HALVAS - DAL & GRAIN
Andhra Bachelor Sweet
Urad Dal- 1 pound
Sugar - ½ cup
Ghee - ½ cup
Fry urad dal in a dry pan without oil till it turns brown. Transfer the dal into a mixer and grind to a coarse mix. Now add sugar to this coarse dal. Grind for few seconds. Transfer the coarse mixture to a deep vessel. Add ghee to this slowly as you mix thoroughly. Stop adding ghee when it is a semi-solid mixture. Now it is ready to offer.
Asoka Halwa
moong dal - 1 cup
wheat flour - 1 cup
sugar - 1-1/2 cup
kesari powder (prepared) - a pinch
ghee - 1 cup
cardomoms - 6
cashewnuts - 10
essence as required
cashew bits and cherry bits - 2 tsp each
Add 1/2 cup water to 1 cup moong dal and cook in pressure cooker until it becomes soft. To 1 cup wheat flour, add 1/2 cup water and make into a thick liquid. Heat this liquid in a fry pan and stir for a while. Mash the cooked moong dal and add it to the boiling liquid. When everything is mixed and well cooked, add sugar and stir well. Add 1/2 cup of ghee and keep stirring. When it is almost done add cardomoms. Roast cashews in 1 tsp ghee and add it to the mix. Add the remaining ghee and stir. It should become a non-sticky paste but not too hard. At this stage remove the pan from the stove. Pour this mix on a large plate greaseed with ghee. Spred the cashew and cherry bits on the top surface of the halwa. Then cut this into diamonds by drawing lines with a knife.
Atta Halwa (Wheat Flour Fudge)
1 cup wheat flour
1 stick unsalted butter
2 cups water
1-1/2 cups sugar
1 tbsp. chopped almonds
1 tbsp. raisins
Heat butter in a pan on low heat. Add wheat flour and fry until light brown. Then add water and sugar. Stir constantly until it thickens. Serve hot. Almonds and raisin may be added for garnish.
Aval Kesari
rice flakes - 1 cup
sugar - 1 cup
water - 1/2 cup
ghee 6 tsp
cardamoms - 4
kesari powder (prepared) - a pinch
cashewnuts - 8
Roast cashews in 3 tsps of ghee. Roast rice flakes slightly in the remaining 3 tsps of ghee. Add 1/2 cup boiling water to the rice flake and cook until it is fully boiled. Add sugar, kesari powder, cashews and cardamoms to the mix. Stir in low heat until it becomes a non-sticky paste. Spread out on a greased thali, let cool a bit, and cut.
Bombay Ravva Kesari
Bombay ravva 1 cup
cashews, few
kissmiss (raisins), few
ilachi (cardamom) powder
ghee 6 tbsp
sugar 1-1/2 cups
water 3 cups
Heat the pan and pour 3 spoons ghee in the pan. Add the cashew and stir them until they become light brown color. Then take them out, keeping the ghee in the pan, and add the kissmiss. Stir them until they also turn into brown color. Then again take them out by keeping the ghee in the pan. Add the ravva to that ghee and stir the ravva till that comes to light brown color. Pour that heated ravva in a plate and set it aside. Pour 3 cups of water into the pan and heat. After the water boils, add 1 spoon ghee, sugar, ravva (stir while pouring ravva otherwise ravva becomes into small balls which will not be good). Then stir and cover, cooking for one minute. Then add cashews , kissmiss to that ravva, stir and again cover the pan. After 1 minute, add remaining ghee and cook for another minute. Remove from the head, add ilachi, and offer.
Greengram Halwa
1-1/2 cup Greengram dal
1/2 cup Ghee
1 cup sugar
1-1/2 cup milk
1/2 tsp saffron soaked in a little milk
1 tsp cardamom powder (crushed with a pinch of sugar)
1 tsp cashews
1 tsp almonds
Wash moong dal and soak the dal for 1 hour. Grind the moong dal coarsely using a little water. Heat the ghee in a thick bottomed frying pan. Add ground dal to the ghee and stir fry till golden brown. Add milk and simmer till the milk has been absorbed. Add mawa and simmer, stir fry till soft. Remove from the heat, and keep aside. Make sugar syrup of one thread consistencey, add saffron and cardamom powder to it. Add the prepared dal mixture to it, and stir quickly till it mixes well. Garnish with cashews and almonds, and offer.
Kesaribath #1
1 cup suji (semolina or cream of wheat)
1 cup milk
4 cups of water
2 cups of sugar
1 Pinch of ealaichi (cardamom) powder
1/2 cup of ghee
10 cashews
food color (yellow or orange)
Heat pan and add suji with 1 tsp ghee. Fry suji till golden brown on medium flame. Once it slightly changes color, remove from the pan and set aside. Add a little ghee to pan and fry cahsewnuts till golden brown. Remove from the pan and set aside. Take a heavy bottom vessal and add 3 cups of water and milk, bring it to boil. Once the water is boiling, reduce the flame, slowly add suji to it, keep stirring, add suji little at a time, making sure there are no lumps. Let it cook on a medium flame, stirring occasionally. When it thickens add sugar to it, mix well. Cook some more on medium flame, once it starts to thicken add ghee and mix well. Let it cook on medium flame another 5-7 minutes. Remove from heat, add fried nuts to it. Offer hot or cool.
Kesaribath #2
Fine Semolina - 1 cup
Sugar - 1 cup
Cardamom - 1/4 tablespoon
Yellow Food Colouring
Ghee - 1/2 cup
Milk or Water - 1 cup
Cashews & Sultanas, pre-fried in ghee
Place the milk or water in a saucepan and bring to the boil. Add food colouring and some of the ghee. Add semolina and mix well. Add the sugar and mix thoroughly. Add the rest of the ghee and mix in well, making sure there are no lumps. After mixing well, transfer the kesaribath to a plate or serving dish, and garnish with the sultanas and cashews. Offer hot or cold.
Maida Halwa #1
Maida - 3/4 cup
Sugar - 1-1/2 cups
Cardamom - 1
Ghee - 3 tbs
Milk - 1/4 cup
Yellow Food Coloring
Add 1/4 cup water to the milk and mix the maida and the coloring agent in it. Beat to mix evenly into a smooth batter. Set aside for 1/2 hour. Heat up the sugar along with 1/4 cup water in a heavy bottomed vessel. Let the sugar dissolve completely and just start to thicken. Mix the prepared batter, cardamom and ghee along with the sugar syrup and continue to heat up. Stir continuously until it no longer sticks to the sides of the vessel. Remove and offer.
Maida Halwa #2
1 Cup Maida
2 Cups Water
3 Cups Sugar
½ Cup Ghee
2 finely powdered green cardamoms
1 pinch red or green colour
A few Cashews and Raisins
Dissolve maida in water and mix well so that there are no lumps. Heat a little ghee in the fry pan. Add above mixture and stir on low fire to avoid formation of lumps. When above mixture is glassy, add sugar, colour and a little more ghee. You may now increase heat. Keep on adding ghee and stir once every 3-4 minutes. When the mixture is a nice consistency, add cardamom powder, fried cashewnuts, raisins and remove. Pour in greased tray and cut into cubes when cold.
Moong Dal Halwa #1
1-½ cup Split Yellow Gram (Hindi Dhuli Moong Dal)
1-½ cup Milk
2 cup Sugar
1 Tsp Saffron dissolved in warm milk
1 Tbsp Cardamom Powder
½ cup assorted Dry Fruits & Nuts (Raisins, Almonds, Cashewnuts, Pistachio )
8 Tbsp- Ghee
1-1/4 cups grated Khoya
2-3 Drops Yellow Food Colour
For Garnish:
Silver Varak
Rose Petals
Cardamom Powder
Dry Fruits
Soak Moong Dal in water overnight. Drain well and then grind to a coarse paste using very little water. Take ghee in a kadhai and to it add the moong dal paste and stir continuously. Stir well on a low flame and see that it becomes golden brown in colour. Add khoya and mix well and then add milk and water and mix well. Add sugar and cook on a low flame. Add saffron, colour, cardamom powder and mix well. Add dry fruits. Add garnish of dry fruits, rose petals, silver varak and sprinkle cardamom powder and serve hot or cold.
Moong Dal Halwa #2
Moong dal 1 cup
Sugar 1 cup
Milk 1/2 cup
Water 2 cups
Almonds 8
Cardamoms 4
Saffron 1/2 tsp
Mawa/khoya 3/4 cup
Ghee 1 cup.
Wash and soak the dal overnight. Grind coarsely, using very little water. Prepare a one string sugar syrup with sugar and water. Soak saffron in hot milk. Crumble mawa into fine granules. Blanch almonds, Cool and peel them and cut finely. Heat ghee in a kadhai and add ground dal and fry till golden brown on a low heat and keep stirring. Add the sugar syrup and saffron milk. Mix well and cook till halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot, garnished with crushed cardamoms and sliced almonds.
Rawa Kesari #1
1 cup Bombay rawa (Cream of Wheat)
2 cups Sugar
3 cups Water
1 cup Milk
3 tbsp Ghee
Orange Food Coloring
Cashewnuts & raisins, a few
Fry rawa, cashew and the raisins in ghee till golden brown. Then add the boiled milk and water. Keep stirring and when it gets cooked add sugar and simultaneously the orange colour. Keep adding ghee as and when required till you get desired consistency.
Rava Kesari #2
1 cup Semolina
1/4 cup Ghee
1-1/4 cups Sugar
1-1/2 cups water
1/2 tsp Cardamom powder
1 tbspn Raisins
2 tbsp Ghee
20 Cashew nuts
2-3 strands Saffron
Heat ghee in a deep bottomed pan and fry the semolina till almost golden in colour. Remove from the stove and set aside. Heat water in a thick bottom vessal and bring water to boil when it is boiling reduce the heat and add semolina Allow to cook for a couple of minutes. Add the sugar, cardamom powder and saffron and cook till everything blends. In another pan heat 2 tablespoons ghee and fry the cashewnuts and raisins and add to it. Serve hot
Sooji Halva #1
Rava 1 cup
Water 3 cups
Sugar 1-1/2 cups
Ghee 3-4 tbsp.
Cardamons, few
Cashews, few
Raisins, few
Saffron/Turmeric, pinch (for color)
Roast rava until light brown. Boil 3 cups of water, add sugar, allow it to completely dissolve. Add rava to water slowly, stirring. Fry cardamoms, raisins, cashews in ghee. Add to rava. Add saffron/turmeric and mix. Heat ghee or oil in a pan. Add bay leaf and whole cardamom, cinnamon and cloves ("gota garam mashla"). Add 1 cup of suji and fry. Stir in 1 cup of sugar, then add 1 cup of water and some raisins ("kismis"). Cook till it is as dry as you like it, and offer.
Sooji Ka Halwa #2
1 cup sooji (semolina)
1 cup ghee
2 cups sugar
4 cups water
2 small crushed cardamoms
1/2 cup raisins & chopped almonds
In a pan mix water and sugar and bring it to a boil. In another pan, fry sooji in ghee till slightly golden and ghee separates. Add cardamom, raisins and almonds. Now add the water mixture to sooji carefully so as to avoid lums, and cook till ghee separates. Keep on stirring and offer while hot.
Suji Halva #3
1/2 c Suji (semolina)
1/2 c Sugar
1/2 c Ghee
1-1/2 c Water
1 oz Sliced almonds
1 oz Raisins
8 Green cardamoms
Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and raisins. Serve hot.
Wheat Halwa
Wheat Flour (Atta) - 3/4 cup
Milk - 1/4 cup
Ghee - 1/2 cup
Sugar - 1-1/2 cup
Cardamoms - 2
Food Coloring
Cashews - 6
Add 1/4 cup water to the milk and mix the maida and the coloring agent in it. Beat to mix evenly into a smooth batter. Set aside for 1/2 hour. Heat up the sugar along with 1/4 cup water in a heavy bottomed vessel. Let the sugar dissolve completely and just start to thicken. Mix the prepared batter, cardamom and 1/2 of the ghee along with the sugar syrup and continue to heat up. Stir continuously until it no longer sticks to the sides of the vessel. Pour it over a greased plate and level it out. Add small pieces of cashew on top and while it is still warm, cut the halwa into pieces.
