Desserts

 

Suji Halwa

Ingredients

·         1 cup semolina (suji)

·         ½ cup ghee

·         ¾ cup sugar

·         2 cups water

·         ¼ tsp cardamom powder

·         Nuts as needed

Cooking Instructions

·         Heat ghee in a heavy-bottom pan.

·         Add semolina and roast on low heat until golden and aromatic.

·         In another pan, bring water to a boil.

·         Slowly add the hot water to the roasted semolina while stirring continuously.

·         Add sugar and mix well.

·         Cook until the mixture thickens and leaves the sides of the pan.

·         Add cardamom powder and nuts.

·         Serve warm.

Moong Dal Halwa

Ingredients

·         1 cup yellow moong dal

·         ½ cup ghee

·         ¾ cup sugar

·         2 cups milk

·         ¼ tsp cardamom powder

·         Nuts as needed

Cooking Instructions

·         Soak moong dal for 4 hours and grind it into a coarse paste.

·         Heat ghee in a pan and add the dal paste.

·         Roast on low heat until golden brown and fragrant.

·         Add warm milk gradually and stir continuously.

·         Cook until the milk is absorbed.

·         Add sugar and mix well.

·         Stir until the halwa thickens.

·         Add cardamom powder and nuts before serving.

Carrot Halwa

Ingredients

·         2 cups grated carrots

·         1 cup milk

·         ½ cup sugar

·         2 tbsp ghee

·         ¼ tsp cardamom powder

·         Nuts as needed

Cooking Instructions

·         Heat ghee in a pan and add the grated carrots.

·         Sauté for 4–5 minutes.

·         Pour in the milk and cook over medium heat.

·         Stir occasionally until the milk reduces.

·         Add the sugar and mix well.

·         Cook until the mixture thickens.

·         Stir in the cardamom powder and nuts.

·         Serve hot or chilled.

Besan Halwa

Ingredients

·         1 cup gram flour (besan)

·         ¾ cup ghee

·         ¾ cup sugar

·         1 cup water

·         ¼ tsp cardamom powder

·         Nuts as needed

Cooking Instructions

·         Heat ghee in a pan.

·         Add gram flour and roast on low heat until golden brown.

·         In another pan, dissolve sugar in water and bring to a boil.

·         Slowly pour the sugar syrup into the roasted besan while stirring continuously.

·         Cook until smooth and thick.

·         Add cardamom powder and nuts.

·         Mix well and cook for 2 more minutes.

·         Serve warm.

Secret Tip

·         Use warm ghee and roast the main ingredient patiently on low heat for the best aroma, texture, and authentic halwa flavor.

Nei Appam (Instant)

Ingredients

·         1 cup rice flour

·         1/4 cup ghee (clarified butter)

·         3/4 cup jaggery

·         1 ripe or overripe banana

·         2 tbsp wheat flour

·         1/4 tsp cardamom powder

·         1 pinch cooking or baking soda

·         1/8 tsp salt

Cooking Instructions

·         Melt the jaggery in 1/4 cup ghee with a little water, just enough to make a syrup, and let it cool until lukewarm.

·         Mix the rice flour, wheat flour, salt, cardamom powder, and mashed banana into the jaggery mixture and blend until smooth, making sure there are no lumps.

·         Add the soda and mix well.

·         Heat an appe pan or paniyaram pan and generously drizzle it with ghee.

·         Pour the batter into the pan and cook covered over medium heat.

·         Flip and cook again until golden on both sides. Add more ghee on top if desired.