HALVAS - VEGETABLE
Ash-goard Halwa
2 pounds Ash-gourd (White pumpkin)
1 Cup Cream
2 Cups Sugar
2 tsp Almond, chopped
1/2 Cup Ghee
A pinch of Cardamom Powder
Grate the Pumpkin and set aside. Cook the grated pumpkin without any water. Then add cream and sugar and keep cooking and stirring till completely dry and brown in colour. Add ghee and fry till the ghee floats on top. Remove, decorate with chopped nuts and offer.
Beetroot Halwa
beetroot 1
sugar to taste
ghee 2 to 3 spoons
ilachi (cardamom) powder
cashews
Peel off the skin of the beetroot then cut it into small, fine pieces. Cook it in a pressure cooker. Next, place in a pan on the stove with sugar and 1 cup of water and boil it until you feel it get sticky. Add ilachi powder and the cooked beetroot to it and keep stirring until it becomes like halwa. Take the halwa from the stove and add ghee to it. Fry the cashews in 2 tablespoons of ghee and add them to halwa, then offer.
Bottlegourd Halwa
medium sized bottlegourd - 1
sugar - 1-1/2 cup
condensed milk - 1 can
elaichi (cardamom) - 5 pieces
ghee - 2 tbsp
kaju (cashew) pieces - 1 tbsp
kismis (raisin) - 8
Remove the skin and seeds of the bottlegourd and grate it. Put ghee in a vessel and add grated bottlegourd. Fry for 10 minutes. Add sugar to the bottlegourd and stir it for 15 minutes. Now add condensed milk to the above mix and stir till it becomes thick. Now add kaju, kismis, elaichi powder. Mix well. Offer.
Carrot Halwa #1
1 pound carrot chopped
1/2 can condensed milk
15 tsp sugar
4 tsp ghee
Handful cashews
3 elaichi (cardamom), ground
Put ghee in a pan and fry the chopped carrot. Add sugar to it. After the sugar melts and the paste thickens add condensed milk and stir till it thickens further. Add powdered elaichi and cashews. Halwa is ready to offer.
Carrot Halwa #2
4 pounds Red carrots
3 liters full cream Milk
1 pound Sugar
10 green cardamoms, ground
1/3 cup Almonds, chopped coarsely
2 tablespoons Ghee
Peel and grate the carrots. Put milk and carrots in a heavy saucepan. Bring to boil, then simmer until thick, stirring often. Once it starts thickening, stir continuously. Add sugar and cook further till it thickens. Add ghee, and all the dry ingredients. Stir on low heat till the ghee oozes out of the mixture. Typically in India, this dish is cooked on a very slow dying fire for hours!! So keep this in mind and simmer over very very low heat.
Carrot Halva #3
4 lbs Carrots
1/2 gal Milk
2 cups Sugar
2 cups Carnation milk powder
1 cups Ghee
Nuts to taste
Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add ghee and cook more, stirring often, to roast the carrots well (about 1/2 hour). Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. Add the nuts and raisins and turn off the heat. Pour in a serving dish and offer warm or cold.
Carrot Halwa #4
Carrots - 4 or 5 medium
Sugar - 1-1/2 cups
Milk - 3/4 cup
Ghee - 2 tbs
Cashews - 8
Cardamom - 2
Peel the carrots and grate it into thin, even pieces. Heat up 1/2 of the ghee in a heavy bottomed vessel and stir fry the carrot gratings in it for a few minutes. Add the milk and 1/4 cup water and cook the carrot for a few minutes. Add the sugar and mix well until it dissolves completely. Bring to a boil and stir well. Once it no longer sticks to the sides of the vessel, add the remaining ghee, cashew pieces (fried in ghee) and cardamom, remove from the heat, and offer.
Gajar Halwa #1
Water
1 can (14 oz.) sweetened condensed milk
2 cup grated carrots
1 cup butter
2 Tbsp chopped blanched almonds
2 Tbsp raisins
1/4 tsp ground saffron
1 Tbsp fresh lime juice, heated
Put condensed milk in a pan, add 1 can of water to it and bring to a boil. Add carrots and cook over low heat for about 45 minutes, stirring occasionally. Add butter gradually and cook until fat begins to separate. Add the almonds and raisins and saffron that has been dissolved in the lime juice. This dessert may be served hot or cold.
Gajar Halwa #2
6 medium carrots
3 cups milk
8 whole cardamom pods
6 tbsp. ghee
6 tbsp. sugar
1-2 tbsp. golden raisins
1 tbsp. shelled, unsalted pistachios, lightly crushed
1-1/4 cups heavy cream, lightly whipped
Peel the carrots and grate them. Put the grated carrots, milk, and cardamom pods in a heavy bottomed pot and bring to a boil. Turn heat to medium and cook, stirring now and then, until there is no liquid left. Adjust the heat, if necessary. Heat the ghee in a non-stick frying pan over medium-low flame. When hot, put in the carrot mixture. Stir and fry until the carrots no longer have a wet, milky look. They should turn a rich, reddish colour. This can take 10-15 minutes. Add the sugar, golden raisins, and pistachios. Stir and fry for another 2 minutes. This halwa may be served warm or at room temperature. Offer with the cream on the side.
Gajjarela
1-1/4 cups carrots, grated
5 tbs ghee
1 litre milk
1/4 cup raisins
½ cup sugar
1/2 cup cashewnut halves
½ cup mawa (khoya) or fine ricotta
Heat the ghee in a non-stick pan on medium heat. Add the grated carrots and fry till they turn light brown. Add the milk and cook until almost dry. Add sugar and stir well till the sugar is dissolved. Add the raisins and cashewnuts. Keep stirring continuously, otherwise the mixture will stick to the bottom. Stir until semi-dry. Add mawa and mix well. Cook until the halwa leaves the sides of the pan and ghee separates from the halwa. Drain out the ghee from the halwa before storing it. Store in a refrigerator. Serve warm. Garnish with silver varakh and cashewnuts.
Matar Ka Halwa
4-1/4 cups Milk
1-½ cup shelled Peas
2 Cardamom
2 Tbsp Ghee
¼ Tsp Saffron dissolved in 4 Tbsp Warm Milk
1-1/4 cups grated Khoya
1 cup Sugar
2-3 Drops Green Food Colour
8-10 Raisins
8-10 Cashewnuts
10-12 each of Pistachios and Almonds
1 Tsp Cardamom Powder
For Garnish:
Rose Petals
Silver Varak
Dry Fruits
Boil the peas in water for 5 minutes, drain, cool, and then made to paste with little water. Soak the pistachios and almonds in water and then remove the skins, and mince. Heat 2 tbsp ghee in a kadhai and add cardamom to it. Saute green peas in it for a few minutes. Set aside. Heat milk in a kadhai and after it boils a bit, add the sauted green peas to it. Stir well and then add half the grated khoya to it and mix well. Add saffron and mix well. Stir occasionally and see that the milk does not stick to the bottom and it starts getting a bit thick. When the mixture becomes a bit tight, add sugar, the remaining khoya, green food colour, dry fruits and cardamom powder. Check the sweetness and adjust. Stir well and see that the desired halwa consistency is obtained. Put on a serving platter and decorate with dry fruits, rose petals, and silver varak. Offer hot or cold.
Pith Halwa
Water 1 cup
Milk 2 cups
Peeled and grated pith (gourd or melon) 2 cups
Sugar 1 1/4 cups
Rawa 1/2 cup
Ghee 1/2 cup
Cashewnuts 2 tbsps
Raisins 2 tbsps
Saffron 1/4 cup
Cardamom powder 1/4 tsp
Heat a tablespoon of ghee in a pan and fry the rawa, cashewnuts and raisins till light gold. Set aside. Fry the rawa in two tablespoons of ghee till well roasted. Cook in a thick kadai the rawa and pith in milk and water till dry, stirring all the time. Add the sugar and cook till dry again. Add the saffron and the remaining ghee and fry until the halwa leaves the sides of the kadai. Add the cashewnuts, raisins and cardamom powder. Stir well and offer hot.
Pumpkin Halwa #1
White Pumpkin - a thick piece
Sugar - 1-1/2 cups
Cashews - 6
Milk - 3/4 cup
Ghee - 3 tbs
Cardamom - 2
Food colouring, if desired
Peel the pumpkin and grate it into fine strips. Squeeze it to remove the water. You may also drain off the excess water using a fine collander. In a heavy bottomed vessel, heat up 1/2 of the ghee and stir fry the dry pumpkin gratings in it. Continue for about 5 minutes. Add milk and 1/4 cup water and cook the pumpkin. Add the sugar and mix well to dissolve completely. Add the cardamom and coloring agent (if using). Reduce the heat and when the sweet no longer sticks to the sides of the vessel, add the remaining ghee and cashew pieces (fried in ghee). Mix well and remove from the heat, and offer.
Pumpkin Halwa #2
Grated Pumpkin - 2-1/2 cups
Milk - 1/2 cup
Sugar - 1/2 cup
Honey - 1 cup
Salt a pinch
Cardamom - 5
Red Food color
Cashewnuts - 10
Ghee - 2-1/2 tbsp
In a pan, heat 1/2 tbsp ghee, add the grated pumpkin to it and stir well on low heat. To this add a pinch of salt, food color, milk and cook till the pumpkin is tender. To this add sugar, honey, stir constantly in low flame, add the cardamom and leave it for 5 minutes. Add 1 tbsp ghee to it and stir well, letting it cook until the ghee floats. Fry cashewnuts in 1 tbsp ghee to a golden color and add to the halwa mixture.
Pushnikai Halwa
4 cups grated pumpkin
2 cups sugar
1-1/2 cup milk
1 tbsp elaichi (cardamom) powder
2 tbsp raisins
2 tbsp cashews
3 tbsp ghee
Grate the pumpkin and keep aside. Once the water drains out, squeeze out the rest of the water. Fry the nuts and raisins and then add the grated pumpkin in ghee and fry a little while. Then add milk and cook till soft and dry. Add sugar and cook until dry. Add elaichi powder, and done.
Tomato Halwa
1 Cup Tomato pulp
1 Cup Sugar
1/2 Cup Ghee
Few cashewnuts and pista (pistachios) (fried in ghee)
3 Cardamons, powdered
Heat thick bottom pan, add tomato pulp and keep stirring until it becomes a thick consistency. Add sugar and ghee little by little. Cook until the mixture leaves the sides of the pan and ghee starts to separate. Add the cardamon powder and fried cashews and pistas. Remove from stove and transfer into a greased plate. Once it cools down, cut into desired shapes. Heat it up just a little before offering.
