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Melt-in-your-mouth halwas

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W ith the festival season around the corner, what better way to celebrate than to rustle up some home-made halwas.

Sooji Halwa

Ingredients

Sooji: one cup

Sugar: one cup

Ghee: one cup

Water: 3 cups

Saffron: a pinch

Cashew: 10

Cardamom: 6

Method

Boil sugar, water, saffron, cardamom and keep aside. Place ghee in a pan and add rawa. Stir continuously till rawa turns slightly brown. Add the syrup. Keep stirring until the mixture begins leaving the sides of the pan. Garnish with cashew nuts.

Tapioca halwa

Ingredients

Tapioca: half kg

Powdered sugar: half kg

Raisins: 10 gm

Cashew: 10 gm

Ghee: 1 tbsp

Vanilla essence: 1 tsp

Method

Peel the tapioca. Cut into long pieces and grate. Squeeze out excess water. Mix it with powdered sugar, raisins and nuts. Apply ghee on a shallow plate and spread the mixture evenly. Steam it in an idli steamer or in any other vessel for 20 minutes. Remove it from fire, cool it and cut it into small squares.

Moong Dal halwa

Ingredients

Moong dal: 1 cup

Sugar: 1 cup

Ghee: 1 cup

Khova: 200 gm

Milk: half litre

Powdered cardamom: half a tsp

Cashewnuts: 10

Method

Soak the dal for two hours and coarsely grind it sans water. Fry the dal in ghee till the mixture separates from the ghee. Add milk and sugar and keep stirring till the ghee separates further. Add khova (crushed), cashew nuts and powdered cardamom and continue stirring till the mixture leaves the sides of the pan.

Indu Narayan

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