors. The natural sweetness of carrots, combined with the richness of milk, ghee, and the fragrance of cardamom, creates a delightful treat that is enjoyed by people of all ages.

semolina halwa or sheera, is a popular Indian sweet dessert made from semolina (suji/rava), ghee (clarified butter), sugar, and water. It is a quick and easy dessert to prepare and is often served during festivals, religious ceremonies, or as a sweet treat after a meal.

 Recipe for semolina halwa:

1. Eat the ghee in a heavy-bottomed pan or a kadai over medium heat.
2. Add the semolina to the pan and roast it, stirring continuously, until it turns golden brown and starts to release a nutty aroma. This step is important to ensure the semolina is properly cooked and doesn't taste raw.
3. In a separate saucepan, heat the water until it comes to a boil.
4. Slowly and carefully pour the boiling water into the roasted semolina while stirring continuously. Be cautious as the mixture may splutter.
5. Reduce the heat to low and cook the semolina in the water, stirring constantly, until it absorbs the water and thickens to a pudding-like consistency. This should take about 5-7 minutes.
6. Add the sugar to the pan and continue stirring until the sugar dissolves completely and the mixture thickens further.
7. Stir in the cardamom powder and chopped nuts. Mix well and cook for another couple of minutes.
8. Remove the pan from heat.
9. Garnish the suji ka halwa with some saffron strands (if using) and additional chopped nuts.
10. Serve the halwa warm or at room temperature. It can be enjoyed on its own or paired with puri (deep-fried bread) for a traditional combination.

Suji ka halwa is a delightful and comforting dessert that is loved for its soft and grainy texture, aromatic flavors, and sweetness. It can be customized by adding ingredients like saffron, grated coconut, or even a few drops of rose water to enhance the flavor. This halwa is a popular choice for celebrations and is sure to satisfy your sweet tooth.

Indian dessert is a rich and sweet Indian dessert made from yellow split mung beans (moong dal), ghee (clarified butter), sugar, and a variety of nuts and spices. It is a traditional dessert that is often prepared during festivals, weddings, and special occasions.

 Recipe for Moog ka halwa:

1. Rinse the yellow split mung beans (moong dal) thoroughly and soak them in water for about 4-5 hours or overnight. Then drain the water.
2. Grind the soaked moong dal to a coarse paste without adding any water. You can use a blender or food processor for this step.
3. Heat the ghee in a heavy-bottomed pan or kadai over medium heat.
4. Add the ground moong dal paste to the pan and sauté it in the ghee for about 15-20 minutes, stirring continuously. The dal should turn golden brown and release a nutty aroma.
   While sautéing the dal, in a separate saucepan, heat the water until it comes to a boil.
5. Slowly and carefully add the boiling water to the roasted moong dal while stirring continuously. Be cautious as the mixture may splutter.
6. Reduce the heat to low and cook the moong dal in the water, stirring constantly, until the dal absorbs the water and cooks completely. This can take around 20-25 minutes.
7. Add the sugar to the pan and mix well. Continue cooking and stirring until the sugar dissolves and the mixture thickens.
8. Stir in the cardamom powder and chopped nuts. Mix well and cook for another 5-7 minutes.
9. Remove the pan from heat.
10. Garnish the mung ka halwa with saffron strands (if using) and additional chopped nuts.
11. Serve the halwa warm or at room temperature. It can be enjoyed on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.
12. Mung ka halwa is a decadent and aromatic dessert with a smooth and grainy texture. The combination of roasted moong dal, ghee, sugar, and spices creates a delightful sweet treat. It requires a bit of patience and effort to cook the dal to perfection, but the end result is well worth it. Enjoy this special dessert during festive occasions or whenever you're craving a delicious and indulgent treat.