Tender Coconut Halwa / Elaneer Halwa

 Tender Coconut Halwa / Elaneer Halwa

Tender Coconut Halwa is a delightful traditional sweet made using tender coconut flakes, corn flour, Ghee, and sugar. Slow-cooked to achieve a soft, rich texture and melt-in-your-mouth .This halwa Infused with the delicate flavor of fresh coconut flavour with balanced sweetness. It is a rich, creamy and delicious and offers a tropical twist to the traditional halwa experience This dessert, it brings authentic taste and comforting indulgence in every bite. Today Is my daughter’s Birthday!  So as a Perfect festive treat I made this Halwa.

 

Ingredients:

Tender coconut water-1 + 1/2 cups

Tender Coconut Pulp/Flesh: \(1/2\) to 1 cup (chopped or blended)

Corn flour-3/4 cup

Water-3/4 cup

Sugar-1 cup

Ghee- 2tbsp +

Cardamom powder-1 tsp

Cashews-few

Method:

1.In a bowl, thoroughly mix the cornflour with 1 cup of the tender coconut water to make a smooth slurry, ensuring there are no lumps.

2.In a thick-bottomed pan, add the sugar and a little water (or just the coconut water) to dissolve it. Bring to a light boil.

 3.Pour in the cornflour slurry, stirring continuously on medium flame to prevent lumps.Thicken

4. Keep stirring until the mixture starts to thicken and becomes translucent/glossy. 

 

5.Add the blended tender coconut pulp and cardamom powder.

6.Add ghee little by little while stirring continuously, until the mixture leaves the sides of the pan and does not stick.

7. Mix in roasted cashews. Transfer to a greased tray, let it cool, and serve.

Tips for Best Results Consistency: The halwa should be thick, glossy, and non-sticky.

 

Mango Kesari

 

Mango Kesari, also known as Mango Halwa or Sheera, is an easy dessert made with ripe mangoes, semolina, cardamoms, sugar, nuts and raisins. Rava infused with the delicious flavors of mango. The fruit tinge and flavour enrich the whole kesari. Mango Kesari is yet another delicious kesari variety with the richness of ripe mango puree.I made this Kesari for our Wedding day!

No food colour-Adding mango pulp not only adds colour but also adds flavour, goodness of mango in the sweet.So I didnt add any Foodcolour.

 Previously I made FruitKesari & Pineapple Halwa

Ingredients:

Sooji| Rava  -1cup

Fresh Mango pulp   1/2 cup

Water- 3 cup

Cardamon powder 1 tsp

Sugar  1/2 cup

Ghee  3-4 tblsp

Cashew nuts - few

Raisins-few

 Method:     

1.Fry Rava with 2tbsp of ghee,till aroma leave out on medium flame(Don't over fry) and keep it aside.

2. Add 1 tsp ghee fry raisins and cashewnut and keep it aside.

3.Scoop the mango pulp firstly from the mango. Then puree it to make it smooth.

4.In  the pan, add water and bring it to boil. When the water starts to boil, add roasted semolina little by little and keep stirring and cook completely till it soft.

5.Then, add sugar and mango pulp and stir well. Sugar dilutes the mixture. But stirring continuously, makes the kesari to become thicker quickly.

6.When the whole mixture gets thicken, add  cardamon powder remaining ghee and mix well.  Finally, add roasted cashews and mix well. Switch off the flame.

 Yummy, Mango kesari is now ready to serve

Apple MysorePak

 Apple MysorePak

 

Apple MysorePak

Mysore Pak recipe made with the goodness of ghee and besan cooked with sugar. This traditional recipe has a wonderful melt-in-mouth texture, which makes it great for special occasion and festivals.

Speaking of apples, I absolutely love them. Sweet, crisp red apples are great to cook with and use in desserts where you need both flavor and texture. Experience the opulence of Apple in Mysore Pak. A fusion of tradition and innovation, this delectable sweet has the essence of pure milk powder sapple puree besan and ghee  makes so delicious that will leave you wanting more. So this time I wanted to try this recipe for the upcoming Diwali. I am glad that I gave a try and this turned out to be super yum. I have already posted regular  Mysore Pak.

Here are my try of Diffrent Mysorepak

Soft Mysore Pak

Dates MysorePak

Coconut MysorePak

Milk Mysorepak

Apple Shaped Mithai

Ingredients:

Apple-2(Make a Puree)

Sugar-11/2 cup                                                

chickpea flour /Besan-1/2 cup

MilkPowder-1cup

Ghee -1cup

Cardamom-1tsp

Method:

1.Place a thick bottom kadai and add the ghee on medium flame.

2.Once the ghee warms up, add the Apple Puree.

3.Cook the apple puree untill they lose all the moisture. Takes around 15 minutes on low to medium heat.

4.Once the apple puree is well cooked, add the sugar, keep stirring.

5.In a mixing bowl, add one cup of milk powder and ½ cup of gram flour. Mix contents well by gradually pouring in half a cup of hot ghee in the bowl. Whisk the contents well into a smooth batter. Keep this aside.

6.Now Add the Gram flour(besan) and Milk powder mixture in  sugar and puree  syrup and Mix  well and Keep cooking and stirring. Add more hot ghee and keep stirring until the ghee absorbs in the mixture.

 

7.During this cooking process it turns into a nice color and also aromatic.

8. Once it separates from the sides and when it starts bubbling take a pinch of it and try rolling into a ball. 

9.If it is soft and non-sticky, switch off the flame and add cardamon powder and mix well and poured into greased tray and spread it evenly and leave it for few hours to set.

 Then cut the Mysorepak into desired pieces.