ASHOKA

NEEDED
Wheat flour - 2 cups
Moong dal - 1 cup (pressure cook)
Ghee - 5 to 8  tsp
Food colour orange red - a pinch
 Cashewnut, kismis - little ( roast in ghee)
Sugar - 2 cups
Elachi powder 1/2 tsp

METHOD
Pressure cook the moong dal.
Remove the excess water from the cooked dal, mash well and keep aside.
In a thick bottom pan add 5 tsp ghee.
Roast the cashewnut , kismis.
Add the wheat flour and roast on a medium flame , till the colour slightly changes.
Add the cooked dal .
Then add sugar ,elachi powder and colour.
Add 2 tsp ghee, and mix well.stir constant.
Cook on medium flame for 2 minutes and remove.

PAPAYA HALWA

NEEDED
Papaya - grated - 4 cups
Mawa/Koya - 250 gms ( it should be soft )
Milk - ( little less than 1 lr .- 750 ml )
Sugar -3 1/2  to 4 cups
Ghee - 1/4 cup
Nuts (cashewnut, almond, pista, kismis) - chopped - 1/4 cup
Vanilla essence - 1 tsp
Elachi powder - 1 tsp

METHOD
Take a pressure pan , add 3 tsp ghee.
Add the grated papaya, fry for few min .
Then add the milk as required.
Close the lid and cook on medium flame.
( The milk will pour out, reduce the flame )
Leave 4  to5 whistle  and remove and keep aside for 1/2hr.

Now remove the lid , and cook on medium flame.
Add the sugar and stir constantly.
Till will loosen ,after adding sugar.
Add the essence , Mawa and elachi powder .
Mix well.
Add ghee little by little ,and stir constant
Till it thickens and u get the halwa consistency.
Add the chopped nuts .
Mix well and remove.

KAJU PANEER HALWA

NEEDED
milk - 1 lr
cashewnut (powdered) - 1 cup
Paneer- 1 cup ( home made)
( home made paneer is very soft , and creamy)
Sugar - 1/2 - 3/4 cup
Ghee - 1 tbsp
Food color yellow - a pinch
Saffron  -a pinch

METHOD

• Take a thick bottom pan, add little ghee  . Pour the milk and cook on a medium  flame.
• Stir occasionally,  and see it doesnt pour out.
• Cook till it reduces to half.
• Add sugar , saffron , paneer,color and cashew powder.
• Stir well , adding ghee little by little.
• this will thicken very fast.
• Cook for 2 minutes and remove.

RAWA HALWA

NEEDED
Roasted rawa - 1 cup
ghee - 2 cups
milk - 3 cups
sugar - 4 cups
milk powder - 1 cup
kerasi color - a pinch
elachi powder - 1/2 tsp
cashewnut - little - roasted in ghee

METHOD 

• in a wok add 2 tsp ghee and  slightly roast the rawa.
• add milk , sugar , ghee  . mix well and cook on a medium flame.
• stir occasionally , add elachi powder and color .
• add milk powder and stir continuous ,so that no lumps form.
• cook for few min , till the ghee seperates and leaves the sides.
• add the roasted kaju  and remove .

BESAN KA HALWA

NEEDED
Besan / gram flour/ kadalaimavu - 1/2 cup
Sugar  - 1 1/2 cup ( adjust according to the sweetness of the sugar)
Ghee ( melted) - 1/2 cup
Milk - 1 cup
Elachi powder

METHOD

• In a thick bottomed pan add ghee and besan.
• Cook on medium flame till  the color slightly changes.
• Add sugar and milk .
• Cook till the sugar dissolves and u get a halwa consistency.
• Add elachi powder , mix well .
• Remove and garnish with roasted nuts .

ARROW ROOT HALWA

NEEDED
arrowroot powder - 1/2 cup
Sugar - 1 1/2 cup
Kesari color
Ghee - 1/4 cup
Cashewnut/ kaju - little
1/2 lemon
Water -  1 cup ,as required

METHOD

• Mix arrowroot and water, pouring consistency.
• In a pan add little ghee , and pour this arrowroot mixer.
• It will thicken very fast.
• Then add the sugar , and stir well.
• Add kesari color , add ghee little by little.
• Atlast squeeze 1/2 lemon .
• Stir well .
• Remove when halwa is done and ghee  leave the sides.

NOTE
FOR 1CUP arrowroot  ,3 cups SUGAR
ratio   1 : 3
Lemon juice gives glossy look to the halwa.

YELLOW MOONG HALWA

NEEDED
Yellow  moong- 1 cup
Milk  - as required
Sugar-  2 cups heaped
(2 to 2 1/2 cups depending on the sweetness of the sugar)
Ghee - 1/2 cup
Cooking oil - 1/2 cup

METHOD
In a pan dry roast yellow moong,  till light aroma comes.
Then add enough milk and pressure cook the moong .( 3 whistle)
(The milk will  pour out , keep in low flame )
Remove  , open the lid and mash the moong .
Again keep inmedium flame   and add sugar , milk and oil.
Add saffron or kesari color to this
Stir continuous so that it doesn't stick to the bottom.
Cook for few minutes till the ghee leaves the sides.
Add the roasted cashewnut , mix well and remove .

NOTE
instead of oil , u can use ghee 1 cup .

CARROT HALWA

NEEDED;
carrot - grated - 4 cups
milk - 1/4  to 1/2 lr (carrot shd fully immerse in milk)
elachi powder
mithaimate / condensed milk - 1/2  tin
sugar - 1 cup
ghee 1 tsp
roasted cashew , kismis

METHOD

• In a cooker add  carrot and milk , cook for 5 min and then close the lid .{ keep direct cooker.}
• ( r else the milk will pour out while the whistle  comes. )
• leave 2 ,3 whistle . 
• remove the lid , there will be some milk. 
• cook on medium flame , till it thickens and without milk.
• add 1 tsp ghee , elachi powder and keep stiring .
• add mithaimate and sugar . 
• mix well and cook for few minutes.
• add roasted nuts , kismis  and remove .

NOTE 
U can avoid sugar and use mithaimate alone .
u can top halwa with vanilla ice cream and serve.

WHEAT DATES HALWA

NEEDED
thick wheat milk (extract) - 1 cup
dates - ( remove seed and chopped ) - 1 cup
sugar - 3/4 cup
cashewnut , almond - chopped - 1/3  cup

METHOD

• soak the wheat over night.
• drain the water from wheat .
• grind the wheat adding water as required .
• filter it in a metal strainer , and again grind the remaining with water.
• again strain it and keep the wheat extract aside  for 30 min.
• ( the bottom will contain thick wheat paste and above will be the water., drain the water. we need only that thick wheat milk.)

• take thick bottom pan . add 1 tsp ghee and roast the cashewnut , almond ...
• remove and then roast the dates , till will become soft , remove and keep aside.
• in the same wok add little water and sugar , make  sticky sugar syrup . 
• then add the wheat milk , it will thicken immediately .
• add 2 tsp ghee, and stir constant , c it doesnt stick to the bottom. 
• add dates and nuts. 
• mix well and cook for 2 minutes.
• remove and spread in a greased plate.
• allow to cool and then put pieces.

ALOO HALWA

NEEDED
potato - 3 big - peel skin and cut big pieces
milk - 1 cup
sugar - 3 cups   (to ur taste )
elachi powder
ghee - 1 tbsp
kismis
milk powder - 1/2 cup

METHOD:

• take a small cooker and add the potato , pour enough milk.
• pressure cook ( 3 whistle )
• remove and allow it to cool .
• then mash the potato finely with the remaining milk . 
• u will get a semi solid aloo paste . 
• measure the aloo paste .( i got 3 1/4 cup)
• in a thick pan add 2 tsp ghee and add the aloo paste.
• cook on medium flame for few minutes .
• then add the sugar . 
• it will loosen first as the sugar melts .
• add ghee as required. 
• when it starts thickening , add milk powder , keep stirring so that no lumps form .
• add kismis , elachi powder .
• remove when its thick and leaves the sides. 

DUM FRUIT HALWA

NEEDED
1 cup grated white pumpkin ( sueeze out the water )
2 tbsp gulgund
1/2 cup sugar
1 cup milk
orange red food color - a pinch ( opt)
little honey
roasted cashewnut
ghee   - 1 tbsp

METHOD

• in a pan add ghee and the white pumpkin. 
• fry for few min .
• add the milk and cook it its dry . ( the milk will look curdled , just cook till no water )
• then add sugar , (it will loosen first  ) 
• add ghee if required .
• when it thickens add gulgand and honey , add a pinch of orange red color. 
• cook for 2 min.
• add roasted nuts  and remove .

ALOEVERA HALWA

USES:

• Aloe is also used as a food substance, possibly for its gelling properties.
• It is used in traditional medicine as a multipurpose skin treatment.
• The plant is used widely in the traditional herbal medicine.

NEEDED:

Aloevera pulp- 1 cup
( wash, clean and remove the skin and use the flesh alone)
Dink/ ebidle gum- 1/2 cup
Makhana- 1/2 cup
Melon seeds or khus khus- 1/2 cup
1/2 to 3/4 cup ghee
Food color - green
1 tin ( 400 gms) - Mithaimate

METHOD

• In a wok add 2 tsp ghee and roast the makhana.
• Remove and powder it.
• Then again add 1 tsp ghee and roast the dink.
• Remove and keep aside.
• Again add 1 tsp ghee and roast melon seeds.
• Now u can powder melon seeds and dink together. 
• Take the wok add 1/4 cup ghee  and add the aloevera pulp.
• Cook for few min till the raw smell goes. 
• Then add the Mithaimate. 
• Add makhana powder, dink melon powder.
• Add the remaining ghee little by little.
• Add color.
• Stir constant , so that it doesn't stick to the bottom. 
• Cook on a medium flame till the ghee separates , and u get the halwa consistency. 
• Remove.

NOTE
Taste the aloevera , before making.
Some aloevera are very bitter.

SINGADA KA HALWA

NAVARATRI REPRESENTS THE CELEBRATION OF THE GODDESS DURGA.

NAVA means nine and RATRI means night.
During the 9 nights and10 days, 9 form of shakti/ Devi is worshipped. The 10 th day is commonly known as vijaya darshami, were goddess saraswati is worshipped.

NEEDED:
singada ka atta - 1 cup
sugar - 2 1/4 cup
ghee - 1/2 cup
food color - (yellow) - a pinch
juice of 1/2 lemon
roasted cashewnut

METHOD:

• mix singada ka atta and water , to a batter.( pouring consistency)
• in a thick bottom pan , add this batterand cook on a medium flame for 2 min.
• then add sugar and lemon juice.
• keep adding ghee little by little.
• stir constant , so that it doesnt stick to the bottom.
• add color, cashewnut and mix well.
• stir constant till it leaves the sides and  u get the halwa consistency.

WHITE PUMPKIN HALWA

NEEDED:

Grated white pumpkin- 1 cup
Ghee- 4 tsp
Mithaimate- 1/4 tin
Sugar - 1/4 cup
Elachi powder
Kesari color
Cashewnut - roasted

METHOD:

• In a thick bottom pan add 2 tsp ghee.
• Then add Cashewnut and grated pumpkin. 
• Fry on a medium flame till raw smell goes.
• Add kesar color orange.
• add Mithaimate and cook for few minues. 
• Then add sugar and elachi powder. 
• Keep stirring so that it doesn't stick to the bottom. 
• Add 2 tsp ghee .
• Remove  when  it comes out clean leaving the sides.

SWEET POTATO HALWA

NEEDED:

sweet potato - 1/2 kg  -  wash well, peel skin , grate (u will get 3 cups grated sweet potato)

roasted thin vermicelli / semiya - 1/2 cup ( turn slightly in mixy , crush nicely using ur hands)

arrowroot powder  - 3/4 cup

sugar - 3 3 /4 cup

ghee 1/2 cup 

kesari color

cashewnut , kismis.

METHOD :

Roast sweetpotato in ghee and keep aside.

then in a pan keep sugar surup ( sticky consistency) and add all the ingredients.

stir well , cook till halwa consistency. 

NOTE: if  its  too hard after it has cooled , again  keep in flame  and add milk to loosen it. 

CARROT BEETROOT HALWA

NEEDED:

Carrot , beetroot - grated- ( together - 4 cups)
Mithaimate- 1/2 tin
Sugar _ 1 cup ( approx)
Milk  - (grated vegetables shd immerse fully in milk)
Little elachi powder
Milk powder  - 2 tbsp
Ghee - 2 tsp
Roasted nuts

METHOD:

• Pressure cook the beetroot carrot ìn milk.
• Leave 3 - 4 whistle. 
• ( milk will pour out when the the whistle comes)
• When u open the cooker still milk will remain. 
• Keep  in medium flame and  cook till it thickens  & without milk.
• Keep stirring so that it doesn't stick to the bottem .
• Now add the Mithaimate , sugar, milk powder .
• Stir well  and cook for few minutes. 
• Add the roasted nuts , elachi powder and remove.

KANJI MAVU HALWA COCO FLAVOUR

NEEDED:

kanji mavu - 1 cup
sugar - 2 1/2  - 3 cups
water 3 cups
ghee 1 tbsp
coco powder  - 1 tsp (  c the color & add )
roasted nuts

 METHOD:

• In a pan add ghee & slightly roast the kanji powder.
• add water & cook for few min. add sugar , coco powder.
•  add the nuts.
• stir till it thickens & leaves ghee in sides .
• remove ...........

DATES HALWA

NEEDED:

Dates ( seedless) - 20
Ghee - 2 tsp
Milk powder - 1 tbsp
Milk - 1/2 cup
Elachi powder 
Sugar -as req

METHOD:

• Melt ghee in a pan  & add the dates.
• Stir for 2 min & add the milk powder.
• Mix well & add the milk .
• Add sugar & cook  till it thickens.
• Add elachi powder mix well & remove.

BREAD HALWA

NEEDED:

Bread 5 slices (I used brown bread)
Powdered sugar  1 cup
Milk 1 cup
Cashew.almond ( coarsely ground)
Little Elachi powder
Ghee 3 _4 tsp

METHOD:

• Cut the bread to pieces using ur hands & roast in ghee for 2 min.
• Remove  the bread & turn slightly in mixcy ( just a sec)
• U will get 2 cups of roasted bread crumbs.
• Now in a pan add 1 cup milk, sugar.
• When it boils add the bread crumbs , elachipowder.
• Add coarsely powdered cashew almond.
• In no sec it Will  thicken.
• Add ghee if required. Stir well  & cook for 2 min.
• Remove & garnish with nuts .

Note:
 no need for color.
If using sweet bread , reduce the amt of sugar

ONION HALWA

NEEDED:

1 big white onion - finely chopprd
1/2 lr milk
ghee - 2 tsp
cashewnut - roasted
sugar  to ur taste

METHOD:

• fry the onion in ghee  till  golden  brown & keep aside.
• take a thick bottomed pan  &  pour milk .
• cook the till the milk reduces to 1/2 .
• then add the fried onion & cashewnut.
• then add sugar , cook in medium flame till it thickens.
• remove  when u get the kova consistency.

NOTE:
This is same like thiratipal,with an onion flavour.
shd use only  white onion.