BANANA HALWA

Ingredients: 

• Bananas - 2 cups
• Milk - 3/4 cup
• Sugar - 1 1/2 cup
• Coconut(grated) - 1 cup
• Ghee - 1/2 cup

Method: 

 

• Peel off and mash the bananas.
• Heat ghee in a heavy pan.
• Add bananas and cook over low heat, stirring it continuously to prevent the mixture from sticking.
• Cook until the bananas are brown in colour. Add more ghee if required.
• Add sugar after a few minutes and continue stirring until dissolved.
• Add cardamom powder and remove from heat.
• Keep stirring till the mixture becomes thick.
• Spread the mixture on a flat plate and decorate it with ghee roasted cashewnut.
• Allow it to cool and cut into squares.
• Then ready to eat.

PUMPKIN HALWA

Ingredients:

• Grated Pumpkin - 2 1/2 cups
• Milk -1/2 cup
• Sugar - 1/2 cup
• Honey -1 cup
• Cardamom - 3
• Cashew nuts - 8
• Ghee - 1/4 cup

Method:

• Roast the cashews in ghee until it becomes golden brown.
• Heat 1 tsp ghee, add the grated pumpkin to it and stir well in low flame till the raw flavor is gone.
• Add milk and cook till the pumpkin is tender. To this add sugar, honey, stir constantly in low flame.
• Add the roasted cashews and grounded cardamom mix well and leave it for 5 minutes.
• Add 3 tsp ghee to it and stir well, put in low flame till the ghee floats.
• Then searve hot.

MAIDA HALWA

Ingredients:

• Maida:  1 cup Sugar:  1 ½ Cups
• Ghee: 1 Cup
• Water: 1 ½  Cups
• Roasted cashews: 1/4 Cup
• Raisins: 1/4 Cup
• Cardamom powder:1tpl spoon
• Food color: 1 pinch red

Method:

• Mix maida and water in a bowl evenly.
• Fry the cashews and raisins in a pan and keep aside.
• Add one tablespoon ghee in a frying pan and add the maida mixture.
• Stir on a low flame avoiding lumps.
• When the mixture becomes smooth, add sugar and food color.
• On high flame, add more ghee, cardamom and the fried cashews and raisins.
• Remove from heat at the right consistency and add to a ghee-greased tray.
• Cut into cubes. 
• Then ready to eat cool. 

PINEAPPLE HALWA

Ingredients:

Pineapple juice - 2 cups
Maize - 2 cups
Pineapple slice pieces - 2 cups
Ghee - 2 cups
Sugar - 2 cups
Kesari powder - 1 pinch
Cashews - 10
Almond - 10
Elachi -5 pods
Cherrzy - 5


Method: 

1. Heat 1 cup of water, add maize, pineapple juice, sugar.
2. Stir continously in slim heat.
3. When it gets thick add pineapple pieces, ghee little by little and stir continously.
4. When it all mixes well a add kesari powder and stir well.
5. Take a plate and spread evenly one spoon of ghee on that.
6. Spread halwa on that plate.
7. Slice cashews,almond,cherry of your choice and powder elachi.
8. Decorate all the above on top of halwa and cut into pieces when it is warm.
9. Spread halwa on that plate.

RAGI HALWA

             

Ingredients:

•  Ragi -1 cup
•  Grated coconut – 1 cup
•  Jaggery (veelam) – 1 cup
• Cardamom powder – 1/2 Teaspoon
•  Water approximately – 3 cups
•  Pure ghee – 5 Teaspoons
•  Grated dry fruit – A jhandful

Method:

•  Clean and wash ragi  and keep aside. Grate coconut, jaggery  as well. Peal cardamom and powder it also.
• Mix both ragi, grated coconut and grind it in the mixer to a fine consistency adding water in steps.
•  Strain it through a clean muslin cloth and the extract of both ragi and coconut mix is as below.
•  Add chopped jaggery and cardamom powder from step 1 to the extract and is as shown in the image below.
•  Transfer the above mix to a broad based bowl adding 2 teaspoons of pure ghee and grated dry fruits (Cashews and pista etc.) and heat it on medium-low flame
•  Keep stiring with a wooden spatula till it thickens and make sure it doesn’t attach the bottom of the bowl.
•  Grease a cup with a little ghee and pour the above mix.
• Then serve  hot, & cool.

RAVA KESARI

                                                   

                                                              

    Ingredients:                         

• Rava  - 1/2 cup
• Sugar - 1 cup
• Water - 1.5 cup
• Ghee - 1/4 cup
• Cashew nuts - 10
• Saffron - few strands
• Milk  - 1 tsp
• Cardomom powder - 1 tsp
• Food color - a pinch

Method:

• Take 1 tsp of ghee and roast the cahewnuts. 
• Heat 1 tsp of ghee in a pan and roast the rava until it turns pink in low  medium flame (This usually takes about 4 min) and switch off the flame.
• Boil 1.5 cups of water and slowly pour it over the roasted rava. Constantly stir the rava as well so that no lumps are formed.
•  Add food color and mix well and leave it for 5 minut . 
• The rava would be now cooked in the hot water.
•  Switch on the flame and add sugar,remaining ghee, cardomom powder and stir constantly until he kesari comes off the sides. 
• Note that the consistency will get thicker after some time.
• So switch off the flame just before the required consistency is reached.
• Garnish with fried cashew nuts.
• Then serve hot.  

CARROT HALWA

                                                 
Ingredients:

• Carrots - 4 (small size)
•  Milk - 1 cup
•  Sugar - 1 cup
•  Ghee - 3 tsp
•  Cashew nuts for garnishing
•  Raisins(Dry grapes/ munthiri) for garnishing

Method:

•  Peel the carrots and grate them.
•  Soak the grated carrots in the milk and pressure cookr.
•  Heat sugar and ghee in a non stick pan.
•  Add the pressure cooked carrots and milk. 
•  Keep the lid closed in between stirrings, as there maybe some splashes, when the milk and ghee boil .
•  When the milk condenses and the halwa begins to thicken, remove from flame.
• Garnish with cashews and raisins roasted in ghee.
• Then ready to eat.