wheat flour halwa

http://ezeemicro.blogspot.com/2011/02/wheat-flour-halwafudge.html

carrot halwa

Ingredients
Carrots,grated-2 cups
Milk-4 cups
Sugar-4-6 tbsp
Elaichi powder-1/2 tsp
Almonds slivers-3 tbsp
Method
Cook milk and grated carrots till soft and milk is reduced to about a cup.

Add sugar and a pinch of salt,cook till dry.

Add cardomom powder (see how to powder cardomom here) and mixwell
Serve garnished with slivered almonds.

CHANDRAKALA

Ingredients:
Maida 500gm
Ghee 5 tbsp
Khoya ½ kg
Almonds 50gm (chopped)
Raisins 15 no
Sugar 1cup (powdered)
Cardamom 1tsp (powdered)
Oil for deep frying
Method
Fry khoya until it turns light brown remove from fire. Let it cool.
Add sugar, cardamom, almonds and raisins mix it well
Mix ghee with maida and kneed into hard dough with little water.
Make small balls and flatten to make chapatti 4” diameter
Fill half chapatti with khoya mixture, fold the chapati and seal around and twisting the edges inward
Deep fry these till deep brown on slow fire

Bombay (corn flour) halwa

Ingredients
sugar-200
water-100ml
cornflour-50gm
water-100ml
saffron-a few strands
elaichi-1/2 tsp
ghee-100
Method:
Add little milk to saffron and leave to soak.
Mix water and cornflour without any lumps.
Heat sugar and water till thick and bubbly.Add itsp lemon juice and keep warm.
Heat ghee and cornflour mixed with water in a nonstick  pan
When the mixture turns thick add sugar syrup in 2-3 batches and mix well.
Add soaked saffron and elachi powder.
Add ghee and cook till the mixture turns glassy
Add chopped cashews mix well and pour in to a greased dish
Cut into desired shapes when cool,after about an hour.

Almond halwa-Microwave

  Ingredients
Almonds-1cup
Sugar-1cup
Ghee-3-4tbsp
Milk-1/4cup
Elaichi powder-1/2tsp

Method:

Blanch almonds and remove skin

Grind the blanched almonds with milk into a coarse paste.

Add sugar mix well,put in amicrowave proof glass bowl.
Micro HIGH for 4 minutes,stirring once in between.

Take out add ghee and colour,mix well.

Microwave HIGH for another 5-8 mins until it forms into a thick solid ball.

 The time is approximate as it depends on the wattage and model of the oven.

SAKKARAI PONGAL

A sweet rice and dal porridge like dish.

Ingredients:

• Raw Rice – 1cup
• Moong dal/ green gram dal – 1/2 cup
• Jaggery – 1 cup grated
• Milk – 1 cup
• Water – 3cup
• Cashew nuts and raisins – for garnishing
• Ghee – 4tsp
• Cardamom powdered – 1/2 tsp for flavor .

Tip:To powder cardomom microwave it for 30 seconds at HIGH (it will puff up).Powder in a blender/mixie with a tbsp of sugar.You will get a fine powder with out any fibers.Try it and see!

Method:

• Wash moongdal and rice mixture thoroughly.
• Cook in a pressure cooker adding milk and water till soft.
• Meanwhile grate the jaggery add 1/2 cup water, heat till it melts and filter with a fine sieve/filter to remove impurities.
• Remove the cooked rice mixture from pressure cooker and add jaggery to it and mix well. If the rice is dry you can add more water to make it semi solid.
• Add cardomom powder and mix well.
• Take a pan, heat ghee and fry the cashews and raisins in it.
• Pour the ghee with cashews and raisins to the cooked pongal and mix well.
• Serve hot.

MYSORE PAK

MYSORE PAK
A very popular melt in the mouth sweet.

Ingredients:

1. 
   
   1 cup gram flour
   
   
   
2. 
   
   2 cups sugar
   
   
   
3. 
   
   21/2- 3 cups ghee
   
   
   
4. 
   
   tsp elaichi powder
   
   
   

Method

• Mix 2 tsp ghee with the flour and keep aside.
• Add 1/4 cup water to sugar and heat till the sugar syrup becomes sticky.
• Add flour to the syrup and continue cooking on slow fire
• Heat ghee in a seperate pan.
• When the mixture becomes thick start adding hot ghee in 2-3 times.
• Add elaichi powder.
• At one stage the mixture will become shiny and porous.
• Without breaking air bubbles or stirring pour the mixture into a greased plate.
• Mark into squares or diamonds immediately.and cut when cool.

CASHEW BURFI

CASHEW BURFI
Ingredients:
cashews-100 gm
sugar-180 gm
ghee-50 gm
almond essence-1/4 tsp
water-1/4 cup
Method:
Soak cashews in water for 20 mins.
Drain & grind to a fine paste.
In a heavy bottomed pan or nonstick pan add water,cashew paste & sugar.
Cook on a slow flame stirring continuously.
Add ghee at intervel .When themixture startes leaving the pan & forms into a add essence,pour into a greased tray.
when cool cut into desired shapes.