Simple To Make Halva Recipes For This Diwali

Article Written By: Anukriti Parsai

The history of halva (or halwa in Hindi) goes back to the 18th century. It is a very popular and fashionable dessert in the Middle East, South East Asia, Europe, North Africa and Central Asia. There are numerous adaptations on the Diwali recipe for halva that are prepared all over the world. We have for you here some awesome halva recipes that you can make this Diwali and surprise your family and friends.

Bread halva (bread ka halwa)

Ingredients:

Regular white flour bread - eight (8) slices.

Khoya (mawa) - 100 grams

Milk - 1/2 cup

Sugar - 1/2 cup

Cardamom powder - 1 little spoon

Ghee (clarified butter) - 1 cup

1/2 cup Dry fruits and raisins for garnish

To prepare;

Remove the crusty sides of the bread and quickly rub the bread slices between your hands to create fine breadcrumbs.

Crumble the khoya and mix well with the breadcrumbs.

Add milk, sugar and cardamom powder and mix very well.

The mixture will be powder-like.

Now quickly spread the ghee on a non-stick pan then onto a middle heat.

Add the prepared blend to the pan and mix really well.

Cook on a low heat, until the oil starts separating from the mix.

Remove from stove and decorate with dry fruits and raisins.

Serve immediately

Lauki ka halwa (Bottle Gourd Halva)

Lauki (Bottle Gourd) is also known as Dhoodhi in Hindi. This versatile green plant is a great source of many essential nutrient elements and is loaded in vitamins.

Ingredients:

1 kg of Bottle Gourd (fresh)

300 grams of sugar

200 grams of mawa (khoya)

50 grams (about 2 big spoon) pure ghee (clarified butter)

2 little spoon of cardamom powder

1/2 cup of grated dry fruits and raisins to garnish

To prepare;

Take away the skin and seeds from bottle gourd and grate it finely (you need to use a mixer for this).

Heat the ghee in a heavy bottomed pan and add the grated bottle gourd to it.

Keep stirring steadily otherwise it might stick to the bottom.

You will notice some of the water starts separating from the bottle gourd. Cook till most of the water vaporizes and the ghee just starts to separate from the bottle gourd. It can then turn very clear in tone.

Now add khoya (mawa) to this and mix well.

Add the sugar and cardamom powder.

Cook until all of the liquid vaporizes and the blend turns into a thick pudding. Take care so that the mix does not stick to the bottom.

Turn off the heat and garnish with the dry fruits, raisins and some rose petals

You can serve this both hot and cold.

Note:

You can also use condensed milk in place of khoya and sugar.

You can replace khoya with reduced milk however it'll take more time to prepare.

About the Author

Anukriti Parsai is a contributing member of the Diwali 2011 Network. Find more Diwali Recipes

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