Moong Dal ka Halwa

Winter is the season when one tends to indulge in lot of guilt food,this halwa as the name suggests has a lot of ghee,without which any halwa wont be complete,but in moong dal ka halwa there has to be generous amount of ghee and every bite tastes even better and delicious,I mean I can’t stop eating it after knowing that I tend to put on weight very fast.Once in a while we all can have some guilt food,but mind you ghee is also healthy for our body as our ancestors use to have them in all there dishes and they are still much healthier than us.So food my way I have got one of the most demanded sweet dish by my husband moong dal ka halwa,lets see what goes in making this.



  • 500 grams cup Moong dal(split moong dal yellow)
  • 500 grams ghee
  • 500 grams of sugar(or as preferred)
  • 2 tsp cardamom powder
  • 1 tsp kesar strand dissolve in milk(saffron)
  • Dry fruits for garnish(as your choice)


  • Firstly soak moong dal for two to three hours and keep aside
  • Coarsely grind the mixture without water
  • Soak kesar in warm milk a keep aside
  • Heat ghee in kadai, now pour the mixture into it keep stirring till colour changes to golden brown,this will take 45 to 50 minutes on low flame
  • After 45 minutes the yellow colour changes to golden brown and the aroma also changes
  • Add water and stir till the mixture soaks the water
  • Later add sugar, kesar with the milk and cardamom powder and close the lid let the sugar dissolve into in properly
  • After the sugar is melted, keep stirring till the halwa starts leaving the sides of the kadai
  • Take another kadai pour ghee and saute some chopped dryfruits till light brown , garnish it on the halwa
  • Remember the mixture of moong dal is very sticky in the beginning, once you start cooking it with the ghee its consistence changes into grainy and  it separates from each other that is the right time to pour water into the mixture
  • This is time-consuming, but after having it you’ll forget all the hard work involved
  • Frying is very important process in this halwa a little here and there it can lead to disaster
  • Halwa is ready to be served, this can be refrigerated also

Nariyal barfi

Foodmyway as I say,is what I make and the way I make not being the chef way a simple home cook food with my experiences into it some learnt from my mother and some from mother in law.Learning has no age bar so keep learning,cooking and liking my work.This recipe is the one my mother use to make in childhood days she use to keep collecting coconuts as ours is a big family, from all the temple visits cook them into barfis,so Happy cooking



  • 1 cup coconut freshly grated
  • 1 tsp ghee
  • 1 tsp cardamom powder
  • 1 cup full cream milk
  • 3/4 cup sugar(as per taste)


  • In a heavy bottom pan take grated coconut and roast it with ghee till the colour changes to light brown
  • Now,add milk into it keep boiling till the milk reduces to half or more
  • Add sugar into it and mix it well
  • Add cardamom powder in the mixture
  • now keep stirring it till the mixture leaves the sides of the pan and is completely dried
  • This can take 15 to 20 minutes,till then keep the tray in which the mixture you will transfer ready by greasing it with some ghee
  • Now pour the mixture in the tray,and spread it evenly
  • When the mixture is hot cut it into the desired shape with knife(grease it with ghee otherwise it will stick)
  • Let it cool down and refrigerate
  • Enjoy them…

Seviyan or vermicelli kheer

Seviyan is one of the most favourite sweet dish of my in-laws,this is made regularly in the house whenever there’s some craving for sweet.festivals are also not complete without seviyan.Just love the aroma when the seviyan is roasted,simple and quick sweet dish to make if any guest are at home.



  • 1 cup seviyan
  • 2 to 3 cups of milk
  • 1 tsp cardamom powder
  • 1 tsp raisins
  • 4 to 5 almonds(badam)
  • 4 to 5 kajus(cashew nut)
  • 2 tsp ghee
  • 1/2 sugar(as per sweetness)


  • Heat ghee in pan roast vermicelli till golden brown
  • In same pan roast dry fruits also
  • In another pan boil milk once it has boiled add the vermicelli in it and let it cook till the vermicelli or seviyan is done
  • Mix sugar and dry fruits in the seviyan and off the flame
  • Seviyan tends to thick after sometime so don’t boil too much or if it has dried you can boil little milk and add to the mixture
  • Seviyan is ready to eat,serve hot or chilled

Gajar ka halwa

Gajar ka halwa is dish made by grating carrots,for this you need to have strong arms or else you can use food processor.I did use the food processor at times theses are made in bulk like kilos to store that’s the time when the food processor really saves me,,,am like kitne kilo aur banane h am ready lol…winter is a time when we tend to indulge   by eating out a lot.

Best carrots are the dark red ones as they are tastier than the orange one…use which ever is available though.



  • 4 to 5 carrots
  • 1 1/2 cup full fat cream milk
  • 1/2 cup sugar
  • 2 badams
  • 2 kajus
  • 2 pistachios
  • 1/4 cup ghee
  • 1 tsp cardamom powder


  • peel and wash the carrots,now grate them
  • use a thick bottom pan for making halwa
  • heat ghee add grated carrots full cream milk and let the carrots cook on slow flame
  • once it starts simmering and cooking stir it occasionally
  • when the milk starts to evaporate and reduce to half or more add sugar dry fruits and cardamom powder to the mixture
  • keep stirring and let it cook on low flame
  • let the mixture dry completely
  • serve hot
  • I don’t prefer adding khoya you can if you wish to
  • I like them cooked in milk the traditional way

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