Petha halwa

Petha halwa

1 kilo petha, peeled and grated finely. 1 cup milk. 250 grams sugar. 25 grams each of almonds, pistachios, cashewnuts and walnuts. 50 grams ghee. ¼ tsp. Essence of kewda. 100 grams fresh thick cream. A few drops of orange yellow food colouring (optional).

Place petha with milk in a pan and cook on a slow fire till the mixture turns dry and thick. Put in khoya. Ghee and half of the nuts after grinding them. Add sugar and stir continuously until the mixture starts leaving the sides of the pan. Stir in essence and colour and remove from fire. Pour in a greased thali and level the surface with your hands. Cover the surface of the halwa with cream and sprinkle with mixed sliced nuts. Cut into pieces and serve either hot on cold.

Habshi Halwa

Picture by www.spicesofindia.co.uk



Recipie by www.khanapakana.com

Habshi halwa recipes..

Ingredients:-

Milk 3 Ltrs
Khoya 250 gm
Sprouted Wheat 125 gm
Sugar 1/2 Kg
Ghee 1/2 Kg
Saffron 1/4 tsp
Kewra 1/4 tsp
small cardimon 4-5

Method:-


Mix wheat in milk well & cook on low heat, constantly stirring.

When milk is reduced to half, gradually put khoya, keep stirring, otherwise lumps may form.

A smooth mixture will be formed.

Add sugar & cook.

When it is thick again, add ghee & cook.

After 20-25 minutes, it will not stick to the pan & it will leave the sides.

At this stage sprinkle kewra, saffron mixed in little water, ground cardimon. Mix & take out & spread it in a dish evenly & cut into the desired shapes like diamond or square pieces.

Garnish with pistachios & almonds.




2nd recipe


Habshi Halwa

INGREDIENTS
250 gm samnak (wheat extract)
5 litres milk
500 gm khoya
1 kg sugar
1 kg ghee
1 tsp saffron
1 tsp kewra jal
1 blade mace
1 pinch nutmeg
10 green cardamoms

METHOD

In a kadhai, mix the wheat extract and milk and cook on a slow fire, stirring constantly. This process is important to obtain the right consistency. When the milk is reduced to half, add mashed khoya, stirring constantly to blend to a smooth mixture. Then add dissolved saffron in kewra jal and sugar. Keep stirring.

When the sugar is incorporated into the mixture and it becomes thick and difficult to stir, add ghee from the sides and stir well for about 20-30 minutes. When the halwa no longer sticks to the kadhai and becomes a cohesive mass, turn it out in a greased tray or thali. Finely grind the mace nutmeg and cardamom. Sieve and sprinkle on the halwa. Then mark out diamond shaped pieces and serve when set. This can be stored for even a month in a cool place.

Samnak: Take germinated wheat made from 1 kg wheat. Wash and grind the germinated wheat using some water. Then pass through muslin cloth to obtain the extract.

Basen Halwa Winters: Excellent for Growing Children

Picture by Vani's www.mysoorean.blogspot.com






Ingredients

0.1 1 cup gram flour
1. 1 cup milk
2. 3/4 cup sugar
3. 1/2 cup ghee
4. 1 tsp cardamom powder
5. Handful of finely sliced
6. almonds and pistachios

Method

1. Heat ghee, fry the gram flour until until the flour turns golden
brown in color and a nice aroma comes from it.
2. Add cardamom powder, milk, sugar and keep stirring until the
mixture turns thick
3. Serve it hot, decorated with nuts

Suji Ka Halwa: Tradition of Lahoris

Picture by bhawanalovescooking.blogspot.com

Suji Halwa: a rich tradition of Lahore. There are lot of Halwais that make this of highest quality. One is sadiq sweets Gawal Mandi. There is Khalifa in inside old lahore makes it brilliant.

Recipe by www.micklebring.com

Ingredients
½ cup Ghee
1 cup Semolina
1 cup Sugar
1½ cup Water
¼ cup chopped Almonds
1 teaspoon Green Cardamon Seeds

Method
Heat the Ghee on low heat.
Fry Semolina until golden brown.
Add water and cook on low heat until all water is absorbed.
Add chopped almonds and Cardamon seeds.
Add sugar and cook on low heat.
When it leaves the sides of the pan, serve hot.

Channa Dal Halwa

Viedo by khanapakana.com




Recipe by www.neelscorner.com

Ingredients Of Chana Dal Halwa

1/2 kg chana dal,
washed and soaked (gram lentil)
1 cup ghee 1tsp grinded cardamom
250 gm khoya Sugar according to taste
1 tsp nutmeg
100 gm Almonds
100 gm Pistachios
50 gm Crushed coconut
1 tsp saffron strands,
dissolved in 3tbsp water

Method Of Chana Dal Halwa

Boil the chana dal till it is soft and done.Grind the chana dal in chopper with 5 cardamoms till it forms a paste. Heat ghee in pan and add grinded cardamom in it. Put grinded dal in it and cook it on low flame for half an hour or more. Stir continually otherwise it will burn. Now add sugar and stir it. Add nutmeg and saffron in it. Add khoya and almonds, pistachios and crushed coconut in it. Settle it in tray and when it cool down cut it into diamond or square pieces. Or you can serve it as it is. You can store this halwa foe many days. Garnish it with nuts and serve hot or cold. Tip: Use non-stick pan to make this halwa.

Multani Sohan Halwa

Multani sohan halwa is great sweet which emerged some 75 year ago. The tradition was started by Hafiz family in Hussain Agahi Multan. The name is Hafiz Habib ur Rehman.

The recipe of this is

Ingredients:
• 1 kg Corn flour
• 1 kg Sugar
• 1 kg Ghee
• 1 Cup milk
• 100 gms Almonds
• 100 gms Pistachios
• 1 tsp Saffron
Method:
• Mix corn flour in 1 cup of water
• Allow it to dissolve properly.
• Dissolve saffron in water.
• Mix 3 cups of water in sugar and boil for it for sometime.
• Add milk and boil it for 5 minutes.
• Mix corn flour and saffron mixture to it.
• Cook the mixture over medium heat.
• As the mixture turns thick, start adding oil.
• Continue adding oil and stirring till the mixture gets separated.
• Add almonds and pistachios.
• Place this mixture on greased plate.
• Keep it for cooling for a while.
• Cut into square pieces.
• Crunchy Sohan Halwa is ready.

Recipe is from