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Easy,delicious and healthy Halva recipes-nutrient and taste in one dish

Updated on April 13, 2012
carrot halwa
carrot halwa | Source

quick,effortless and tasty dessert

US is a home away from home. As much as we love celebrating our Indian festivals here, we get the same pleasure when we celebrate the festivals those in US…Come October and my house gets busy gearing itself for the upcoming fests…my husband and I come from different cultural backgrounds so we have a couple of festivals lining up from October some from his side,some for mine and some combined!!!By the time one festival finishes its time to celebrate the other…With Durga pooja approaching(a very famous festival in East India),Sandip is keeping a close eye on my 'what special to cook' list. I love dessert. I think that dessert to be almost the epitome of what fine dining is. It doesn't satisfy hunger or nutritional needs; it’s food purely for pleasure.Desserts make people happy and very happy!!!(it does at my home). It really makes a meal special.

The first desert which I made was Carrot Halwa,it was easy to make and very delicious.Happy with its ‘success’,I experimented with other types of halva and was never disappointed by any of them.So here is a list of some halva/halwa which I made.Enjoy J

Desserts make people happy and very happy!!!(it does at my home). It really makes a meal special.

The first desert which I made was Carrot Halwa,it was easy to make and very delicious.Happy with its ‘success’,I experimented with other types of halva and was never disappointed by any of them.So here is a list of some halva/halwa which I made.Enjoy J

Deserts are an important part of our meal(I believe so)Halva (or halawa, xalwo, haleweh, ħelwa, halvah, halava, helava, helva, halwa, halua, aluva, chalva, chałwa) refers to many types of dense, sweet confections, served acoss the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world.

*Halwa tastes best with *clarified butter(ghee), in case you can't arrange some,or you are health conscious then all that you are left with is to search for a nice substitute for clarified butter. Commonly, usage of various forms of cooking oil is suggested for substituting clarified butter. You can use olive oil, canola oil and other vegetable oils as its substitutes.

Almonds or Badam Halwa

Ingredients

Milk, Sugar- 1 cup each

Almonds or Badam- ½ cup

*clarified butter- ½ cup

· Soak the almonds in water overnight and blanch(is soaking and removing the peels of the almond) it.

·Remove the outer skin and grind into smooth paste using milk for grinding.

·Mix little water to sugar and heat it in a heavy bottomed kadai or oan or vessel till it is dissolved and once when one string consistency is reached.

· Add badam or almond paste and cook till it becomes thick.

· When the halwa sticks to bottom, Add *clarified butter little by little and cook till halwa consistency is reached.


Milk Halwa Ingredients

Milk- 2 litre

*clarified butter- 1 tablespoon

Powdered Cashews – 1 tablespoon

Sugar – 2 ½ cup

Lemon Salt- ¼ teaspoon

· Heat a heavy bottomed pan and boil milk till it reduces to three fourth of its consistency.

· Add sugar, and lemon salt and cook for another few minutes.

· Fry cashewnuts in *clarified butter and add to the halwa.

· Add little more *clarified butter if necessary.

· When halwa consistency is reached , remove from fire.


Dates Halva

Seedless Dates- 1 cup

Sugar- 1 cup

*clarified butter- 1 cup

Milk- ½ cup

Almonds

cashews – little

· Soak the dates in hot water, for about 1 hour and grind it along with milk.

· Heat a heavy bottomed pan, Add Sugar with little water

· When it reaches one string consistency, add the grinded date paste, cashews, almonds, and saffron.

· Keep stirring till it becomes little thick.

·When the halwa sticks to bottom, Add *clarified butter little by little and cook till halwa consistency is reached

· Decorate with cashews or almonds.

Instant Halva Ingredients

Wheat Flour- 1 cup

Sugar- 1 cup

*clarified butter- 1 cup

Milk- 1 cup

Cashews- 1 tablespoon

Almonds- 1tablespoon

Cardamom Powder- ½ teaspoon

· Heat a heavy bottomed pan, Add half cup *clarified butter and wheat flour.

· Fry till the raw smell goes.

· Then add milk to it and keep stirring continuously until it becomes thick.

· Then add sugar, remaining *clarified butter and keep stirring till it reaches halwa consistency.

· Then add cashews and almonds and remove from fire.

Mixed Milk Halwa

Wheat Milk- 1 cup

Coconut Milk- 1 cup

Buffalo/Cow Milk- 1 cup

Sugar- 3 cups

Cardamom powder- ½ tsp

Chopped Cashews and almonds – 2 tsp

· Heat a pan, Add sugar with little water( 1 cup ). Stir until dissolved.

· Then now, add all 3 types of milk to it and keep stirring till it reaches halwa consistency

· Then add cardamom powder, chopped cashews and almonds and remove from fire.

· When adding the milk in the sugar syrup, It will stick but it melts quickly if you keep stirring.

Caramel Halwa

Semolina ¾ cup

Butter 1 cup (clarified)

Milk 3 cups

Sugar 1 ¼ cup

Eggs 2

Small cardamoms 4 to 5

Almonds 10 to 12 sliced

· In a pan stir continuously sugar and cardamoms on a medium flame till melts and turn golden brown.

· Beat eggs separately.

· In a separate bowl, add semolina and milk mix them well.

· Then add mixture of eggs in it and mix it well.

· Then add melted sugar in the whole mixture and stir it continuously on low flame until oil separates.

· Garnish with sliced almonds and serve.

Turkish Halwa

1 1/2 cups water

1 1/2 cups molasses

1/2 cup unsalted butter

2 cups all-purpose flour

1/4 cup chopped walnuts

Bring water and molasses to a boil in a saucepan. Meanwhile, melt the butter in a separate saucepan over low heat. Stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.

Pour the molasses mixture into the flour, stirring to form a ball.

Fold in chopped walnuts. Drop onto waxed paper by the spoonful, and allow to cool completely before serving. Store in an airtight container.

Besan (Gram Flour) Halwa

· 1 cup milk

· 1/2 cup water

· 1/2 teaspoon ground cardamom

· 3/4 cup *clarified butter

· 1 cup chickpea flour (besan)

· 1 cup sugar

· Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.

· Melt the *clarified butter in a shallow skillet over medium heat; stir the chickpea flour into the melted *clarified butter and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

Atta (Whole Wheat) Halwa

· 1/2 cup *clarified butter (*clarified butter)

· 1/4 cup cashews

· 1/4 cup raisins

· 1 cup whole wheat flour

· 3 cups water

· 1 cup sugar

· 1/2 teaspoon ground cardamom

· Melt the *clarified butter in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted *clarified butter until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.

· Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

Carrot Halwa

· 2 cups shredded carrots

· 2 cups milk

· 3 tablespoons unsalted butter

· 1/4 cup sugar

· 1/2 teaspoon cardamom powder

· 6 chopped roasted cashew nuts (To garnish)

  • Roast the cashew nuts and set aside for the garnish.
  • Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
  • Melt the butter in a frying pan on medium heat.
  • Add the shredded carrots and stir-fry for about seven to eight minutes.
  • Carrots should be tender and slightly changed in color.
  • Add the milk and cook until the milk dries. This will take about eight to ten minutes.
  • Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
  • Garnish with cashew nuts.

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    • cost-segregation profile image

      cost-segregation 5 years ago from USA

      Hi Dipsmi, I have followed you in your hub and i am awaiting your new hub post .

    • dipsmi profile image
      Author

      dipsmi 5 years ago from Plymouth, Minnisota

      dear cost-segregation,carrot halwa is my favorite halwa too!!!

    • cost-segregation profile image

      cost-segregation 5 years ago from USA

      I love to eat Halwa especially Carrot Halwa so thanks for sharing list of Halwa sweet .

    • dipsmi profile image
      Author

      dipsmi 6 years ago from Plymouth, Minnisota

      Rehana-is it?wish you were here...carrot halwa is a dessert cook occasionally at my place...

    • Rehana Stormme profile image

      Rehana Stormme 6 years ago

      OMG, you know what? Carrot halwa is my favorite halwa!! I'll definitely show this recipe to my Mum. May be we'll try it out over the weekend! Thanks for sharing!