Chana Daal Halwa, Chanay ki daal ka halwa

INGREDIENTS:

• 250 grams of Chana Lentils (Chanay Ki Dal)
250 grams of Jaggery (Gur) (grounded)
5 Cloves (Loung)
½ cup of Coconut (Khopra) (grated)
3 tbsp. of Poppy Seeds (Khash Khash)
1 cup of Clarified Butter (Ghee) or Cooking Oil
50 grams of Cashew Nuts (Kaaju) (sliced) (for garnish)
50 grams of Sultanas (Munnaqay) (for garnish)

METHOD:

a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.

1. Powder the poppy seeds and the dry coconut. Heat 2 tbsp. of the ghee or oil in a non-stick pan and deep-fry the cashew nuts and sultanas. Drain out the ghee or oil and set aside.
2. In the remaining ghee or oil, while it is still on the fire; add the cloves and the boiled chana lentils with water. Add the powdered poppy seeds and the dry coconut. When it starts boiling add the jaggery. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency.
3. Finally garnish with the cashew nuts and sultanas.

Besan Halwa, Besan ka Halwa

INGREDIENTS:

1 cup of Gram Flour (Besan)

1 cup of Sugar

1 cup of Clarified Butter (Ghee) or Cooking Oil

1 cup of Whole Milk

½ cup of Water




METHOD:

1. Heat clarified butter or oil in a heavy based pot. Add milk and heat it. When the clarified butter or oil melts, add the gram flour and continue cooking on medium heat, (continuously stirring) until the gram flour turns light brown.

2. Add water and stir for a few minutes. Add the sugar, and stir for 5-7 minutes and take off heat.

Egg Halwa / Anday Ka Halwa

INGREDIENTS:

Eggs – 6

Khoya – 250 g or Dry Milk 1 ½ cup

Sugar – as taste

Ghee – ¾ cup

Small cardamom – 4

Semolina – 2 to 2 ½ tbsp

Milk – ¾ cup

Yellow food colour – few drops

Dry fruits – as you like

Method:

Take a wok, put ghee with cardamom and heat up, then put semolina and fry until brown, now take it out from the cooker and add sugar, milk and half khoya, mix well then put eggs and cook on low heat. When you see mixture getting bit dry then add remaining khoya and cook well and serve with dry fruits, silver paper and khoya.

Take a bowl, put eggs and mix with hand mixer also add few drops of yellow food colour and put a side.

Gajar Halwa, Gajjar ka Halwa

INGREDIENTS:

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Method:

Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add 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 the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.