Welcome the New Year with mouth-watering, delectable and nutty halwas like pumpkin halwa, ananas kesari, etc.
Welcome the New Year with mouth-watering, delectable and nutty halwas like pumpkin halwa, ananas kesari, etc.
Awadhi halwa
Ingredients
Sooji 1 cup
Ghee cup
Mixture of cashew nuts and whole
Raisins cup
Hot water 3 cups
Whole or full cream milk cup
Sugar cup
Green cardamom split 5
Tutti frutti 2 tbsp
Rice paper sheet 2
Method
Heat a deep pan on medium heat and add ghee. When it melts, add sooji and mix. Stirring frequently till light golden. Add dryfruits mixture and mix.
In a separate pot and on medium heat, bring a mixture of milk, water, sugar and cardamom to a boil. Gently add this mixture to roasted sooji, stirring continuously to prevent lumps formation.
Cook the mixture till it is thick. Serve in bowls made with rice paper sheet, garnished with tutti frutti.
Recipe courtesy: The Metropolitan Hotel & Spa
Ananas kesari
Ingredients
Pineapple dice cup
Sooji 1 cup
Sugar 1 cup
Saffron, few strands
Ghee cup
Broken cashew nuts 30 gm
Raisins 20 gm
Method Pour ghee into a kadhai and add cashew nuts.
Add sooji and raisins. Stir for a while and add hot water (2 cups).
Add sugar and saffron. Finish with pineapple. Garnish with cashews. Serve hot.
Recipe courtesy: chef Veena Arora, The Spice Route, The Imperial
Kashmiri halwa
Ingredients Oats 1 cup
Sugar cup
Milk 2 cup
Desi ghee 4 tsp
Green cardamom powder 1 tsp
Few saffron threads
Cashew nuts, almonds and raisins
Method
In a non-stick pan, heat 2-3 tsp ghee and fry oats on low heat.
Heat milk and sugar in a pan and bring it to a boil. Once the sugar dissolves completely add fried oats and stir continuously.
Add cardamom powder and the remaining ghee. Add saffron threads for colour and aroma.
Stir until the mixture leaves sides of the pan. Remove from fire and garnish with fried cashews and raisins. Serve warm.
Recipe courtesy: The Metropolitan Hotel & Spa
Pumpkin halwa
Ingredients
White pumpkin, grated 2
A pinch of edible yellow food colour
Water cup
Sugar cup
Pumpkin seeds 1 tbsp
Ghee 2 tbsp
Cardamom powder tsp
Method Heat a tablespoon of ghee in a pan. Add grated white pumpkin and water and sauté. Cook for 10 minutes till it is completely cooked. Once done, add sugar and mix.
Keep stirring till the sugar dissolves. Add cardamom powder and the remaining ghee.
Keep stirring till it starts to leave from the sides of the pan. Add dry pumpkin seeds and mix. Serve warm.
Recipe courtesy: chef Anil Khurana, Hyatt Regency
Beetroot halwa
Ingredients
Beetroots, grated 2
Red or orange carrots, peeled and grated 4
Full cream milk 2 cups
Condensed milk 200 ml
Cardamom powder tsp
Sugar 4 tbsp
Cashew nuts, chopped 2 tbsp
Almonds, flaked 2 tbsp
Pistachios, flaked 2 tbsp
Raisins 2 tbsp
Ghee 4 tbsp
Method
Heat ghee in a pressure cooker, add grated carrots, beetroot and fry for 3-4 minutes. Add milk. Close the lid and bring to full pressure on high heat. Remove cooker immediately from heat and remove the lid after it cools down.
Place it again on high heat, add sugar and condensed milk and cook until the liquid dries up (approx for 15-20 minutes) stirring occasionally. Add cardamom powder and cook until the ghee separates from the mixture.
Heat ghee in a small pan and fry cashews and raisins and add this to the halwa. Garnish with flaked almonds and pistachios and serve hot.
Recipe courtesy: chef Amrita Mukherjee from Qubitos
Mewe ka nazrana
Ingredients
Almonds 45 gm
Cashew nuts 45 gm
Pine nuts 40
Raisins 10 gm
Figs 35 gm
Walnuts 25 gm
Pistachio 10 gm
Ghee 1 cup
Sugar 1 cup
Sooji cup
Whole-wheat flour cup
Water 3 cups
Cardamom powder of 4-5 pods Method
Soak all the nuts overnight in hot water. Strain extra water and peel the soaked nuts. Grind them to make a purée.
Leave 10 gm of pine nuts, pistachio, raisins and almonds for garnish. Pour ghee into a kadhai and add the purée of nuts with wheat flour and sooji. Stir on low flame till golden brown.
Add water, sugar and cardamom powder. Garnish with roughly chopped nuts. Serve hot.
Recipe courtesy: Rajneesh Wakhloo, a passionate home chef
Makai ka halwa
Ingredients Grated sweet corn kernels of 2 cobs 400 gm
Sugar as per taste 160 gm
Ghee 70 gm
Milk 300 gm
Cardamom power tsp
Dry fruits for garnishing
Mava 80 gm
Method
Heat ghee in a wok. Add grated sweet corn and sauté till golden brown. Add mava and mix. Continue stirring and add milk and sugar.
Add cardamom powder and continue stirring till it begins to leave ghee. Add chopped dry fruits and mix. Serve hot.
Recipe courtesy: chef Madhusudan Prasad, Holachef
