D..Halwa Types

Halwa/Sheera Types

Type 1

Gajar Halwa

Procedure

1..Take milk add grated carrot into it
2..Boil till it becomes thick paste
3..Add sugar
4..Mix well
5..Add resin,almonda and elaichi powder

Serve chilled.


Type 2

Soyabean Halwa

Ingredients

.. 2 cups Soyabean
.. 1 Tsp Ghee
.. 1 Cup sugar Syrup(Chashni 1 taar neey)

Procedure

1..Soak soyabean for 2 hrs into water.
2..Grind it into paste.
3..Steam the paste like a dhokla into the pressure cooker or dhokla steamer.
4..Then take it out,mash it to from powder.
5..Take ghee into the pan.
6..Roast the soyabean paste/powder into it till it becomes brown in color.
7..Make a sugar syrum add paste into it,Mix well n serve hot

Note: Very nutritious ,Highly rich in protein
Those who have kidney problems can have it,contains less ghee.


Type 3

Rava/Soji Halwa

Ingredients

1..bowl Rava/soji
1..bowl sugar
1/2..bowl ghee
2 riped bananas
2..bowl milk

Procedure

1..Roast soji/rava into the ghee
2..Till it becomes brown
3..Add grated banana into it.
4..Add boiling milk or water into it
5..Add sugar
6..Mix well
7..Cook on less flame for some time
8..Add saffron,elaichi,dryfruits

Serve hot



Type 4

Moong daal Halwa

Ingredients

2 Cup Moong Daal
1 Cup Ghee
1 1/2 cup sugar syrup(1 taar chashni)
Maava
Milk

Type 5

Doodhi Halwa

Same like gajar halwa only instead of gajar use grated doodhi.

Type 6

Gajar and beat root mix Halwa

same like gajar halwa instead of gajar use gajar and grated beat root together.

Type 7

Hurda no Halwo

Type 8

Bread n Maava Halwa

Type 9

Pure badaam/Almond Halwa

Type 10 Chickoo Halwa
6 chickoos

1/2 tea cup milk
1/4 - 1/3 cup sugar
150 gms khoya or milk powder made paste.
2 - 3 drops cochineal (essence)
1 tbsp ghee

Method

1..Peel and mash chickoos or blend.

2..Add milk and boil in heavy saucepan.

3..When slightly thick add khoya and cook, stirring continuously.

4..Add sugar and ghee. Cook on low turning continuously till ghee oozes.

5..Garnish with almond or walnut in centre of the halwa.

Type 14 Groundnut Halwa
Ingredients :

Groundnut - 2cups
Milk powder - 1cup
Water - 1cup
Sugar - 1cup
Butter - 2dsp
Powdered cardamom - 1/2tsp
Vanilla essence - 1 drop
Method :

Remove the coating of the groundnut and grind it coarsely. Dissolve the milk powder in water and add powdered groundnut, sugar and butter. Keep it on fire and stir continuously. When it becomes thick, add powdered cardamom and vanilla essence. Stir well and pour the batter into a greased vessel before it sets. Allow to cool and cut the halwa into desired shapes

D..Kheer Types(Photographs)

Doodh Paak

Ingredients

..1 litre milk
..1 small bowl rice
.. Sugar
.. Dry fruit pieces
.. Saffron
.. Cardimom/elaichi

Procedure

1..Boil rice and milk together,till rice become soft.
2..Add sugar
3..Add dry fruits
4..Add cardimom powder and saffron
5..Add some extra fresh cream if you want creamy doodh paak.
Serve hot or chilled.

Note : Add little custard/milk powder for more thickness if required.


Gobi kheer

Procedure

1..Roast grated gobhi into some ghee
2..Add milk in it
3..Boil for thickness
4..Add sugar/dry fruits,elaichi,saffron


Shev Kheer

same like gobi kheer add shev instead of gobi.

Basundi/Rabree

Procedure

1..Boil 1 litre of milk till it becomes 1/2 litre.
2..Add 1/2 cup sugar
3..Add small size gulab jamun
4..Add sugar,elaichi,kesar,dryfruits
5..Serve chilled.Tastes good with puris.

Note:- if you have plain rabree without kesar,elaichi,gulabjamun and dry fruits .
Add some mashed fresh strawberries into it.Serve chilled.


Khichado/Wheat kheer

Procedure

1..1 cup wheat grinded(Thuli),Soak into water for one night
2..Steam it in a pressure cooker.
3..Grind it.
4..Add milk
5..Boil this wheat paste n milk together till it becomes thick.
6..Add 2 cups sugar
7..Add khas khas 1 tea spoon
8..Add roastes dry grated coconut 1 table spoon
9..Boil as much as you can.
10.. Serve hot.

MAKHANE-KI-KHEER

Ingredients

* Milk 1 litre
* Makhanas 2 cups in pieces
* Ground sugar 2 dessertspoons
* Paggi gari 2 dessertspoons
* Almonds 1 dessertspoon in pieces

Method

* Mix the makhanas with the milk and cook for about half an hour.
* Once the makhanas are cooked add sugar and take it off the fire. Add the
coconut and almonds.
* This kheer will he more watery and it should be refrigerated before use.