Badam/ Almond Halwa

 Ingredients

 almond 1 cup/ 150 gm

ghee 3-4 tbsp

suji/ rava- 2 tbsp

milk- 2 cups 

sugar-  3/4 cup / 150 gm or as per taste

big pinch of saffron soaked on warm milk 

cardamom pdr 1/2 - 3/4 tsp 

Preparations

soak the almonds in hot water for 3-4 hours or over-night.

peel the almonds 

put the peeled almonds in a mixer jar and grind adding little milk to slightly coarse paste

 In a kadai add 3 tbsp ghee, one it melts add 2 tbsp suji, fry till aroma comes

now add the ground paste, keep frying in low flame till its raw smell goes and nice aroma comes, if need be add little more ghee

once the badam is well roasted, it leaves out ghee, now lower flame add milk slowly making sure that there are no lumps, then add sugar,mix well

now cover and cook for 3-4 minutes, now remove the lid and keep stirring till the milk is absorbed.

once the mixture thicken and leaves the sides of the kadai, add cardamom pdr, mix well, add some chopped nuts, mix well. 

as the mixture leaves the sides of the pan, remove it, you can serve it hot, or spread it on a greased plate

level it, spread some finely chopped nuts press it down lightly. let it cool, cut into desired shape.

 

 

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Apple-Beetroot Halwa

 Ingredients and Preparations

1 medium apple peel and chop into small pieces

1 very small beet, peeled and chopped into small pieces

 Had both in a micro safe bowl, add little water, added

jaggery about 4-5 tbsp

cinnamon pdr 1/4 tsp, mix well, micro for 2 minutes

remove , mix well, keep for another 2 minutes

mixed well, then as I was tired, didn't have the patience for it to cool slightly to grind in a mixer jar.

I mashed with a veg. masher as much as I'ld.  

Wanted small pieces in my mouth

ragi flour 6 tsp, added 1 tsp @ a time, mixed well before next addition

desiccated coconut 6 -7 tsp, adding 1 tsp and mixing well after each addition.

once everything was well mixed, microwave for 2 minutes

removed, mix well, micro again for 1 1/2 minutes

removed, added 1 tsp ghee, 1/2 tsp cardamom pdr, mixed well

micro for another minute, mix and decorated with cashew pieces.

I wanted a dessert, without any oil, healthy, as I've a sweet tooth, should be mildly sweet for me.

I really enjoyed my halwa, finished 1/3 of it after lunch ! 

 NOTE- you may add sugar, all purpose flour/ fine suji/ oats powdered as thickening agent, as I cooked the main ingredients with water and cinnamon pdr. You can cool and grind , then proceed adding thickening agent, desiccated coconut optional. You may add some almond flour, if you want it rich and serving for a party, choice is your. Just use what you've. 

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Vegetable Halwa

Ingredients

Yellow Pumpkin- 1 big piece

Beet root – 1

Carrot- 2

Wheat flour- 1/2 cup

Sugar – 2 cups

Ghee – 1/2 cup

Cardamom pdr – 1/2 tsp

Cashew nuts – few

 

Preparations

Peel the skin from pumpkin, beet root and carrot. Cut it into medium size pieces.

Put it in a vessel and add enough water just to cover the vegetable and cook it till soft. OR put the vegetable pieces in a idli plate/ steamer plate and steam cook it for 10 to 15 minutes.

Allow to cool and grind it to a fine paste.

Keep a thick bottom kadai on the stove and add a tablespoon of ghee.

Add wheat flour and fry till nice aroma comes out.

Add vegetable paste and mix well. Cook it on medium flame stirring continuously till it become thick.

Add sugar and stir continuously till it blends well with the paste.

Now add ghee little by little and mix well.

Add cardamom powder and mix it stirring till the halwa leaves the sides of the kadai and the ghee starts to ooze out.

Transfer to a greased bowl and garnish with chopped cashew nuts. 

 

 

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Ragi (Finger Millet) Chocolate Halwa / Pudding

  

Combining nutritious ragi flour with rich cocoa, ghee, and jaggery yields a fudgy, melt-in-your-mouth halwa. Packed with calcium and iron, this decadent treat satisfies intense chocolate cravings while offering a wholesome, energizing alternative to conventional. 

Ingredients

For halwa

 ½cup ragi(nachni flour or finger millet flour).

3 to 4 tbsp ghee

1 cup hot milk

¼ cup sugar

¼ tsp cardamom pdr

For garnishing

6 to 7 almonds– slivered or chopped finely

6 to 7 pistachios– slivered or chopped finely

 

Preparations

 

Heat ghee in a pan or kadai.

Add the ragi flour.

Keep stirring the flour for 3 to 4 minutes on low heat. The mixture will bubble

When the mixture starts bubbling, add sugar.

Stir and mix very well.

Then add hot milk. The milk has to be hot. So heat the milk separately in another pan.

Continue stirring the ragi halwa, till it starts thickening.

Soon the mixture will start leaving the edges of the pan. Now sprinkle cardamom powder.

Switch off the heat and transfer the halwa to a serving dish. 

As the ragi halwa cools, it will thicken more. Garnish with chopped dry fruits. 

Serve ragi halwa warm or at room temperature.

 

 

 

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Papaya Halwa

 I found the papaya when I touched, felt my finger going in, thought that it must be ripe , sadly NO. part of it was ripe, as I never liked to waste food, chopped the papaya, put it in my mixer jar, then added some jaggery, ground it to a paste. I removed it in my micro-safe bowl, added little sugar, milk,  semolina, suji, mixed it all well. Cooked it in microwave stirring after every 2 minutes. In about 6 minutes, my papaya halwa was ready, no ghee in it. Not too sweet, no colour added. 

Hoe you all can also try this and enjoy this simple dessert. No hard and fast rule to how much milk, sugar or semolina/ suji, it will depend on the quantity for semolina, sugar depends on how sweet you want, or just adding jaggery is enough, milk again I added around 150 ml. You can add more or less, left to your choice, can add milk powder, desiccated coconut those who love coconut, nuts and raisins as you like.

I'm sure that those who don't have microwave, can cook it over gas stove too, only thing, keep the gas on medium to low and keep stirring, or else it will get burnt down. 

Last week, the papaya also turned out not ripe, except for 1/3 rd of it. The rest I chopped and made kuttu, you can see the next post for it.

 

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Pineapple Juice: The Natural Lung Cleanser

Many people overlook the benefits of natural foods when it comes to supporting respiratory health. Pineapple juice is one such gem, packed with nutrients that can aid in lung function and overall wellness.

The key player in pineapple juice is bromelain, an enzyme known for its ability to dissolve mucus. When you're suffering from congestion, this enzyme can help break down excess mucus in the lungs, making it easier to breathe. This is particularly beneficial during cold and allergy seasons when mucus production tends to spike.

In addition to its mucus-dissolving properties, pineapple juice also acts as a natural cough suppressant. Its anti-inflammatory effects can soothe irritated airways and reduce coughing, providing a gentle relief without the side effects often associated with over-the-counter medications.

Furthermore, the anti-inflammatory properties of pineapple juice extend beyond just cough relief. Regular consumption may help reduce inflammation in the airways, allowing for easier breathing and improved lung function overall. This makes pineapple juice not just a refreshing drink, but a potential ally in maintaining respiratory health.

Incorporating pineapple juice into your routine is easy. It can be enjoyed on its own, added to smoothies, or used as a flavorful ingredient in various dishes. Aim for fresh or minimally processed juice to maximize the health benefits.

In conclusion, drinking pineapple juice regularly can be a simple and delicious way to support lung health. Its ability to dissolve mucus, provide cough relief, and reduce inflammation makes it a natural choice for anyone looking to enhance their respiratory well-being.

pineapple juice,natural lung cleanser,bromelain,dissolves mucus,  natural cough suppressant ,anti-inflammatory,smoothies, cakes, halwa,  

 

 

 

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Halawa (Egypt)- No cook dessert

  

 

Ingredients

• 1 cup Powdered Milk
• ¾ cup Tahini
• ½ cup Powdered Sugar
• ½ tsp Cardamom
• ¼ cup Pistachios chopped

Instructions

• Place all the ingredients in a food processor and process until thick.
• Pour into a lined pan and allow to firm up slightly. 

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Dry Fruits Halwa

 Ingredients: 

1 cup mixed dry fruits, 

1 cup mixed nuts,

 ½ cup ghee, 

1/4 cup sugar, 

1/4 cup milk, 

1 tsp cardamom powder, 

a pinch of saffron

Preparations

Firstly, chop the dry fruits and nuts into small pieces. 

Then, heat some ghee and roast the chopped fruits and nuts till fragrant

Incorporate sugar and milk and stir till the halwa thickens

Now, mix in cardamom powder and saffron.

Transfer the halwa into a bowl and garnish with more nuts and dry fruits 

 

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Instant Moongdal Halwa by Chef Kunal Kapur

Ingredients for instant moong dal halwa

• Moong dal, no skin – ½ cup
• Ghee - 3 tbsp
• Sooji – 1 tbsp
• Besan – 1 tbsp
• Rose water – 2 tsp
• Nuts (dry fruits) chopped – handful

For syrup:

• Water – 1 cup
• Sugar – ½ cup
• Cardamom powder – ½ tsp
• Milk – ½ cup

Method of preparation

1. Roast the moong dal on a low flame till it gets a darker shade of brown. Be sure to stir it constantly, or else it won’t get brown evenly.
2. At the same time, in a pan, add water and sugar to make a thin sugar syrup. Add cardamom powder to it, and add milk when the sugar is dissolved.
3. Now, cool down and grind the moong dal in two batches so that it gets ground evenly.
4. In a pan, heat some ghee and then add the ground moong dal, sooji, and besan, then roast them thoroughly.
5. Now, add the sugar syrup into it and stir it well for a few minutes until it thickens.
6. Add some rose water and chopped nuts.
7. It’s done! The simplest way to prepare moong dal ka halwa is here. Enjoy it hot!                                                                               

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Beetroot Halwa in Microwave, Can be made on stove-top too

 Ingredients

beetroot 1 chopped

cashews handful or more as desired

milk 400/500ml

rice flour 2 tbsp / cornflour / suji

sugar 3-4 tbsp / as per taste

cardamom pdr 1/2 tsp

 

Preparations

In a mixer jar add the beets, cashews milk about 100 ml to make a smooth paste

I  added the paste on a microwave-safe dish, added rice flour, mixed well, added rest of the mil, sugar, mixed well.

 I microwave for 2 minutes, removed, mixed well, repeated the process of microwave for 2 minutes, remove and stirring for another 5 times, added cardamom pdr, stirred well, kept for another minute.

It tasted really good, healthy too. I gave it to a guest, they also said it was good, wanted the recipe.

Once it gets thick, you can remove, it all depends on the voltage and size of your microwave. 

You can cook over the gas, but then you got to be stirring continuously as when we add any flour, if not stirred it will form lumps. 

Enjoy this halwa, hot/ cold and let me know how yours turned out .  You can top with nuts and raisins, roasted, as I made it basically for self, was too lazy to roast the nuts and raisins, hence I added cashews while grinding, I didn't soak the nuts. You may add almonds too, whatever you prefer, it is optional.

I didn't add any ghee. 

 

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Pumpkin Halwa

  

Ingredients

pumpkin grated ½ kg / 2 cups

sugar  ¼ cup or as per taste

nuts and raisins as desired

ghee 1-2 tbsp

cardamom pdr ¼ tsp

milk ¼ cup

Preparations

Wash, peel and grate pumpkin

Add ghee, fry nuts and raisins, remove to a cup

Add the cooked pumpkin, fry for about 4-5 minutes till raw smell goes off.

Pour the milk, mix and cook till the milk is absorbed

Add sugar and cook till it is completely absorbed and the halwa thicken.

Add cardamom pd, mix well, garnish with nuts and raisins, serve hot / warm.

 

 

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