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Badam Halwa

12 Nov

Badam Halwa.

Almonds are blanched and the skin is removed. The almonds are then ground into smooth paste with enough milk. The almond paste is then slowly reduced along with sugar into thick gooey halwa. Finally badam halwa is garnished with sliced almonds.
Makes: around 1 1/2 Cups of Badam Halwa.


Almonds 1 Cup
Sugar 1 1/2 Cups
Milk 1/2 – 3/4 Cup
Cardamom Powder a big Pinch
Ghee 1 Tbsp

Method of preparation:

Take a handful of almonds aside.
Slice some almonds for garnish.

Soak almonds in warm water for couple of hours.
Peel the skin off of the almonds and grind the peeled almonds along with reserved almonds into smooth paste with enough milk.

Heat a heavy pan on medium heat, add almond paste.
Stir briefly and add the sugar and cardamom powder.
Cook on low – medium flame for the almond paste to come together.
Keep stirring the almond paste to avoid scorching.
When the halwa comes together and stops sticking to the sides of the pan, remove from heat.
Stir in ghee and remove the almond halwa from heat.
Once halwa is cool enough to handle, form it into desired shape and garnish with sliced almonds.
Notes: Make sure to stir the almond paste well.

Suggestions: Make sure halwa doesn’t stick to the sides of the pan before removing from heat.
Variations: Check other recipes with almonds here.
Other Names: Badam Halwa.


Beetroot Carrot Halwa

13 Mar

Beetroot Carrot Halwa.

Beetroot carrot halwa is prepared by pressure cooking beetroot and carrot in milk till they are soft. The beetroot and carrot mixture is then cooked in sugar till the sugar caramelizes and the mixture comes together. Sliced almonds give the halwa a good crunch while cardamom powder gives it a sweet flavor.
Makes: around 1 1/2 Cups of Beetroot Carrot Halwa.


Carrots 2 – 3
Beetroot 1 Small
Milk 2 Cups
Sugar 1 Cup
Cardamom Powder a big Pinch
Almonds 6
Ghee 1/2 tsp

Method of preparation:

Peel, remove ends, wash and roughly chop the carrots and beetroot.
Alternatively, grate both the beetroot and carrot (around 2 cups).
Soak almonds in few tablespoons of hot water for sometime
Peel the skin off of almonds and thinly slice them.

Pressure cook both beetroot and carrot with milk for 3 whistles.
Grind the cooked beetroot and carrot in case you chopped them.
Else, lightly mash the beetroot and carrot.

Heat a pan on medium heat, add ghee and cooked beetroot and carrot mixture.
Fry till most of the moisture is evaporated (almost dry).
Stir in sugar and cardamom powder.
Let the mixture cook for around 10 minutes for sugar to caramelize and mixture comes together.
Stir in chopped almonds and remove from heat.
Serve beetroot carrot halwa hot or cold.
Notes: Make sure not to overcook carrot and beetroot.

Suggestions: If the sugar is not caramelized well, put the halwa back on heat and cook till the mixture comes together. Add more sugar for much sweeter version of the halwa.
Variations: You can also cook the beetroot and carrot in a sauce pan by adding enough milk. You can also add fried cashews and raisins to the halwa.
Other Names: Beetroot Carrot Halwa.

Bread Halwa

12 Dec

Bread Halwa.

Bread halwa is a delicious and quick dessert made with bread slices. Hard crust is chopped off from the bread slices and roasted in ghee till golden brown in color. Then milk is added to soften the bread slices. Once milk is almost evaporated, sugar is added. The sugar is allowed to melt and lightly caramelize. Finally bread halwa is garnished with roasted cashews and blanched almonds.
Makes: around 3 Servings of Bread Halwa.


White or Wheat Bread 4 Slices
Sugar 1 Cup
Milk 1 Cup
Cardamom 1
Almonds 5
Cashews 5
Ghee 2 tbsps

Method of preparation:

Bruise the cardamom and remove all the seeds from inside.
Thoroughly grind the seeds with help of a pestle or a spice grinder.
Slice off the edges of the bread and keep aside.
Break cashews into halves.
Soak almonds in hot water for few minutes and peel off the skin.

Heat a pan on medium heat, add a tsp of ghee.
Add cashews and roast them till light golden brown and remove onto a plate.
Place one bread slice at a time depending on the size of the pan.
Roast the bread slice and add more ghee on other side and turn.
Once bread is light golden brown on both sides, remove onto a plate.
Repeat the same with remaining bread slices.

Then transfer all the bread slices onto the same pan.
Pour milk into the pan and let all the bread soak up the milk and become soft.
Use back of the spatula to break the bread slices.
Now add sugar and cardamom powder.
Cook the whole mixture till all the sugar dissolves and caramelizes a bit.
Now add the cashews and almonds and mix.
Remove from heat and serve bread halwa hot or cold.
Notes: Make sure all the sugar is completely melt.

Suggestions: If the bread is not soft and almost mushy when the milk is added, add more milk as needed. Adjust the amount of sugar to your preference.
Variations: Some good variations of bread desserts are Double Ka Meeta and Shahi Tukra.
Other Names: Bread Halwa.

Pumpkin Halwa

5 Sep

Teepi Gummadikaya Halwa.

Pumpkin is peeled and chopped and cooked in enough milk till the chopped pumpkin falls apart. Sugar is made into thick syrup and added to the cooked pumpkin. This is stirred and cooked till the pumpkin mixture loses most of the moisture and comes together.
Makes: 2 Servings of Pumpkin Halwa.


Pumpkin 2 Cups Chopped
Sugar 1 1/2 Cup or more
Milk 2 Cups
Green Cardamom 1 Pod
Ghee 1 tsp or more
Cashews 5
Raisins 8
Pumpkin Seeds 1/2 Cup

Method of preparation:

Wash, peel, remove seeds and chop pumpkin into small pieces.
Crush green cardamom and remove the dark seeds. Crush the dark seeds into powder and keep aside.

Heat ghee in a small pan on medium heat, add cashews and raisins.
Fry till cashews turn light golden color and remove from heat.
Grease a small dish with ghee and keep aside.

Heat a sauce pot with quarter cup of water, add sugar and cardamom powder.
Let the sugar dissolve completely.
Once the sugar syrup thickens ( one string consistency) a bit, remove from heat.

Heat milk in a non stick pan, add pumpkin pieces and milk.
Cook covered till pumpkin pieces turn soft and mushy.
Stir occasionally and add more milk if required to cook the pumpkin.
Leave on medium low flame till most of the milk has evaporated.
Then carefully stir in the prepared sugar syrup, fried cashews, fried raisins, pumpkin seeds and cook on medium flame.
Let the pumpkin and sugar mixture come together completely without sticking to the bottom of the pan.
Once the pumpkin halwa becomes thick, transfer into the greased dish and press well to fit and flatten on top.
When halwa is warm enough to handle, cut with a greased mould into desired shape and garnish with pumpkin seeds.
Serve pumpkin halwa warm or cold.
Notes:Make sure pumpkin pieces are cooked properly before adding the sugar syrup.

Suggestions: If the end result of halwa doesn’t come together, then add few tbsps of sugar and let it caramelize and bind the halwa well.
Variations:You can also add roasted slivered almonds if you wish.
Other Names:Red Pumpkin Halwa, Kaddu Ka Halwa, Mathan Halwa.

Jackfruit Seeds Halwa

1 Aug

Panasa Ginjala Halwa.

Jackfruit seeds are used here to make soft halwa. Jackfruit seeds are first cooked till just done. Then the plastic outer layer is removed and the cooked jackfruit seeds are ground into fine paste. In another pot, good amount of milk is reduced till it thickens and the jacfruit seeds paste is cooked along with it. Various dried nuts and spices are added to finish the halwa.
Makes: around 1 1/2 Cups of Jackfruit Seeds Halwa


Jackfruit Seeds 2 Cups
Sugar 1 Cup or more
Milk 1 1/2 Cup
Green Cardamom 1 Pod
Ghee 1 tsp + 1 tsp if required
Cashews 4
Raisins 8

Method of preparation:

Cut jackfruit seeds into halves.
Pressure cook jackfruit seeds in enough water for 3 whistles or boil them in sufficient water till soft.
Peel off the plastic like skin from cooked jackfruit seeds and roughly chop them.
Grind the jackfruit seeds with enough milk into smooth paste using a spice blender.

Crush green cardamom and remove the dark seeds. Crush the dark seeds into powder and keep aside.
Heat ghee in a small pan on medium heat, add cashews and raisins.
Fry till cashews turn light golden color and remove from heat.
Grease a small dish with ghee and keep aside.

Heat a non stick pot on medium high flame, add milk and bring to boil.
Boil till milk reduces to 1/6 of the original amount or until it starts to come together.
Then stir in ground jackfruit seeds paste, fried cashews, raisins and cardamom powder.
Cook for a minute or until it comes together a bit and stir in sufficient sugar.
Let the sugar caramalize and wait until halwa leaves the sides of the pot.
Add a tsp of ghee if it sticks to the sides of the pot and remove from heat.
Transfer the jackfruit seeds halwa onto the greased dish and let it cool to room temperature.
Cut into small pieces and serve jack fruit seed halwa.
Notes:Don’t overcook jackfruit seeds that they become mushy when lightly pressed.

Suggestions: If jackfruit seeds halwa doesn’t mould, put back on heat and cook for some more time till it comes together.
Variations: Add various nuts like almonds. Pinch of saffron gives a different taste and color.
Other Names: Jack Fruit Seeds Halwa.