Milk Halwa/Dhoodh halwa/palkova


Best recipe for any fast, as navratri is here you can try out making this milk halwa.

Milk halwa is one such sweet that is served at every sweet shop in Uttar Pradesh ,you can find them easily. This halwa can be stored in refrigerator in an air tight container.

This sweet can be made for all festive occasion especially Krishna janmastami .

Paal means milk in Tamilnadu and kova is actually khoya. So the name palkova. This is called milk halwa as well.

Let’s see the recipe card

#palkova #milkhalwa#purvanchalstadka#foodbloggers#indianfoodblogger

Palkova

Milk halwa

Ingredients :

  • 1 litre milk
  • 1/2 cup sugar or as per taste
  • 1 tablespoon elaichi powder

Method :

  • Take a large kadhai
  • Boil milk till thick. This takes an hour
  • Once milk has thicken add sugar and elaichi powder
  • Cook till sugar melts properly
  • Milk halwa /palkova is ready to enjoy
  • Hope you liked this recipe
  • This is same as making khoya only difference is we add sugar and elaichi powder and keep it condensed
  • Though later it thickens
  • Until then keep exploring…….
Milk
After adding sugar and elaichi powder
Ready to eat

Pineapple halwa/How to make Pineapple sheera


Pineapple is one of my favourite fruit I love pineapple cakes and halwas.My first taste with this halwa was way back in Mumbai when I had gone for Ganpati festival, here I would like to confess I am a very fussy eater myself 😉so I think you just read the story first…..Now that I am there at friends place my younger sis her friend she offered prasad and as I was very hungry just grabbed the chana sundal and halwa ate to my content. Later I asked her this halwa tasted something different but I liked it,what is it? She said Didi it’s pineapple halwa😅😅you should have seen my face because until eating this I use to hate pineapple, me thinking in my mind How dumb I have been never tasted all this,so from that day pineapple has been my favourite in dessert, Thank you Kiran for making me eat this halwa❤

So as you might have guessed the recipe of today that’s Pineapple Halwa.This halwa is also offered as prasad to Ganpati Bappa.Make them and store them in air tight container, you can refrigerate it for 3 to 4 days and eat.

Let’s get the recipe right away

#purvanchalstadka #foodbloggers #indianfoodblogger#halwa#Pineapple #sheera#sweet#dessert

Pineapple Halwa

Makes for 7 to 8 people

Ingredients

  • 250 grams Rava/semolina
  • 200 grams sugar
  • 200 grams ghee
  • 100 grams pineapple pulp
  • 5 to 6 elaichi powder
  • 1 tablespoon pineapple essence
  • 2 cups water

Method

  • First dry roast rava/semolina till lightbrown ,keep aside
  • Heat ghee in a kadhai
  • Add rava and saute till light brown
  • Add in the pineapple pulp
  • Mix it well
  • Now add sugar,elaichi powder with pineapple essence
  • Give it a good mix
  • Add water and yellow food colour
  • Close the lid
  • And cook on low flame for 2 to 3 minutes
  • Open the lid,give the halwa a nice mix again
  • Garnish with chopped dry fruits
  • Serve them hot
  • Yummy Pineapple Halwa is ready.
  • This can be stored in air tight container for 3 days in refrigerator.
  • Here use of food colour is optional.
  • This was just to make kids eat.
  • Hope you liked this recipe and way of making
  • Until then keep exploring…..

Beetroot halwa/ How to make beetroot halwa


Never tasted beetroot halwa until i saw them on the net.So just thaught of trying out and see how it tastes, as the review was good,still not confident .As you may know beetroot is a super food in itself, have them in any form its good for health. If you are suffering from low haemoglobin beetroot are the best one’s. Beetroot tastes kind of similar to carrots. Halwa making process is same as carrot halwa,here i have made fusion with vanilla icecream and some colourful sprinkles. The taste of halwa was to a next level with the icecream. Won’t take much of your time and straight would head to the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #halwarecipe#halwa#beetroothalwa#dessert

Ingredients

  • 2 beetroot grated
  • 1 cup milk
  • 1/2 cup milkmaid or as per sweetness
  • 1/2 tablespoon elaichi powder
  • 2 scoops vanilla icecream
  • Sprinkles for garnish
  • 1 tablespoon ghee

Method

  • Take a kadhai pour ghee add grated beetroot
  • Saute for 1 minute or till the beetroot has soften

  • Pour in the milk

  • Cook till milk has absorbed completely
  • Stirring it occasionally
  • Add in elaichi powder, mix it well
  • Now add milkmaid, stir it well
  • Continuously keep stirring till milkmaid has completely evaporated
  • It will be a bit sticky
  • Thats fine
  • Your beetroot halwa is ready
  • Serve them with icecream or eat it chilled wish is yours..
  • Happy cooking!
  • Enjoy them this summer with some indulgence of ghee and icecream

Aloo ka Halwa/How to make Aloo ka Halwa


Aloo or potato is such a versatile vegetable, it can be eaten in so many forms and one of them is this Aloo ka Halwa as well,have you ever tried this!believe me you won’t regret this its soft ,melts in your mouth and more of all its sweet😊.As a young child i use to watch my elder sister cook this often when she would fast,as she was the one who use to cook for all in the house so taking time out and making something for yourself is quite boring or i would say we tend to feel lazy for cooking for ourself..the easiest think she could do is boil potato and make halwa.

Lets see what goes in making this

#foodbloggers #purvanchalstadka #alookahalwa#sweet#dessert

Ingredients

  • 4 large potatoes
  • 1/2 cup sugar (or as you prefer)
  • 1/2 cup milk
  • 3 to 4 saffron strands
  • 1 tablespoons elaichi powder
  • 2 tablespoon ghee

Method

  • First boil potato and mash them,keep aside
  • In a bowl take warm milk and add saffron strands cover with lid let it dilute
  • Heat ghee add mashed potatoes and saute till golden brown

  • Once you notice colour change add in saffron milk ,elaichi powder and sugar
  • Cover with a lid and let it cook on slow flame for 2 minutes
  • Open the lid and keep stirring till halwa starts leaving the pan
  • Your Aloo ka Halwa is ready
  • For savoury fasting recipes do check http://vratwale aloo

Khus- khus ki barfi/poppy seeds dessert


Made especially in the occasion of Janmastmi, this dessert is a complete yum and healthy..not much effort is needed in this recipe, it’s quick and easy..do try it.A way back 5000year old recipe, mentioned in the granths (holy book),people have there variations now,but the tastes remains delicious…Today we all are celebrating Dahihandi (Janmastmi) Here’s my way of making

Ingredients

  • 1 cup khuskhus seeds
  • 1 1/2 cup sugar
  • Some saffron strands desolve in milk
  • 1/2 cup cashews and almonds powder
  • 2 tablespoon ghee
  • 1 -2 drops of kewra essence

Method

  • Dry roast khuskhus in a kadai on low flame
  • Blend into fine paste by adding little water
  • Take kadai add ghee pour in the khuskhus paste saute
  • Add dryfruit powder mix it
  • Add sugar and kewra essence
  • Mix it well
  • Add 1/2 cup water and cook till water has being absorbed completely, stir continually
  • Meanwhile grease a plate with ghee
  • When the mixture is ready
  • Pour it on the greased plate
  • And freeze it for an hour
  • Remove and cut into diamond shape
  • Your khuskhus barfi is ready

Lauki ka halwa/Dudhi (bottle gourd) halwa


Just try these yum halwa once and you’ll fall in love with it even if you don’t like lauki.A perfect recipe for any fast.Grated lauki and milk a perfect combination for indulgence with some dry-fruits and elaichi powder. Let’s get the recipe

#foodblogger#purvanchalstadka#dessert #bottlegourd

Ingredient

  • 1 whole lauki (bottlegourd)grated
  • 1 litre whole cream milk (I have used Haldirams milk)
  • 1 tablespoon ghee
  • 1/2 tablespoon elaichi powder (cardamom)
  • 2 tablespoon chopped dry-fruits (cashews, almonds and pistachio)
  • 1 cup sugar or as per taste

Method

Take a kadai, add ghee in it once it’s hot, add grated lauki, saute till the water evaporates ( water that remains while grating lauki)

Now,pour the milk in the kadai and cook on low flame

Stir it in intervals so that the milk does not overflow .Add elaichi powder

Cook till milk and lauki has dried up completely,add in the sugar , saute till halwa reaches to dry consistency

Garnish with chopped dry-fruits

Enjoy it hot or chilled

Mango kesari/mango halwa


It’s summer and mangoes are every where,so tried out this recipe of mango kesari as the name suggests it’s mango and kesari is for saffron .A sweet dish made of rava (semolina) just love the flavours when it melts in my mouth..Do try this

#ontheblog#foodblogger#indianfood#mangokesari

MANGO KESARI
MANGO KESARI

Ingredients

1 cup rava (semolina)

1/2 cup mango pulp,by blending

1/2 cup sugar

1/2 tablespoon elaichi powder (cardamom)

1/2 cup ghee

2 cups water

Method

Put mango in blender and puree it,by blending mango we have no lumps remaining

Heat ghee in non-stick kadai,add rava and saute till light brown in colour

By the time rava is being roasted,take pan and boil water and sugar

once its done add mango pulp ,water and sugar mixture,keep stirring it till water is soaked up

now add elaichi powder,mix it and close the lid for 2 to 3 minutes

serve it hot,topped with more ghee

Your mango kesari is ready

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