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
