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Roast semolina well & remove. Add dates and hot milk in blender, blend well. Add semolina in fry pan, add butter, cashew, cardamom powder, raisins, brown sugar and vanilla essence cook for 1 minute. Spread in grease tray. When it cool cut into pieces and serve.
Peeled bottle gourd and deseed then grated it. Soak in warm water. Heat clarified butter add cardamom fry well. After that, add bottle gourd fry well. Add 1 drop of green color in milk and sugar as well as, cook on high flame. Add half dried milk mix screw pine essence. Cook till sugar water dried and halwa left clarified butter. Add remaining whole dried milk mix well. Dish out apply sterling silver leaf. Garnish with almond and pistachios.
Heat clarified butter add grated carrot, cardamom powder and cook on low flame. Now add coconut milk and cook until dries the milk. Then add sugar and cook. After this and fry. In the end, take it out. Garnish with cashew nuts and serve.
Cook the pumpkin, water and cinnamon until tender. Drain and mash the pumpkin. Heat butter or clarified butter . Add the pumpkin, cook stirring continuously. Allow the puree to reduce, thicken and darken, for about 10 minutes. Stir in the sugar. Continue cooking until the halwa reduces into a deep amber & glossy mixture. Spoon into a serving dish & serve hot, decorated with raisins, coconut and almonds.
1.Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
2.In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma.
3.Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
4.Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps.
5.Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
6.Garnish with almonds, and pistachios. Serve warm.
Heat clarified butter and roast semolina then add apricot paste ,sugar ,yellow food color ,cardamom powder mix and leave on dum .when semolina tender then add whole dried milk mix and garnish with almonds and serve .
2. In a large pan, heat 4 tbsp of oil until hot.
3. Add the pumpkin while stirring continuously.
4. Allow the puree to reduce, thicken and darken, for about 10 minutes.
5. Stir in enough sugar to sweeten. Continue cooking until the halwa reduces into a deep amber & glossy mixture.
6. Spoon into a serving dish & serve hot, decorated with raisins, coconut and almonds.
1.Soak chana dal in water fo 2 hours.
2.Add soaked chana dal and water together. Pressure cook it.
3.Take ghee in a kadhai and pour chana dal in to it.
4.Saute chana dal to make thick liquid out of it.5.Add saffron, mix it well.
6.Now add sugar, cardamom powder, clove powder, almond and cashewnut.
7.Serve with garnishing of chopped almonds.
1.Take ghee in a pan, add sooji to it.
2.Stir the sooji with the ghee thoroughly.
3.Add sugar and cardamom and mix them well.
4.Now add milk and dry fruits. Whisk them thoroughly.
5.Cover the pan for a while and let the mixture boil.
6.After some time, open the pan and mix thoroughly.
7.Add some ghee and more dry ruits to the halwa and mix well.
8.Serve hot with garnishing of crushed dry fruits.
