Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat and when coarse flour obtained by granulating wheat called semolina by which Sooji Halwa,Rava Kesari. it is prepared with various other ingredients, including nuts kesar badam halwa milk based halwa milk rava kesari and vegetables Gajar Halwafruit based Apple halwa.
I am sharing Moong dal halwa, it is lentil based halwa( Split yellow) moong dal halwa is drier and more crumbly.Roasted in clarified butter cooked with milk adding condensed milk for rich flavor & sweetness to enhance flavor more adding Saffron and green cardamom powder and garnish with nuts.
Moong Dal 1cup
Condensed Milk 1 tin
Milk 3 cup
Saffron strands 10-20 (soaked in 1 tbsp milk)
Clarified butter(ghee) 1 cup
Assorted nuts 1/4 cup
Green cardamom powder 1/4 tsp
Wash & soak moong dal at least for 2-3 hrs then Grind coarsely.Heat a pan add ghee add moong dal paste.Cook on slow flame till mixture golden color & raw aroma goes off.Add milk & saffron cook till it dries.Add condensed milk cook continuously till u get desired consistency.Add cardamom powder.Turn off heat.
Garnish with nuts.
Serve & enjoy !!
Rava Kesari is a south Indian sweet dish.Rava means Semolina and Kesari means saffron, It is a pudding made with semolina, sugar, Clarified butter.It is made during the festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.
On eve of Vasant Panchmi, prepared this sweet dish at my native place we do Puja of Goddess Saraswati There is a tradition of eating different varieties of sweets are offered to Goddess which includes yellow colored sweet as well.
Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and Rava Kesari is lightly roasted to prevent browning & cooked.
Semolina 1 cup
Saffron 20-30 strands
Water 1.5 cup
Clarified Butter(Ghee) 1/4 cup +1 tbsp
Assorted Nuts 1 tbsp
Sugar 1/2 cup or to taste
Green cardamom powder 1/2 teaspoon(optional)
Heat a pan add 1 tbsp clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add Rava and sautéed it continuously stirring often and roast on low flame for 5 minutes or till it turns aromatic and Remove on a plate and keep aside.
To the same pan, add sugar, water, and saffron bring to boil on a medium heat keep stirring so that sugar dissolves properly.Reduce the flame to low. Slowly add the Sauteed Rava to sugar syrup mixture, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1/4 cup ghee and mix well.it will start leaving the sides of the pan. Add green cardamom powder & Switch off the flame
Serve Rava Kesari hot or warm. Garnish with nuts.
Milk Rava Kesari is a south Indian sweet dish.Rava means Semolina and kesari means saffron,It is a pudding made with semolina, sugar ,Clarified butter ,Saffron & Milk.It is made during festival and Special puja.Mostly yellow food color is used but I have used Saffron to get color & nice aroma.
Milk Rava Kesari is like a Sooji Halwa which is prepared using roasted Rava(sooji) till it brown in color and cooked in water and milk rava kesari is lightly roasted to prevent browning & cooked in milk.
Semolina 1/2 cup
Sugar 1/3 cup or to taste
Milk 1.5 cup
Saffron 15-20 thread (soaked in 1 tbsp. warm milk)
Clarified Butter(Ghee) 3 tbsp
Assorted Nuts for garnishing
Heat a pan add 2tbsp. clarified butter( ghee )and fry the nuts. Set them aside.In the same pan, add rava and sautéed it continuously stirring often to prevent it should be light golden brown in color and will have a light sweet aroma.Remove on a plate and keep aside.
To the same pan, add sugar ,milk and soaked saffron bring to boil on a medium heat keep stirring so that sugar dissolves properly .Reduce the flame to low. Slowly add the rava to the milk, stirring constantly to avoid lumps, Cook until the moisture is absorbed.Add 1 tbsp ghee and mix well.it will start leaving the sides of pan. Switch off the flame
Serve Milk Rava Kesari hot or warm. Garnish with nuts.
Diwali is a festival of lights celebrated every year during an autumn month of India.Mostly Diwali night falls between mid-October and mid-November.On Diwali night, people dress up in new clothes or their best outfit, light up diyas (lamps and candles) inside and outside their home, participate in family puja (prayers) .After puja, fireworks and a family feast Specially Mithai (sweets), and an exchange of gifts between family members and close friends.
I am sharing my homemade Sweets collection On eve of Diwali.Most people bought from a sweet shop but for me preparing sweets at home is a gift for my family and friends.It gave an immense pleasure and satisfaction to me.
Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.
I am sharing a fruit based halwa Apple Halwa.it’s a really delicious using an apple,ghee ,sugar,Cardamom powder ,Saffron & nuts.
Apple 3 medium size
Sugar 1/2 cup or to taste
Pinch of Cardamom powder
Saffron Strands few soaked (optional)
Pistachios(chopped) 1 tbsp
Ghee 1 tbsp
Wash ,peel & chopped apples.heat a non-stick pan adding ghee then add chopped apples cook it on medium flame until the water content in the pulp is evaporated and using back of spatula mashed apples now pulp will become slightly thick.now add sugar to the pulp and mix well. While stirring the pulp continuously add saffron & cook until halwa leaves the sides of pan.add cardamom powder.Turn off heat & serve in a bowl .Garnish with Chopped Pistachios.
Tips :Instead of Cardamom powder ,one can add Cinnamon powder or add any nuts as per individual choice.One can serve warm or @ room temp.Depend on Individual preference.