Lauki ka halwa

Lauki ka halwa is very quick and easy recipe. It can be served as a desert. It can be made by lauki, sugar, milk, cardamom powder, cashew nuts, raisins and almonds. It is very delicious and tasty recipe.

Ingredients:

• Lauki - 3 cups grated
• Milk -  2 cups boiled
• Sugar - 6 tbsp
• Clarified butter - 3 tbsp
• Cashew nuts - 5 chopped
• Almonds - 15 chopped
• Raisins - 15
• Cardamom Powder - 1 tsp

Method:

1. First of  all taste the lauki because sometimes lauki can be bitter taste.
2. Wash, peel and grate lauki from all four sides and remove the center part consisting of seeds.
3. Heat ghee in a pan and add grated lauki  and saute on medium flame for 2 minutes.
4. Add the milk and cook till milk reduces and lauki becomes soft.
5. Add sugar and stir for a few minute.
6. Than add chopped cashew nuts, raisins and chopped almonds to the mixture and mix well and stir continuously till the mixture is thick.
7. Turn off flame,  sprinkle the cardamom powder, mix well and serve hot.

Atta halwa is popular North Indian halwa. Atta halwa recipe is one of the easiest sweet that can be  made instantly. This is a healthy halwa recipe It is very delicious and nutritious. Atta Halwa can be made for any occasion or any day.
You can prepare this for your guests.You can serve this atta halwa after meals as a sweet dessert.

                                               Atta Halwa Recipe/ Wheat Flour Halwa



INGREDIENTS:

• Wheat flour - 1/2 cup
• Ghee - 1/4 cup + more as required
• Sugar - 1/2 cup
• Water - 1/2 cup
• Cashews - 5 chopped
• Raisins - 15
• Cardamom powder - 1/2 tsp
• Almonds- 5 chopped (For Garnishing)
• Cashews - 5 chopped (For Garnishing)

INSTRUCTIONS:

• Heat the ghee in a pan and add the wheat flour to the heated ghee in pan.keep the pan on medium flame.

• Keep stirring to  ensure even browning. When the flour turns golden.

• Add the water and simultaneously stir until the halwa will absorb water and  It will become thick.Keep on stirring to avoid lumps.

• Add sugar and mix.Add the nuts & keep stirring until ghee oozes out.

• Atta Halwa is ready. Take it out in a serving bowl and garnish with chopped cashews and almonds.

NOTES:

1. You have to roast flour in medium flame to avoid burning.
2. If ghee is less, add more.
3. You can not add the ghee after water.
4. Quickly mix water to avoid any lumps.If you find out any flour lumps then come out it with spatula.

                                        RICE KHEER RECIPE (Rice Pudding)


Rice kheer, an Indian style pudding, is popular dessert cum sweet prepared in many households throughout India. It is known by various names in different regions of India each having minor different regional preparation style.
rice kheer can be made for any festival or celebration or also as a sweet dessert which you can serve after meals. this is quick and easy recipe and does not demand much cooking skills. for any festive occasion at home.

                                                           How to cook Rice Kheer

Ingredients for Rice Kheer:

• Basmati Rice - 50 gm
• Full cream milk – 1 liter
• Cashew Nuts - 50 gm (sliced)
• Dry Raisins - 25 gm (about one table spoon)
• Sugar - 100 gm (about 1 small bowl)
• Cardamom - 6 to 7 (peeled and grinded)
• 15-20 almonds/badam, blanched and sliced
• a pinch of saffron/kesar.

Directions:

• Wash the rice with water.

• Soak the rice in enough water for 30 minutes.

• Heat milk and let it come to a boil. After the milk boils, add the soaked rice.

• Reduce the flame.The kheer cooked on low flame is more tasty.
• Keep stirring the milk and let the rice grains cook.

• After the rice turns soft,add the almonds, cashews,cardamom powder and saffron.

• The rice and dry fruits cook well and the kheer also thickened.
• Now add sugar and cook for another 2 to 3 minutes. 

• The kheer would also thicken by then.
• Switch off the flame and add the raisins. stir.
• You can serve the rice kheer, hot or warm. or pour in serving bowls.

NOTES:

The rice should be over cooked to get a more creamy texture for the kheer.
this rice kheer stays good for 1-2 days in the refrigerator.

                                                                 Carrot Halwa

Carrot Halwa is the ultimate Indian dessert or sweet ever.It is a famous dessert which is favorite all over Northern India.It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan.The carrot Halwa is served hot during the winter.

Now carrot Halwa is a popular worldwide dessert with many variations such as Red Velvet Halwa, Carrot and Beetroot Halwa, and Cheesy Carrot Halwa. There are several ways by which you can cook this carrot halwa. You can use pressure cooker or the microwave.

Ingredients:

• Carrots – 1/2 kgs or 5 nos approx.,
• Sugar – 1 cup (200 gms)
• Whole Milk – 1+1/2 cup ( 300 ml)
• Ghee (clarified butter) – 6 tbsp
• Cashew nuts – 10
• Almonds (badam) – 7 (optional for garnishing)
• Cardamom powder – 1/2 tsp

Method

• Wash the carrots and trim their edges. Scrape the skin lightly.

• Grate all the carrots using a grater and keep aside.

• Soak the almonds in some warm water for 15 – 20 mins. Peel the skin off and chop them into slivers and keep aside.
• Chop the cashew nuts into small pieces and keep aside.
• Heat a heavy bottomed pan and add 3 tbsp of ghee. When it becomes warm, add the chopped cashew nuts and roast over low flame till golden brown. Drain them completely, transfer to a plate and keep aside.

• Now to the same pan, add the grated carrots. Simmer the flame completely and sauté for 15-20 mins. The color of the carrots would have completely changed and it would have gotten cooked completely. But the most important thing is the raw smell of the carrots would be completely gone by now.

• Now add the milk to the cooked carrots and increase the flame to medium. Let the carrots cook in the milk till the entire mixture almost becomes dry. Keep mixing in between to avoid the carrots sticking to the bottom of the pan. This should take 15-20 mins.

• Now add the sugar and mix well. Once you add the sugar, the entire mixture would once again become liquefied or of loose consistency.

• Once again keep cooking till the entire mixture becomes thick. The sugar would begin to caramelize the carrot and milk mixture and the you can see that the consistency becoming sticky. This should take 15 mins.
• When the halwa becomes dry, add the remaining 3 tbsp ghee, cardamom powder, roasted cashew nuts and mix well. Cook for 5 more mins while mixing continuously and the halwa will come together in a mass. Switch off flame and take off stove.

• Serve hot or warm in individual bowls sprinkled liberally with almond slivers.

Tips:

• Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
• When ready to serve just warm.

Suggestion:

• Cook the halwa a little more and pour on a greased plate.
• Spread the halwa until it is flat and 3/4 inch thick.
• After the halwa cools, cut in squares.
• Garnish with cashew nuts or sliced almonds.