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HALVAS

Dal & Grain
Fruit (Below)
Milk
Nut
Vegetable



HALVAS - FRUIT

Anjeer (Fig) Halwa

1 cup dried anjeer (figs)
3 tbsp ghee
cup almonds, blanched, powdered
1/2 cup milk powder
4 tbsp sugar
tsp elaichi powder
2 tbsp slivered almonds


Cook the anjeer in boiling water for 3 to 5 minutes. Drain and puree them in a mixer. Set aside. Heat the ghee in a heavy bottomed pan, add the powdered almonds and fry on a medium flame for at least 2 minutes. Put the pureed anjeer, milk powder, sugar with cup of water and cook for about 5 minutes till the sugar gets dissolved, stirring continuously. Add the cardamom powder and stir well. Decorate with slivered almonds.

Banana Halwa #1

Rava - 1 cup
Sugar - 1 cup
Banana Slices - 1 cup
Ghee - 1 tsp
Milk - 1 cup


Fry the rava until golden brown in some ghee. Add the banana slices, 1/2 cup water and the milk. Once the rava is cooked, add the sugar and the remaining ghee and mix thoroughly. Once it no longer sticks to the sides of the vessel, remove from the heat. Add some food coloring if you like, then offer.

Banana Halwa #2

ghee 2/3 cups
bananas, peeled and chopped 3
sugar 1 cups
nutmeg 1/2 teaspoons
cardamom (green), powdered 1 teaspoons


Heat 3 tablespoons of ghee in a heavy pan. Add the sugar along with the bananas and cook gently over low heat. Stir to prevent the mixture from sticking. Keep adding a little of the remaining ghee, until all the moisture evaporates and the mixture becomes golden and sticky. Add the nutmeg and cardamom; remove from heat when the halwa leaves the sides of the pan. Do not overcook. Spread the halwa into a deep, large plate. Allow it to cool and cut into squares.

Boppai (Papaya) Halwa

2 cups ripe Boppai (papaya) gratings
1 cup Sugar
2 cups Ghee
1 cup Sugar
2 tsps Elachi (cardamom) powder
cup Kaju (cashews)
cup Kishmis (raisins)
a pinch Saffron


Cook boppai gratings mixing with sugar and a little water. While boiling, add saffron and ghee. Cook till it leaves the sides of the pan. Add elachi powder and kishmis and mix well. Pour in a greased plate, cut into neat pieces and garnish with kaju.

Coconut Halwa

Coconut - 1 large
(or)
Grated Coconut - 1-1/2 cups
Rice - 1/2 cup
Ghee - 2 tbs
Powdered Jaggery - 1-1/2 cups
Cashews - 6
Cardamom - 2


Soak the rice in warm water for at least an hour prior to preparing. Grind this wet rice along with the coconut, without adding much water, into a fine smooth paste. In a heavy bottomed vessel, heat up this ground paste along with the powdered jaggery and the cardamom. Stir well and remove from fire when it no longer sticks to the sides of the vessel. Fry the cashew pieces in ghee and add along with the remaining ghee. Mix thoroughly and offer.

Dry Fruit Halwa

Bread crumbs 2 cups
De-seeded, chopped dates 2 cups
Sugar 1 1/2 cups
Dry figs 1 cup
Chopped walnuts 1 cup
Chopped raisins 1 cup
Ghee 1 cup
Peeled and chopped almonds 1/2 cup
Chopped cashewnuts 1/2 cup
Cardamom powder 1 tsp


Soak the walnuts in a cup of water for five minutes. Drain and wash well. Set aside. Fry the crumbs in half a cup of ghee till well roasted. Transfer to a plate. In a non-stick pot, add the dates, the figs, the walnuts, the almonds, the cashewnuts, the raisins and four cups of water. Stir and cook over moderate heat till the mixture becomes semi-thick and the dry fruit is cooked. Add the crumbs and stir till thick. Mix in the sugar and cook till dry. Add the remaining ghee and the cardamom. Stir till the ghee starts oozing from the mixture. Remove and serve hot or at moderate temperature.

Fruit Kesari

grapes, banana, pineapple, etc., chopped - 1 cup
rava - 1 cup
sugar - 1/2 cup
cardomoms - 6
cashews - 6


In little ghee fry the fruits add 2 cups of water and sugar. Add caradomoms. When it boils add the rava and stir until it becomes a non-sticky paste. Roast the cashews in ghee and add it to the kesari.

Mixed Fruit Halwa

1 Cup of grapes
2 Bananas cut into slices
1/2 Cup of Pineapple Slices
!/2 Cup Apple Chunks
1 Cup of Rava
!/2 Cup Sugar
!/2 tsp Cardomom Powder
6 cashews


Heat a little ghee and fry suji for 3 minutes, remove from the pan and set aside. Add a little ghee to the pan and add fruits and fry for 2-3 minutes, then add water (1/2 Cup) Add caradomoms. When it boils add ghee and rava then stir until it becomes a non-sticky paste. Roast the cashews in ghee and add it to the kesari

Nendram Pazham Halwa

Fully ripe bananas - 4
Sugar 1/4 cup
Ghee 1/4 cup
Cardamom - 4


Peel and slice the banana. Heat 2 tbsp of ghee in a kadai. Add the fruit and cook on a slow fire for ten minutes. When the fruit is well mashed add the sugar and cook till the sugar melts and becomes thick again. Add more ghee to prevent it sticking to the pan. Add powdered cardamom and decorate with roasted cashew nuts.

Poppy Seed Halwa

Poppy Seeds pound
Milk 4-1/4 cups
Fresh Cream cup
Sugar 2 pounds
Dry coconut cup
Ghee 1 pound
Cardamom Powder 1 tspn
Dry fruits


Soak the poppy seeds in water overnight. Water should be in a 1:2 ratio. Drain water and grind to a paste. Take a deep vessel. Add ghee, add the poppy seeds paste and keep on stirring till light brown. Add milk and dry coconut. Stir it till the paste absorbs the milk. Next add cream and stir well. Add sugar and keep on stirring so that the paste does not stick to the bottom of the pan. When you find it is dry enough, remove from flame and garnish it with cardamom powder and dry fruits, and offer.


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