Ingredients and Prep
12 large size Indian gooseberries
1/2 cup very hot water
1/3 cup sugar
2 tablespoons water for the sugar
1 tablespoon ghee for the halwa1 teaspoon ghee- just to line the utensil
cardamoms pdr 1/2 tsp
nuts and raisins as desired
Wash
the gooseberries and pat them dry. Drop them in the hot water and keep
them in for two minutes. Remove from the water and grate them.
Alternately you may crush the pulp and remove the stone.
In a
microwave proof bowl, grease the walls with ghee/oil. Add the sugar to
the water for the syrup. Cook on micro power high for 4 minutes. Stir
and check the consistency. If a thread can be drawn between the thumb
and forefinger, the syrup is ready. If not keep for a further minute or
two.
Add the grated fruit, stir and return to the microwave.
Cook on medium high without covering for 3 minutes initially. The
addition of fruit will dilute the syrup and the goose berry pulp will
cook in this.
Allow to stand two minutes, adding nuts and raisins.
Remove and check if they have blended well and the fruit is cooked while still crunchy.
Add
the ghee and cardamom pdr and mix well. If the consistency is thin,
you may cook for another 1/2 a minute. However, when cool the halwa
will hold.
Note- to make it healthier, you may jaggery instead of sugar and cook in the same way. Amla h Vitamin C and jaggery has iron, to absorb iron you need Vitamin C.
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