Tag Archives: rich dessert

Jun13

Double Ka Meetha

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Double Ka Meetha is one among the most familiar Hyderabadi Cuisine, which is a must in their weddings and most of the occasions. This is my first try towards Double Ka Meetha, as RAMZAAN special. Let me share the recipe…

For my other dessert recipes, click here.

Double Ka Meetha

Double Ka Meetha

Ingredients:

  • Bread slices – 8 nos
  • Milk – ½ litre
  • Sugar – 8 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Almonds / Badam – 5 nos
  • Pista / Pistachios – 6 nos
  • Saffron – few strands
  • Clarified butter / Ghee – 5 tbsp.
Thicken Milk mixture
Bread slices getting roasted
Bread slices getting dipped in sugar syrup
Double Ka Meetha

Preparation:

  • Boil 2 to 3 cups of water in a bowl, add in the almonds/badam and pista and cook for few mins or until the skin of the nuts oozes. Remove from fire, bring it room temperature. Remove the skin and keep it aside.
  • Boil the milk in a heavy bottomed sauce pan, add in 5 tbsp of sugar, stir well to get dissolved.
  • Sprinkle cardamom powder and keep cooking the milk in medium flame, until the milk reduces to ¼ th, original portion.
  • Meanwhile, prepare sugar syrup – by boiling water along with sugar, cook until the syrup thickens.
  • Take the bread slices and halve them to triangle shape.
  • Heat a tbsp. of ghee/clarified butter in a pan, add in the bread slices one by one and continue frying on both sides until it turns golden brown or dark brown.
  • Remove from fire, dip the bread slices in the sugar syrup and transfer it to a plate.
  • Finely chop the badam/almonds and pista, keep it aside.
  • Roast cashew nuts and raisins in ghee, until they turn golden brown and keep it aside.
  • Arrange the bread slices as you desire, pour in the milk mixture over the bread.
  • Sprinkle the chopped almonds/badam and pista all over the bread and then sprinkle the fried cashew nuts and raisins with few strands of saffron.

Serve hot or chilled or at room temperature.

 

 

Nov9

Badam (Almond) Halwa

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Badam Halwa is a rich, delicious Indian dessert prepared with the pureed almonds, ghee, sugar and saffron. Whenever my hubby goes to Chennai, he use to get this Badam Halw and my kids love this a lot. As it’s purely made of badam/almonds and ghee, it would be in small quantity but very expensive and so thought of preparing it at home for this Diwali.

Badam/Almond Halwa takes about 30 mins, and yummy, delicious and the aroma is unbeatable. So hereafter I would say no to outside Badam Halwa. Let me share the recipe of Badam Halwa…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and do check out my other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

I am taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.

Badam (Almond) Halwa

Badam (Almond) Halwa

Ingredients:

  • Badam/Almonds – 2 cups (levelled)
  • Sugar – 2 cups
  • Water – 2 cups
  • Clarified butter/Ghee – 1 ½ cups
  • Milk – 1 cup
  • Saffron – few strands
  • Yellow food colour – a pinch

Making of Badam Halwa –

 

Preparation:

  • Soak almonds for 2 hrs or soak almonds/badam in boiling water for 15 mins.
  • Soak saffron in a tbsp of hot milk for 10 mins.
  • Drain the water and peel off the skin of the almonds/badam, grind it in the mixer with a cup of milk to a coarse or fine paste (as you prefer, I grounded to coarse paste).
  • Grease a tray with a tsp of ghee/clarified butter.
  • In a non-stick vessel, add in sugar and pour the water, let it boil, stir well so that the sugar dissolves well and let it reduces to ¾ of the quantity.
  • Now pour in the ground almond/badam mixture to the kadai, and start stirring it continuously.
  • Add a pinch of yellow food colour to the soaked saffron milk, give a sir and pour it to the badam.
  • Stir well and when it starts thickening, pour in the ghee/clarified butter little by little along the sides of the badam mixture and start stirring it.
  • Badam/almonds keeps on absorbing the ghee/clarified butter as you pour, but at one stage it starts releasing the ghee/clarified butter along the sides and comes to a glassy and rolling consistency.
  • Transfer the badam/almond halwa to the greased tray and level it with a spoon.
  • Sprinkle few strands of saffron and finely chopped almonds/badam over it.
Badam/Almond soaked in hot water
Badam/Almond peeled and ground to coarse or grainy paste
Saffron and a pinch of yellow food colour in the milk
Badam/Almond paste to the sugar syrup
Getting cooked
With saffron milk
Getting cooked and started thickening
With ghee/clarified butter
Leaving the sides and releasing the ghee/clarified butter along the sides
Transferred to a greased tray
Levelled in a grease tray and with few strands of saffron
Badam (Almond) Halwa

Note: cook on medium flame or low flame once the badam/almond is added to the sugar syrup. Keep on stirring continuously else the halwa will be burnt. Do not reduce the quantity of ghee/clarified butter, else it would become sticky and would be chewy.

 

Nov9

Banana Halwa – Tuticorin Special

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Banana Halwa is my all-time favorite from my childhood, as its one of Tuticorin Special (my hometown) durning Chirstmas but that halwa has a slight change (colour, taste and aroma) from this one, hope will find it the secret and update it soon.

Also I would say that there is everything special in this Halwa as my bestie prepares this every time for me and now it’s my hubby who prepared this Halwa, just like that I was mentioning him the quantity and texture ;P. Let us move on to the recipe…

Do check out my other Deepavali/Diwali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

Banana Halwa
Banana Halwa

Ingredients:

  • Banana (Morris) – 7 nos (Ripe)
  • Sugar – 6 tbsps
  • Cardamom powder – ½ tsp
  • Ghee/Clarified butter – 8 tbsps.

Making of Banana Halwa –

 

Preparation:

  • Banana should be fully ripen or even over ripen bananas are ok.
  • Peel and mash the bananas with your hands or masher (be sure no lumps should be).
  • Grease a tray with a tsp of ghee/clarified butter and keep it aside.
  • Take this mashed bananas in a wide mouth non-stick kadai, and start stirring.
  • Add in the sugar and start stirring continuously, until it thickens.
  • Pour in the ghee/clarified butter little by little for every 3 mins along the sides and start stirring continuously. Halwa starts changing brown in colour.
  • Keep on stirring (else lumps would be formed), until the halwa release the ghee/clarified butter along the sides and comes to the rolling consistency.
  • Transfer the halwa to the greased tray and level it with a spoon. Leave it aside for 20 mins, let it get set.
  • After 20 mins, slice the halwa into pieces with a knife and remove it from the tray.

Store it in an air-tight container, so that it stays fresh for a week time. Also you bet that no one will keep it for a week time, as it would get over with minutes :).

Mashed Banana
Getting cooked
With sugar
With ghee/clarified butter
Getting cooked
Colour getting changed
Rolling consistency
Getting levelled in a greased tray
In a greased tray
Banana Halwa
Banana Halwa