Halwa Dessert Food

DELICIOUS SUJI KA HALWA PAKISTANI FOOD RECIPE

Steps:

• Take a pot to add three tbsp of ghee and heat it
• Add three small cardamon and cook to 2 minutes in ghee
• Add one cup of suji (semolina) and cook for 3 minutes
• Add two cup of sugar and again mix it
• Add one cup of water and mix it
• Add half tbsp of saffron and half tbsp of Zarda color and mix it
• Cover and cook of 5 minutes on the low flame of the stove
• In the end, add raisin and mix together
• Dish out the plate and garnished with almonds and saffron
• Serves with puri and also eat like dessert

HALVA

Steps:

• In a deep bowl combine tahini, milk, and sugar until well mixed. Note4
• Add 1/4 to 1/3 cup of walnuts and fold them in the mixture.
• Brush a container lightly with vegetable oil, divide the remaining walnuts into two halves. Sprinkle one half of the walnut at the bottom of the container, add the tahini mixture and press down until firmly packed into your container.
• Sprinkle the other half of chopped walnuts on top and press into the Halawa.
• Cover and refrigerate overnight.
• Scoop into sandwiches directly from the container or turn it into a parchment paper and slice to serve the whole amount.

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

Steps:

• In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
• Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
• Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

HALWA RECIPE: HOW TO MAKE HALWA RECIPE AT HOME | HOMEMADE SAMBAR RECIPE - TIMES FOOD

Steps:

• Take a deep non-stick pan and heat it on medium flame. Add ghee and heat it for a minute. When ghee melts completely, add semolina (suji) and roast it well. While roasting the semolina (suji), stir it continuously until it gives out a nice aroma and turns light golden in colour.
• When semolina (suji) shows a sand-like consistency, add chopped cashews and sliced raisins. Mix them well and roast for a few minutes.
• Meanwhile, take another pan and heat in on medium flame. Pour water and milk in the pan and let it boil. When it comes to a boil, add sugar. Stir it well.
• When the milk-water mixture is ready, carefully add the roasted semolina in the mixture. Stir well while adding the semolina to ensure there are no lumps formed.
• Use the back of stirring spoon to break the formed lumps, stir until the milk-water mixture combines well with semolina. Stir till it thickens.
• Cook the mixture till it thickens. When it starts to leave the sides of the pan, turn off the flame. Lastly, garnish the halwa with chopped almonds and serve while it's still hot!

GAJAR KA HALWA | CARROT HALWA

Steps:

• First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
• You need approx 4 to 4.5 cups grated carrots.
• In a kadai or deep thick bottomed pan combine milk and grated carrots.
• On a low to medium flame, bring the whole mixture to a boil and then simmer.
• While the mixture is simmering on a low flame, keep on stirring in between.
• The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
• When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
• Stir well and continue to simmer and cook on a low flame.
• Do keep on stirring the halwa in between.
• Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
• Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.

HALVA 5 WAYS

Steps:

• Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
• Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
• Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
• Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
• Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
• For Pistachio-Rose Halva
• Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
• Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
• For Cardamom-Chocolate Halva:
• Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
• For Lemon-Poppy Seed Halva:
• Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
• Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
• Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
• For Chocolate-Za'atar Halvah:
• Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
• Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.

SOOJI HALWA (SEMOLINA DESSERT)

Steps:

• Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
• Add saffron and keep aside.
• Heat pan and add ghee, wait for a few seconds till it is warm.
• Now add semolina.
• Stir till pinky brown on medium heat only.
• Then add syrup and keep stirring till ghee separates.
• Decorate with nuts.

CARROT HALWA

Steps:

• Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
• Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

HALWA DESSERT

Steps:

• Boil the sugar, water and saffron together to make a light syrup, set aside.
• Melt the ghee or butter in a deep pan over medium heat, blending in the farina and stirring constantly so that the mixture will not burn.
• Add the sultanas and almonds.
• Within 3 or 4 minutes, the mixture should be a light brown.
• Add the saffron syrup (use caution as it will splatter) and continue stirring constantly.
• Turn the heat to its highest and cook quickly until the mixture is the consistency of mush and the ghee just begins to separate.
• Remove from heat immediately, and allow to cool.
• Serve hot or warm as a dessert.

HALWA

Steps:

• Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
• Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
• Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.

CARROT HALWA (GAJAR HALWA)

Steps:

• Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
• Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
• Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.