Halwa is an easy Indian dessert that is perfect to celebrate festivals like Eid. This dessert has a countless variations. These include almond, carrot, sweet potatoes and many more. Here are two of our favorites.
• 1/2 cup Almonds (Badam)
• 1/2 cup Sugar
• 1/2 cup Milk
• 1/4 cup Ghee (in Chitti’s recipe, it was 1/2 cup ghee)
• 4 strands Saffron (soak it in a tbsp of milk)
• 1 pinch Kesari color (optional)
• 2 tsp Ghee (for adding in the end)
1. Soak almonds overnight and peel the skin. Alternatively you can boil them in hot water for a few minutes and peel the skin.
2. Grind almonds with 1/4 cup of milk to a smooth paste.
1. Melt ghee in a kadai and keep the ghee aside. In the same kadai (as it is coated with ghee, it will prevent the halwa from sticking to the bottom of the pan) bring 1/4 cup of water to boil, switch off the flame, add sugar and let the sugar dissolve completely.
2. Now add the badam paste, remaining milk, kesari color, saffron and cook on medium flame stirring continuously.
3. Once it starts thickening and the sides start getting a little dry and flaky, add all the ghee except 2 tsp and cook stirring continuously on low flame.
4. The ghee will be completely absorbed and the halwa will start leaving the sides of the pan.
5. Now switch off the flame, add the remaining 2 tsp of ghee and stir for about 3-4 minutes.(this makes the halwa softer when it sets)
6. Soft and silky badam halwa is ready to be served.
1 Kg carrot
1 1/2 litre milk
8 Green cardamoms
5-7 tbsp ghee
5-7 tbsp sugar
2 tbsp raisins
1 tbsp almonds, shredded
2 tbsp dates, chopped
1. Peel and grate the carrots.
2. Simmer in milk with the cardamom until liquid evaporates.
3. Heat ghee in a heavy pan and add the carrot mixture.
4. Cook over a gentle flame for 10-15 minutes.
5. Stir in sugar and continue cooking until the halwa turns deep reddish color.
6. Stir in dried fruit and serve.