Halwa in India is something without Indian festivals are half of the joy, without deserts Indian occasions are tasteless, and halwa perfectly complements the sweetness, we Indians often ready to cook halwa whether it’s an any occasion or just to eat in any time.
So, let’s just check out two delicious style of Halwa, and yes don’t forget to try it in home.
1. Badam Halwa
Ingredients
2 cups badam (almonds) 2 cups sugar 2 tbsp pure ghee (clarified butter) 2 cups milk 1/2 tsp green cardamom powder Few badams (sliced for garnishing Few pistachios (sliced for garnishing)Method
Soak all the badams in water overnight. Remove the skin of the badam and cut it into small pieces. Add milk and put the contents in the grinder. Grind it coarsely and see to it that you do not make a paste. Heat a non-stick pan and add ghee to it. When hot, add the grounded badam and milk mixture to it. Cook it on low flame and keep stirring continuously. Add sugar and cardamom powder. Cook till the mixture become thick and starts leaving the sides and starts accumulating at the centre of the pan. Put off the flame and place the contents in a serving bowl or plate. Garnish with sliced badam and pistachios and serve.
2. Pineapple Halwa
Ingredients
2 cup fresh chopped pineapple 1/2 cup khoya 1/2 cup sugar 2 small mawa cakes (available at all bakeries) 2 tbsp ghee Few almonds and cashew nuts (chopped for garnishing)Method
Heat a pan and add ghee Once the ghee is hot, add chopped pineapple and fry till all the water in the pineapple evaporates. Add sugar. Keep stirring and cook it on low flame for about 10 minutes or until the sugar dissolves. Take a separate bowl and crush the pieces of mawa cake. Add this to the pineapple and sugar mixture. Stir it well and switch off the gas. Add khoya and mix well. Place the pineapple halwa in a bowl or plate and garnish with chopped almonds and cashew nuts. Serve.