When it comes to homemade desserts nothing can beat the range and taste of the Indian halwa

Gajar halwa

Ingredients

Red carrots, medium-size, grated:10-12

Ghee: 5 tbsp

Milk: 1 1/2 cup

Sugar: 3/4 cup

Khoya, grated: 4-5 tbsp

Cardamom powder: 1/2 tsp

Saffron: few strands

For garnishing

Chopped almonds and pistachios

Method

Heat the ghee in a wide kadai. Add the grated carrots and stir for 2 to 3 minutes. Add the milk and khoya and cook on a low flame until the milk is absorbed by the carrots. Add the sugar and keep on stirring until the sugar dissolves and the mixture thickens.

Add the cardamom powder. Dissolve the saffron strands in a little milk and add it to the mixture. Mix well. Serve hot, garnished with chopped almonds and pistachios.

Moong Dal halwa

Ingredients

Yellow moong dal: 2 cups

2 cups grated khoya

Ghee: 1 1/4 to 1 1/2 cups

Milk: 1 cup

Sugar to taste: 2 to 2 1/2 cups

Cardamom powder: 1 tbsp

Saffron: a few strands

For garnishing

Chopped almonds and pistachios

Method

Soak the moong dal in water for three to four hours. Drain water and grind it coarsely using very little water. Heat the ghee in a thick bottomed kadai.

Add the ground moong dal and stir the mixture on a medium flame until it becomes golden brown. Add the grated khoya and stir again on a low flame for about 10 minutes. Heat the milk.

Add it to the above mixture along with the sugar. Stir continuously on a low flame until the ghee separates.

Dissolve the saffron in a little milk and add it to the above mixture along with the saffron strands.

Mix well and serve hot, garnished with chopped almonds and pistachios.

Kesaria milk halwa

Ingredients

Milk: 2 litres

Fresh curd: 4 tbsp

Sugar: 200 gms

Saffron: a few strands

Cardamom powder: 1 tsp

For garnishing

Chopped almonds and pistachios

Method

Take a thick bottomed pan. Mix the milk and curd and put it to boil.

Add the sugar and cook on a low flame until the mixture thickens.

Keep on stirring and the mixture will thicken. Dissolve the saffron in a little milk and add it to the mixture along with the cardamom powder. Mix well. Sprinkle the chopped almonds and pistachios on top and serve hot.

Badam halwa

Ingredients

Almonds: 2 1/2 cups

Sugar: 2 cups

Ghee: 1 1/2 cup

Milk: 1 cup

Cardamom powder: 1/2 tsp

Saffron: a few strands

Method

Soak the almonds in water for six to seven hours.

Remove skin and coarsely grind in a blender. Heat the ghee in a heavy bottom kadai. Add the almonds and keep stirring on a low flame until brown in colour.

Add the milk and sugar and cook on a low flame for a few minutes until the sugar dissolves, stirring continuously. Serve hot.

Note

All halwas must be served piping hot.

The quantity of sugar varies as per taste

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