Tag Archives: halwa

BREAD HALWA

Was in the mood to eat something sweet and also wanted to try making something different. Too much of thinking finally made me decide on Bread Halwa, how it came to my mind even I don’t know! I had thought this was quite a unique dish, until I found so many recipes for bread halwa on the internet! :(. However, I decided to go ahead and prepare it in my version. Ideally I would have liked to use brown bread, but since there was only white bread at home and I had made up my mind on making this today itself, I went ahead with using what I had at home.

The end product was quite delicious and it’s taste reminded me of Shahi Tukda that I make. This halwa however is lower in calories since the bread isn’t deep fried. Enjoy this easy to prepare sweet treat.

This is what you’ll need

Bread slices: 4 big or 6 small

Ghee: 3tbsp

Sugar: 6tbsp (or more if you like it sweeter)

Milk: 3/4cup

Cream: 2tbsp

Cardamom powder: 1tsp

Cashew nuts: To garnish (roasted)

Let’s get cooking

1. Dry grind the bread slices in a mixer to make bread crumbs.

2. Melt the ghee in a pan and add the bread crumbs to it.

3. On a low flame fry it well until evenly brown. This will take around 10-15 minutes.

4. Add the cream and sugar and mix well, until the sugar melts.

5. Mix in the milk and cardamom powder and fry until the mixture is dry.

6. Remove from flame and serve warm garnished with roasted cashew nuts.

Approximate preparation and cooking time: 35 minutes

Serves: 2

 

 

 

 

BADAM SHEERA (ALMOND PUDDING)

It’s almost Diwali and I realised that I was just too busy preparing the savoury snacks and almost forgot the sweets! So today decided to make badam halwa. This has been on my to try out recipe list for quite a while and couldn’t think of a better occasion to try making it.

This is what you’ll need

Badam (almonds): 1 cup

Ghee: 1/2cup

Milk: 1 cup

Sugar: 1 cup

Cardamom powder: 1/2tsp

Saffron: 7-8 threads

Water: 3/4 cup

Let’s get cooking

1. Soak the almonds overnight, or until the skin can be peeled off easily.

2. Grind the almonds to a paste with milk, keeping aside 2 tbsp.

3. Heat the sugar along with the water, until it comes to a boil.

4. Add the saffron strands to the 2tbsp of warm milk and keep ready.

5. Add the almond paste along with the saffron milk mixture and let it thicken.

6. Add the ghee and the cardamom powder. Continue mixing until the mixture is dry.

7. Serve hot garnished with almond slivers.

Approximate preparation and cooking time: 20 minutes (excluding the soaking time)

Serves: 3-4

 

 

SEERO (WHEAT FLOUR PUDDING)

My sindhi neighbour Pushi Didi as we fondly call her cooks some of the tastiest food I have eaten. Even now when I visit Bombay, I have to eat one meal cooked by her. Dal Chawaal too has never tasted so good as when she makes it!!

Seero a typically sindhi sweet made with wheat flour is usually eaten with Papad. Was reminded of Pushi Didi and had nothing much to do on the weekend, so thought of making Seero. 😀

This is what you’ll need

Wheat Flour: 1 cup

Water: 2 cups

Ghee: 1/2cup

Sugar: 1 cup

Cardamom powder: 1tsp

Almond slivers: Few for garnishing

Let’s get cooking

1. Heat the ghee and add the wheat flour. Roast on a low flame until the colour changes. ( This takes approximately 40 minutes)

2. Mix the sugar (powder the sugar if too coarse) and water and keep aside.

3. Once the wheat flour is nicely brown in colour, add the sugar mixture, cardamom powder and let it boil.

4. Stir continuously until the mixture is fairly dry.Bring to a boil and once the liquid is absorbed, add the sugar.

4. Mix well until the mixture starts to leave the sides of the pan.

5. Garnish with the almond slivers and serve.

Approximate preparation and cooking time: 1 hour

Serves: 4

GAJAR HALWA (CARROT PUDDING)

This is what you’ll need

Carrots: 250gms

Cashewnut powder: 2tbsp

Honey: 75ml

Milk: 1cup

Water: 1 cup

Cardamom powder: ½tsp

Sugar: 1½tbsp

Ghee: 1tsp

Almonds for garnishing

Let’s get cooking

1. Wash and peel the carrots. Grate into a thick bottom pan.

2. Add the water and milk. Cover and cook on a low flame until soft.

3. Add the honey and mix well. Cook for a few more minutes.

4. Add the sugar, cardamom powder, cashew powder and cook again.

5. Add a teaspoon of the tuup (ghee) and garnish with sliced almonds. Serve hot on its own or with vanilla ice cream.

Approximate preparation and cooking time: 45 minutes.

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