Tag Archives: deepavali cooking

Oct10

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

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Custard Powder Halwa is my recent try for this Diwali 2017, it is very simple, quick to prepare also it tastes delicious. Also, custard powder halwa needs just 4 ingredients to be prepared and also these are commonly available in all out kitchen, so no any fancy ingredient used here. Moreover, the quantity of ghee/clarified butter used is very little compared to other Halwa.

CLICK HERE for more Diwali Sweets and snacks and CLICK for Chicken Briyani , Kuska Briyani (plain briyani) and Mutton Briyani.

Also do check out Banana Halwa, Badam / Almond Halwa, Lauki Halwa, Wheat Halwa, Carrot Halwa, Corn flour Halwa, Dates Halwa, Tri-fruits Halwa, Pumpkin Halwa, Banana Sheera, Beetroot Halwa and Walnut sheera.

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Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

This Halwa can be prepared perfectly even by beginners. Give a try for this Diwali…

Ingredients:

  • Custard powder – 1 cup
  • Sugar – 1 ½ cups
  • Cashew nuts – 7 nos
  • Water – 2 cups
  • Saffron strands – few strands
  • Ghee / Clarified butter – 3 tbsp

Making of Custard Powder Halwa / Custard Powder Halwa Video recipe –

Preparation:

  • Break the cashew nuts into small pieces, keep it aside.
  • Soak saffron strands in a tbsp of water and keep it aside.
  • In a bowl, add custard powder, sugar and mix it well.
  • Pour water, mix it well until it the dissolves. Make sure no lumps are formed.
  • Heat a heavy bottomed vessel, pour ghee/clarified butter, add cashew nuts and roast until it starts turning golden brown in color.
  • Pour in the custard powder, sugar mixture followed by the saffron water, cook only in low flame.
  • Keep on mixing it, until it gets thicken.
  • Once it starts thickening, start beating the halwa, until it rolls out.
  • Keep on beating the halwa, until the ghee oozes out from the sides of the halwa.
  • Meanwhile grease a tray with ghee/clarified butter, transfer the halwa to the tray.
  • Level it with a ladle, let it sit until it reaches room temperature.
  • Slice the halwa into pieces.
With custard powder and sugar
With water
Getting mixed
Custard powder,sugar mixture and saffron in water
Cashew nuts getting roasted in ghee
Custard mixture to ghee
With saffron strands
Getting cooked
Getting thicken
Almost thicken
Getting beaten
Almost ready stage
Ghee oozing out
Transferred to a greased tray
Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe
Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

Serve it. Store it in an air-tight container, so that it stays fresh for a week time. Also, slightly heat, before serving.

 

 

 

 

Note: This Halwa is prepared in 20 mins, but the important thing in this Halwa, since we custard powder thickens earlier, it’s a must to prepare this Halwa in low flame. Preparing low flame helps custard powder to get cooked completely and then thicken, else it would taste raw. Also, it doesn’t mean the once the halwa is thickened it is done, make sure that it doesn’t stick to the ladle and has a glassy appearance.

 

Oct18

Ribbon Pakoda / Nada Thenkuzhal

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Ribbon pakoda is also known as Nada Thenkuzhal, which is plays a most important dish in every south Indian’s Diwali list. This is the 4th one in my Diwali list. This is one of the best tea time snack. Let us move on to the recipe…

CLICK HERE for more Diwali / Deepavali recipes  and CLICK HERE for more snack recipes.

Taking it to Fiesta Friday #142 hosted by Angie@thenovicegardener.

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Ribbon Pakoda / Ribbon Murukku

Ingredients:

  • Rice flour – 1 cup
  • Besan flour – ½ cup
  • Split gram dal – 3 tbsp
  • Butter – 1 ½ tbsp
  • Chilli powder – 1 tsp
  • Garlic paste – 2 tsp
  • Cumin seeds – ½ tsp
  • Salt to taste
  • Oil for deep fry

Making of Ribbon Pakoda / Ribbon Murukku / Ola Pakoda –

Preparation:

  • Grind the split gram dal to a fine powder. Keep it aside.
  • Grind garlic to fine paste by adding very little water else use garlic powder.
  • Take all the rice flour, besan, split gram flour, cumin seeds, garlic paste, chilli powder, butter and salt. Mix all these together.
  • Pour water little by little and mix it well to form soft dough.
  • Heat oil in a kadail
  • Take the press and take the right mould and rub with oil on the sides. Fill in the press with the dough for the ¾ th portion.
  • When the oil is too hot. Press the dough to the oil and turn over the sides when the bubble ceases and cook again till the bubbles ceases.
  • Drain it in a tissue paper, bring it to room temperature and store it in an air tight container.
  • Repeat the same for other dough also.

This goes out well with tea and coffee as a tea time snack. This  can be prepared in a large amount and stored in an airtight container for a week.

Ingredients all together
Dough ready to press
Dough releasing from the press to the oil
Ribbon pakkoda / Nada Thenkuzhal

Note:

  • You can also add pepper powder instead of chilli powder and chilli flakes instead of chilli powder.
  • You can also use garlic powder instead of garlic paste.
  • You can also use sesame seeds along with the cumin seeds.