Ingredients
2 cups grated coconut, fresh (frozen also can be used)
1⁄2 cup Rice, uncooked
1⁄2 cup Sugar
1 or 2 tsp Ghee
1⁄4 tsp Cardamom Powder
Cashews and Raisins, sautéed in some ghee
Method
-
Soak rice in enough water for 2 to 3 hours or until rice becomes soft.
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Grind the soaked rice and grated coconut into a very fine paste by adding some water. But
don’t make it too watery. It should be like a smooth paste. Keep aside.
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In a non-stick pan pour sugar and add some water just enough to immerse the sugar (approx.
1⁄2 cup). Bring the sugar solution to a boil and wait till one string consistency is acquired.
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Then immediately add the cardamom powder + ground coconut – rice paste and keep stirring
until it becomes thick and leaves the sides of the pan. Just before turning off the flame, add
ghee and mix well.
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That’s all! Great tasting coconut halwa is ready!!
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Here are some serving ideas for this yummy halwa. But don’t forget to garnish it with fried
cashew and raisins.
Ingredients
Milk Powder -1 Cup
Baking powder-1 tsp
Egg -1
Milk -1 litre
Sugar- 3⁄4 cup or to taste
Cardamom, powdered- 1⁄2 tsp
Cashew nuts and Badam, sliced – 1 tbsp
Method
-
Boil milk with sugar, sliced cashew nuts and badam in a big heavy bottomed pan.
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Sieve milk powder and baking powder together and put this into egg which is not beaten.
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Knead it and make about 18 balls with this.
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Add these balls slowly in the boiling milk.
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These balls will double the size while cooking. Cook on medium flame for about 20-25
minutes.
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Add cardamom powder and mix gently and remove from fire. Serve either warm or chilled.
Ingredients
Grated coconut - 1 cup
Sugar - 3/4 cup + 1 tbsp
Ghee - 2 tsp
Cardamom powder - 1/4 tsp
Method
-
Take a kadai/pan (non stick preferable) add sugar and just enough water (approximately 1/2
cup) to cover the sugar and boil it.
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When the sugar water starts boiling, add cardamom powder, ghee and the grated coconut.
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Simmer and cook stirring often, till the coconut mixture starts foaming and leaves the sides of
the pan.Take a small mixture and if you are able to make a ball out of it, switch off the flames.
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Pour it on the greased tray or plate. After it cools a little, make cuts in desired shapes.
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Leave it to cool completely. After that take the pieces gently and store it in an air tight
container.
Ingredients
Seedless Dates- 10 numbers
Condensed milk[Milkmaid] - 50 ml
Milk powder- 40 grams[ I used Everyday Dairy whitener 40g sachet]
Butter- 1 tablespoon
Almonds to garnish
Method
-
In a microwave proof dish put in dates and half cup water and microwave on high for 3
minutes or till the dates is soft.
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Remove from microwave take out the dates and puree with a little water used to soften the
dates.I did not make a smooth puree.I wanted a few bits of dates to bite into.
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Microwave butter in a microwave proof dish for 1 minute
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Put in dates puree,condensed milk, milk powder and mix well.If the mixture is too dry add a
couple of teaspoons of the water used to soften dates.[Do not add too much.]
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Microwave on high for 4 minutes.Stir at teh end of 2nd minute.Keep a close watch else it will
get burnt.The mixture will rise like this...
-
Mix well and check if it is glossy.Else Microwave for a few more minutes.
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Let it cool for an hour.Grease your palms lightly and pinch out a small piece of the mixture
and roll into a ball.Flatten lightly and garnish with almonds / nuts
Whole wheat flour/ Atta - 1/2 cup
Ghee- 1/2 cup (same amount as wheat flour...never compromise the quantity)
Sugar - 3/4 cup (slightly lesser than two parts of flour)
Water - 1 cup + about 1/4 cup ( 2 1/4 parts of flour)
Method
-
Heat ghee / clarified butter in one of your non stick pans. I used fresh homemade cow’s ghee,
amma had sent over :)
-
I used a shallow nonstick pan and lesser ratio of ingredients for the pictorial and please go
ahead with your wider deeper pans. For beginners I strongly suggest to start with minimum
quantity, say, 1/4 cup of wheat flour and 1/4 cup of ghee like I am doing here!
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Add wheat flour to the heated ghee
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Ah! while you place the pan to heat ghee, place the pan of water (flour : water = 1 : 2 1/4)
simultaneously on the adjacent stove over medium flame.
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Blend ghee + atta well. It should be watery and not thicker than you see here. This is important!
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Keeping flame to minimum, stir the mixture continuously.
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You can see the colour changing while the flour gets cooked in ghee
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This will take 2-3 minutes (if you have used 1/4 cup of flour and ghee) and you see the flour
attaining a deeper brown hue with the distinct aroma of wheat + ghee all around you!
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The water must have reached the rolling boiling stage now. Make sure you don’t let it boil and
evaporate as we might mess up with the ratio
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Yes, this is where you are supposed to reach with the wheat and ghee part. I removed it from
fire and brought it under daylight to show you the actual colour.
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You don’t have to put off the stove as I did and can dump sugar..
-
..followed by the boiling water. Be careful as you see the mix rising up a bit with a hissing
sound and settling down the next second, since you are using the boiling water. Be careful
with the very hot water too.
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This stage reaches after 2 seconds from the previous. I had to put off the stove after my
struggle to click a decent picture :) The same stage for a closer shot. While you mix, ensure
there are no lumps formed. It is safer to put off fire for a few seconds until you blend the
mixture well.
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Keep the flame low and stir. Yes! Put off one and note the consistency and the colour. This
stage is reached within a minute after you mix the flour, ghee and boiling water. Within
seconds you can see the whole thing forming into a smooth glossy mass, leaving sides of the
pan with a wonderful aroma. Interesting, na? :)
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Ah! there you go! heave a deep sigh of relief, you’ve made it! Put off fire. Transfer to another
bowl and leave it cool a bit. The halwa will be really hot!
Ingredients
Sooji - 2 1/2 Cups
Sugar - 2 1/2 Cups
Dry coconut flakes/Powder- 1 1/4 Cup
Unsalted Butter - 4 Tb spns
Cardamom powder - 2 pinches
Almond Flakes - 4 Tbspns
Raisins - 3 Tb Spns
Milk - 3/4 Cup
Method
-
Take a pan and add butter to it. When it is hot add almond flakes and raisins.
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When the raisins pops up add sooji to it and roast it for 10 minutes or until you get light
brown colour. The raw smell should go away. Make sure you continously stir it so that the
sooji won’t get burnt.
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Now add dry coconut powder and fry by stirring it for 3-5 minutes.
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Then add sugar and stir it for 2-3 minutes.
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Finally before turning off the stove add cardamom powder.
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After turning off the stove add the milk and mix it. The mixture will be tight.
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Let it cool for 5 mins and start making ladoo.
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Make sure you don’t put too much milk. You should be able to gather the mixture and make
a laddu. You can also sprinkle water or milk on the mixture for making a laddu.
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Make sure to put a bowl of cold water so that you can dip your hand in the cold water and
then a make a laddu. By dipping in cold water and then taking the mixture into hand will also
make the task more easy because this wetness will be helpful for binding it easily.
Ingredients
1 cup course mung dal flour
1 tea spoon whole mung dal (opt.)
1 cup ghee
1 cup sugar
4 cup boiling water
1⁄2 tea spoon cardamom powder
Pinch saffron
For Garnishing:
Sliced almond
Sliced pista
Cashew
Method
-
Heat oil in a non stick pan. Add mung dal flour and mung dal in it. Roast at slow flame till light
brown.
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Add 3 cups of boiling water in it and let it cook till mung dal absorbs water. Stir continually.
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Add sugar and remaining water and saffron into it and cook well.
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Cook till it separates ghee. Add cardamom powder.
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Hot and yummy Mung Dal Halwa is ready to serve.
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Garnish with almond, pista and cashews.
