Tag Archives: halwa

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

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.

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.

 

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

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Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

CLICK HERE for more Dessert recipes and CLICK HERE for more Diwali sweets recipe.

Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.

Mukkani Halwa / Tri-Fruits Halwa / Mixed Fruits Halwa – Summer Recipe – Exotic Indian summer recipe

Mukkani Halwa / Tri-Fruits Halwa / Mixed Fruits Halwa – Summer Recipe – Exotic Indian summer recipe

Every Wednesday I share an Exotic recipe, as of now being summer and the availability of mangoes, jack fruit resulted me in preparing the Mixed Fruits Halwa / Tri-Fruits or Mukkani Halwa. Do chck out my other Halwa Recipes – Banana Halwa, Corn flour Halwa, Badam / Almond Halwa, Wheat Halwa, Carrot Halwa, Beetroot Halwa.

Mukkani Halwa / Tri-Fruits Halwa – Summer recipes – Summer dessert

As the name Mukkani in Tamil literature mentions Mango, Jack fruit and Banana and also together it tastes divine and smells fabulous. I could understand now you drool, so why wait give a try immediately and enjoy the halwa. Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner. Let me share the recipe…

Ingredients:

  • Mango – 1 no
  • Bananas – 2 nos
  • Jack fruit – 10 nos
  • Sugar – 4 tbsp
  • Ghee / Clarified butter – 6 tbsp
  • Cashew nuts – 10 nos
  • Cardamom powder – ½ tsp

Making of Mukkani Halwa / Tri-Fruits Halwa / Summer Fruits Halwa –

Preparation:

  • Peel and roughly chop the mangoes into pieces. Peel the bananas and keep it aside.
  • Deseed the jack fruits, take 2 jack fruits flesh and thinly slice them into pieces (lengthwise).
  • Also, finely chop, a handful of mangoes and bananas into pieces, keep it aside.
  • Take the deseeded jack fruits, roughly chopped mangoes and peeled bananas in a mixier and grind it to a fine paste by sprinkling little water, only if needed.
  • Heat a heavy bottomed vessel, pour the ground fruit mixture, start stirring them.
  • Keep on stirring until it thickens and start turning golden brown in color.
  • Add sugar and cardamom powder and stir for few mins or until the sugar gets dissolved in the fruit mixture.
  • Start drizzling ghee/clarified butter little by little at this stage and stir well by drizzling ghee at regular intervals until the fruit mixture oozes out the ghee/clarified butter.
  • Meanwhile other side, heat a tbsp of ghee/clarified butter, add the cashew nuts and fry until they golden brown.
  • Transfer the roasted cashew nuts to the halwa, stir well.
  • Grease a bowl with ghee/clarified butter, transfer the halwa to the bowl and level it with the back side of the spoon.
  • Wait until it reaches room temperature.

Serve hot or at room temperature.

Note: Make sure that mangoes, jack fruits and bananas should be well ripened, else there would be a complete change in the taste, flavor and color.