The history of halva (or halwa in Hindi) reverts back to the 18th century. Halva is a wonderfully popular treat in the Middle East, South East East Asia, Europe, North Africa and Central Pacific Rim. There are literally many modifications on the Diwali recipe for halva that are created all around the globe. We've added some delicious halva recipes that you should and can prepare this Diwali 2011 and hopefully surprise your loved ones.
Bread halva (bread ka halwa)
Ingredients:
Regular white flour bread - eight (8) slices.
Khoya (mawa) - 100 grams
Milk - 1/2 cup
Sugar - 1/2 cup
Cardamom powder - 1 little spoon
Ghee (clarified butter) - 1 cup
1/2 cup Dry fruits and raisins for garnish
To prepare;
Cut away the thicker sides of the bread and vigorously rub the bread slices between your hands to prepare fine breadcrumbs.
Crumble the khoya and mix well with the breadcrumbs.
Add milk, sugar and cardamom powder and combine extremely well.
The mixture will be powder-like.
Now quickly spread the ghee on a non-stick pan then onto a middle heat.
Add the prepared blend to the pan and mix really well.
Cook on a low heat, until all the oil starts separating from the blend.
Remove from stove and decorate with dry fruits and raisins.
Server quickly. Best when hot
Lauki ka halwa (Bottle Gourd Halva)
Lauki (Bottle Gourd) is sometimes called Dhoodhi in Hindi. This dynamic green veg is a wonderful source of many required nutrients and is packed in vitamins.
Ingredients:
1 kg of Bottle Gourd (fresh)
300 grams of sugar
200 grams of mawa (khoya)
50 grams (about 2 tablespoon) pure ghee (clarified butter)
2 little spoon of cardamom powder
1/2 cup of grated dry fruits and raisins to decorate
To prepare;
Cut the skin and seeds from bottle gourd and grate it finely (you may use a food processor for this).
Gently warm the ghee in a heavy bottomed pan and add the grated bottle gourd to it.
Keep stirring steadily otherwise it might stick to the bottom.
You'll see that the water starts separating from the bottle gourd. Cook till the water disperses and the ghee starts to separate from the bottle gourd. It will turn clear in color.
Now add khoya (mawa) to this and mix really well.
Add the sugar and cardamom powder.
Cook until all of the liquid vaporizes and the blend turns into a thick pudding. Take care so that the mix does not stick to the bottom.
Switch off the heat and garnish with the dry fruits, raisins and some rose petals
You can serve this both cold and hot.
Note:
You can also use condensed milk in place of khoya and sugar.
You can replace khoya with reduced milk however it'll take more time to prepare.
Bread halva (bread ka halwa)
Ingredients:
Regular white flour bread - eight (8) slices.
Khoya (mawa) - 100 grams
Milk - 1/2 cup
Sugar - 1/2 cup
Cardamom powder - 1 little spoon
Ghee (clarified butter) - 1 cup
1/2 cup Dry fruits and raisins for garnish
To prepare;
Cut away the thicker sides of the bread and vigorously rub the bread slices between your hands to prepare fine breadcrumbs.
Crumble the khoya and mix well with the breadcrumbs.
Add milk, sugar and cardamom powder and combine extremely well.
The mixture will be powder-like.
Now quickly spread the ghee on a non-stick pan then onto a middle heat.
Add the prepared blend to the pan and mix really well.
Cook on a low heat, until all the oil starts separating from the blend.
Remove from stove and decorate with dry fruits and raisins.
Server quickly. Best when hot
Lauki ka halwa (Bottle Gourd Halva)
Lauki (Bottle Gourd) is sometimes called Dhoodhi in Hindi. This dynamic green veg is a wonderful source of many required nutrients and is packed in vitamins.
Ingredients:
1 kg of Bottle Gourd (fresh)
300 grams of sugar
200 grams of mawa (khoya)
50 grams (about 2 tablespoon) pure ghee (clarified butter)
2 little spoon of cardamom powder
1/2 cup of grated dry fruits and raisins to decorate
To prepare;
Cut the skin and seeds from bottle gourd and grate it finely (you may use a food processor for this).
Gently warm the ghee in a heavy bottomed pan and add the grated bottle gourd to it.
Keep stirring steadily otherwise it might stick to the bottom.
You'll see that the water starts separating from the bottle gourd. Cook till the water disperses and the ghee starts to separate from the bottle gourd. It will turn clear in color.
Now add khoya (mawa) to this and mix really well.
Add the sugar and cardamom powder.
Cook until all of the liquid vaporizes and the blend turns into a thick pudding. Take care so that the mix does not stick to the bottom.
Switch off the heat and garnish with the dry fruits, raisins and some rose petals
You can serve this both cold and hot.
Note:
You can also use condensed milk in place of khoya and sugar.
You can replace khoya with reduced milk however it'll take more time to prepare.
About the Author:
About the author: Anukriti Parsai is a contributing member of the Diwali 2011 Network which can supply event stories, media, articles and Blogs for the community who celebrate Deepavali yearly. Anukriti loves every facet of the Diwali celebration and looks forward to the preparations as well as the event every year.Find more Diwali Recipes as well as some of the most peculiar and funniest video's we are able to find on the Internet...oh and you may find one or two interesting Blog content.
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