Sweets - Halwa - Beetroot Halwa

Beetroot Halwa

Ingredients Quantity Beetroot,grated 2 Cups Dry Fruits Few Ghee 2 Tbsp Milk 1/2 Cup Sugar 1/2 Cup Elachi Powder 1 Tsp

Serving 3 Preparation Time 15 mins Cooking Time 15 mins

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1. Peel and then use a box grater to shred the beetroot.Squeeze the water out completely. In a skillet heat 1 Tbsp of ghee. Roast the dry fruits until brown. Remove them and set aside.
2. In the same pan, roast the grated beetroot for 3-5 mins in medium flame.
3. After add milk,sugar and mix them nicely. Cook this for 10 mins untill the mixture becomes think in mass. Add remaining ghee and cook for 3 more in low flame on continuous stir.
4. Finally add the roasted nuts and elachi powder and mix well.

1. Adding kova to the halwa gives more taste.
2. Try more Halwa Recipes.
3. Check more recipes with Beetroot.

Sweets - Halwa - Beetroot Dates Halwa

Beetroot Dates Halwa

Ingredients Quantity Beetroot,grated 1 Cup Dry Dates 1 Cup Milk 1 Cup Sweet Kova 1/2 Cup Sugar 1/4 Cup Ghee 3 Tbsp Elachi Powder 1 Tsp Dry Nuts Few Condenced Milk 2 Tbsp

Serving 2 Preparation Time 10 mins Cooking Time 15 mins

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1. Soak the dry dates overnight. Drain the water and prepare paste with that. Peel and then use a box grater to shred the beetroot.Squeeze the water out completely.
2. Roast the dry nuts in ghee in 1 Tbsp of ghee as you do for general sweets. Keep them aside.
3. In the same pan add the grated beetroot and roast them in ghee for 5 mins.
4. Add the dates paste and ghee to this and mix well. Cook this for a min.
5. Finally add milk,kova,condenced milk and sugar to this. Cook this till the halwa becomes thick in mass. Finally add the dry nuts and elachi powder and mix them.

1. You may also like more Halwa Recipes.
2. Check more recipes with Beetroot.

Sweets - Burfi - Baadam Burfi

Baadam Burfi

Ingredients Quantity Badam 1 Cup Sugar 1 Cup Ghee 2 Tbsp Cardomom Powder Pinch

Serving 2 Soaking Time 30 mins Preparation Time 3 mins Cooking Time 15 mins

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1. Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds. Blend the almonds into a fine powder. Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond powder and cook on medium heat for 3 mins. Keep aside.
2. In the same pan add sugar with 1/4 cup of water. After the sugar melts into water cook for 2 more mins.
3. Now add the almond paste and cook on medium heat, stirring continuously.Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
4. Add the ghee and cardamom powder.
5. Remove the frying pan from the heat. Whip the batter using a spoon in a circular motion for about two to three minutes.
6. Pour it into the prepared greased pan. Smoothen the surface of the mixture to about a quarter inch thick. Let cool for about 20 minutes until burfi is just look warm.Cut into 1-inch squares or any shape you like.

1. Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
2. You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
3. Try more Burfi Recipes.

Sweets - Halwa - Tender Palm Halwa

Tender Palm Halwa

Ingredients Quantity Tender palm shoot 4 Sago 2 Cups Sugar 3 Cups Sugar 1/2 Cup Ghee 2 Tbsp Dry Nuts Few Cardomom Powder Pinch

Serving 5 Soaking Time Overnight Preparation Time 20 mins Cooking Time 20 mins

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1. Roast the tender palms and remove the peel. Then grind it till it becomes coarse powder. Soak the sago for overnight and prepare paste out of it by adding a cup of water.
2. Add 1 Tbsp ghee to the pan and fry them for 2 mins or till the rawness goes off.
3. Add the sago paste and cook for 15 mins or till the sago becomes thick.
4. Add sugar to the mixture and mix well till the sugar dissolves.
5. Add remaining ghee to the mixture and keep stir till the ghee combines into. Add cardomom powder and roasted nuts and switch off the flame.

1. Check more Halwa Recipes.
2. Try more recipes with Tender Palm Shoot Fruits and Sago

Sweets - Other Sweets - Bellam Gavvalu

Bellam Gavvalu

Ingredients Quantity Maida 250 grm Sooji/Bombay Rava 50g Ghee 20g Oil To Deep Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. In bowl add maida,rava and mix well.
2. To this add melted ghee and mix well. Now add water to the maida mixture and prepare dough. The dough should be firm and it should neither be too hard nor too soft. Let it rest for min 30 mins.
3. Heat a pan on medium heat. Add oil to the pan. While the oil is getting heated up prepare gavvalu with the dough using Gavvala Peeta. Make small marble sized balls from the dough. Hold the Gavvala peeta with your left hand. Take a ball of dough and press it on the gavvala peeta with your thumb finger. The ball gets impressions of the ridges of the Gavvala Peeta. Now roll the flattened ball again with the thumb. Like this, prepare all gavvalu with the balls of dough.
4. Test the oil for hotness. Drop a small bit of dough into the hot oil. The dough should sit first and sizzle. After few seconds the dough should rise to the top—that means oil is sufficiently hot. If the dough comes at right when dropped in oil—that means oil is too hot. If the dough sits for a longer period at the bottom of the pan—that means oil is not hot enough. Fry till they are golden brown in color. Once fried to golden color remove the gavvalu from oil and drain them on a paper napkin to remove excess oil. Do the same for remaining for all bunches.
5. Heat a pan on another stove on low flame. Add Jaggary and water to that pan & mix till all jaggary is melted.
6. Finally add the fried gavvalu to the jaggary syrup. Mix the gavvalu well to get nicely coated with the jaggary syrup. As you keep stirring the jaggary cools down and crystallizes. So be fast while mixing the gavvalu in jaggary syrup. Spread the jaggary coated gavvalu on a plate to cool down. Transfer them to a serving bowl and enjoy.

1. Dough should be firm and smooth. The dough should be firm and it should neither be too hard nor too soft.
2. Once the temperature on candy thermometer reaches 120oC, be fast and mix the gavvalu in the syrup. Otherwise the jaggary will not be evenly coated to all the gavvalu.
3. Check more sweets with Jaggary OR Maida

Sweets - Laddo - Sugarless Groundnut Laddo

Sugarless Groundnut Laddo

Ingredients Quantity Ground Nuts 1 Cup Fresh Dates 1 Cup Honey 1 Tbsp

Serving 2 Preparation Time 5 mins Cooking Time 10 mins

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1. Place raw peanuts in a shallow pan in low flame and roast them for 15-20 minutes for shelled kernels or 20-25 minutes for in-shell. Stir peanuts and continue to cook in till pea nuts starts bursting. Remove from heat just short of ready as the nuts continue to cook as they cool. Rub kernels between fingers to remove skins.
2. Put the date chunks into a food processor, and grind away for a while till you get a dough ball-type mass. Notice sticky gluten strings being expressed in pic.
3. Mix all ingredients together and combine well.
4. Take enough in your hand to form a golf ball-sized lump. Roll between your palms till smooth. Lay on a greased plate to cool. Repeat till all the mixture is used up.

1. They can be stored for 2-3 months fresh in freezer and 15-20 days outside.
2. Check more Laddo Recipes.

Sweets - Rasagulla - Rasagulla

Rasagulla

Ingredients Quantity Milk 1/2 litre Lemon Juice 1.5 tbsp Water 1 and 3/4 cups Sooji 2 Tsp Icecubes 4 to 5 Sugar 3/4 cup Cardamom powder a generous pinch Pistachios For garnishing

Serving 2 Preparation Time 3 mins Cooking Time 30 mins

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1. Heat milk, bring it to boil and simmer it. Take 1.5 tbsp lime juice from a lemon and keep it ready. When milk starts boiling, add the lemon juice to the boiling milk and stir properly. Stir continuosly till the whey water clears and the milk curdles completely. Before adding icecubes you can take some whey water which can be reserved for future use which is what I did. Now switch off the stove, add ice cubes and allow it to melt completely.
2. Take a muslin cloth and pour the curdled milk,filtering the whey water completely.Wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 10 mins without disturbing it.
3. Mean while, heat water in a wide bottomed vessel, then add sugar, cardamom powder and keep stirring till sugar dissolves completely.
4. After 10 mins the paneer would be crumbly in texture. Now knead it well with sooji for 5mins. Once everything comes together to a smooth pilable dough, form them into smooth mini/normal lemon sized balls and keep aside.
5. When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for 3mins. The balls will go to the corner, move them to the middle. Keep in medium flame and close with a lid. Cook for 10mins opening the lid every 3-4 mins this is to ensure the vapour passes out not allowing the sugar syrup to ooze out. After 10 mins, the balls would be closely doubled in size.

1. Cool it completely, add chopped pistachios and chill it for an hour and serve chilled.
2. Dont weaste the purified paneer water. You can use this for chapatis while kneading instead of water.
3. Check more Rasgulla/Jamun Recipes.