.....From My Palate

Halwa

Lauki Ka Halwa

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Wow, we are already in the last week of winter. Winter has been really blessed and mild this year. Cannot complain!… but still looking forward to welcome spring this weekend. Crisp mornings, fresh green grass, tulips and daffodils peeking out of the soil, birds chirping around.. can’t wait to see mother nature back to life. There are three festivals lined up to celebrate other than spring. St Patrick’s day is on 17th this week. It is the time of the year when all green recipes are out and everywhere around blog-sphere.

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My recipe dedicated to this green day is thick confection of bottle gourd sweetened with sugar and make it more richer in taste with khoya and nuts. The light green color of gourd is enhanced with the food color that is purely optional. Lauki ka halwa is popular as a fasting sweet, when grain are not allowed to eat while fasting like Shivratri, Krishnaastami and Navratris.

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Besides its beautiful green color this dish tastes delicious, hydrates and gives instant energy to the body while fasting. The texture of the halwa is little crunchy and tastes delightful with coconut and other nuts.

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Lauki Ka Halwa
Recipe Type: Dessert
Cuisine: Indian
Author: Bhawana
Ingredients
  • 2 cups Lauki (bottle gourd), grated and boiled
  • 1 cup Sugar
  • 3 tbsp. Ghee
  • 1/2 tsp. Cardamom Powder
  • 1 cup Khoya, grated
  • Silvered Pistachios and Almond
  • 1/2 cup Coconut, grated
  • Few drops Kewra Water
  • Green color (optional)
Instructions
  1. Heat 2 tbsp ghee in a heavy-bottom pan.
  2. Add lauki and saute for 7-8 minutes.
  3. Add Sugar and green color.
  4. Saute the mixture while stirring continuously until all the moisture evaporates.
  5. Now add khoya, cardamom powder, coconut and dry fruits.
  6. Add 1 tbsp. of ghee and cook it few more minutes.
  7. Add kewra water, mix it well.
  8. Serve hot or cold garnished with almond and pistachios.

Pumpkin Halwa- Celebrating Fall with Indian Twist

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October month is all dedicated to fall produce and Pumpkin is the star of the month. It is a versatile hero of the season used in decorations, cooking and the pumpkin patches are the fun and a must place to visit for the kids. The blog-sphere  are loaded with  pumpkin recipes even i have few in my mind and draft. Navratris festival or nine days to celebrate and worship Goddess Durga  was on this month of October.  In the spirit of the season,  I decided to make sweet that goes well with Indian ethnicity and blend well with the fall season. Pumpkin Halwa  is the recipe I chose to kick start our festive season . For all health-freaks its a great recipe for toning the arms,  believe me it is….!!

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Pumpkin Halwa
Author: Bhawana
Ingredients
  • 4 cups Pumpkin, grated
  • 1 cup Sugar, adjust according to taste
  • 2 cups Milk
  • 1-2 tbsp. Ghee
  • 1/2 tsp. Cardamom Powder
  • few threads of Saffron
  • 1 cup grated Khoya
  • 2 tbsp. Raisins
  • Almond Cashews or Pistachios, chopped
Instructions
  1. Soak saffron in a tbsp of warm milk. stir and crushed it with the back of spoon for color.
  2. Heat ghee in a heavy-bottomed pan or Kadai, add the pumpkin and sauté on a medium flame for few minutes while stirring continuously until the pumpkin is slightly cooked.
  3. Add the milk, mix it well and give it a boil while stirring in between.
  4. Now turn down the heat on low and simmer the halwa until the milk evaporates and the pumpkin is all mushy and cooked.
  5. At this point add sugar, saffron milk, cardamom powder and raisins.
  6. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  7. Add the khoya, mix well and cook another 1 to 2 minutes stirring continuously until the halwa starts to leave the sides of the pan.
  8. Garnish with almonds cashews or pistachios.

Gajar Ka Halwa

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This is a winter favorite in north India. Back Home this was my favorite treat on Diwali. Winter carrots grown in India are bright red giving Halwa a nice color






This is my entry to Jihva Special Edition 2007 hosted by dear vee.
Thank You Vee.

Gajar Ka Halwa
Author: Bhawana
Ingredients
  • Grated carrot 1 kg
  • Milk 1 litre
  • Whole dried milk (mawa) 1/2 Cup
  • Sugar 1 cups
  • Ghee 2 tbsp.
  • Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
  • Cardamom powder 1/2 tsp.
Instructions
  1. Put milk and grated carrots in a heavy base saucepan and bring it to boil.
  2. Cook over medium heat until all the milk gets dried up.
  3. You should stir the mixture occasionally to prevent any sticking.
  4. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
  5. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
  6. Decorate with remaining dry fruits.
  7. Serve Hot or Cold.