Cherry Halwa

 Cherry Halwa is a vibrant, ruby-colored Indian dessert that balances the natural tartness of fresh cherries with rich, buttery textures. It is Infused with warm cardamom, ghee, and toasted nuts. Served warm or chilled, it offers a luxurious texture, subtle sweetness, and a stunning colour that makes it as visually appealing as it is comforting with its smooth, melt-in-your-mouth. A dessert fit for any celebration or as a special treat!

Ingredients

 Cherries Pitted- 2 Cups

 Corn flour-2 tsp

 Water- 4 tsp

Ghee- 1 tbsp

 Nuts-Handful( I added Cashews)

 Sugar-1 Cup

Cardamom powder-1/4 tsp

 

METHOD:

 1. First pit(Remove Seeds) the cherries, cut them into half and keep aside.

2. Mix the corn starch and water nicely in a small bowl and keep aside.

3.Add the ghee to a nonstick pan. Once it is hot, add the nuts and fry until slightly golden. Remove the nuts from the ghee and keep aside.

 

4.To the remaining ghee in the pan, add the pitted cherries. Saute and cook the cherries in medium flame  for about 3 mins until the point when the cherries start to soften.

5.Now add the sugar to the pan. Continue to cook by stirring occasionally. While stirring crush the cherries with the ladle. The cherries will leave out water, bubble up and cook in their own juices. Continue this process for until the cherries are almost soften.

 

6.Now, add the corn starch paste to the pan. Mix well. The cherries will now start looking glossy. Continue to cook, by stirring constantly, until the mixture just starts to thicken.

 

7.Add the remaining ghee Mix and keep cooking the halwa till it thickens, turns glossy, and doesn't stick to the pan. Add cardamom powder and  nuts mix well. Turn off the flame

Serve hot or cold in small bowls.

 

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.

 

Rava Halwa

Rava halwa is a delicious, melt in mouth halva that is almost similar to Tirunelveli halwa. This Halva is is an easy and quick sweet made with three Ingredients Rava, sugar and ghee. This halva prepared extracting milk from rava. The taste and consistency is almost same as wheat halwa with ghee oozing out. This halva is easy to cook and will be very tasty and for all occasions like festivals, functions, parties. It is an easy, comforting and delicious dessert. I made this for my daughter’s birthday

INGREDIENTS:

Rava – 1 cup 
 Sugar – 1 and 1/2 cup 
 Ghee – 1/4 cup

Cardamom powder – 1/2 tsp

Cashews – 10
 

METHOD:

1. Take rava in a wide bowl. Add 4 cups of water and soak it for 3 to4 hours. After soaking time, mash the rava well with hands.

 

 2. To extract milk, filter the soaked rava with strainer or cotton cloth. Squeeze as much milk as you can. Add 1 cup of water to rava mixture again and extract milk for second time.

OR

3. Transfer Soaked rava to blender and blend well and strain extract milk.

4. The extracted milk has come to be to 3 cups.

5. Then In a heavy bottom pan add ¼ cup water and 1 ¼ cup sugar, cook on medium flame and prepare 1 thread consistency sugar syrup.

6. Once sugar syrup is ready reduce flame to slow and add extracted milk slowly and keep stirring. 

7. Meanwhile in a small pan add 1/4cup of sugar and caramelize it in low flame. It will crystallize at first and then turns into golden syrup. 

  

8. Pour the prepared caramel into boiling milk and stir immediately. Keep stirring to avoid lumps. The mixture will bubble well and start coming and starts to become thick.

  9. Add ghee little by little in intervals and keep stirring in low flame until everything comes together without sticking to pan.

 

  10. Now add cashews to the halwa and mix well. Cook until halwa becomes glossy and oozes out the ghee. The halwa will be darker in color and will easily slide from the pan. Switch off at this stage.

11.  The delicious, melt in mouth rava halwa is ready. Serve warm and enjoy.

Tirunelveli Halwa /Wheat Halwa

Being a native of Tirunelveli I always proudly says that I am from Tirunelveli Dist. Tirunelveli one of the most charming places in Tamil Nadu and It is also home for natural wonders in its surroundings that attracts tourists from different parts of the world.  Tirunelveli is also known as the Halwa town. Tirunelveli is popular state-wide for its famous halwa which is a sweet dish made primarily from wheat and sugar. 

Tirunelveli halwa is have its own  rich taste,blended with the renowned sweetness of the Thamarabarani river.The copper content in this water embraced and giving heavenly taste to the sweet dish.This Halwa is a golden brown, semi-solid in texture and contains a lot of ghee/vanaspati which gives it the oily look.In our village this wheat halwa / Tirunelvel halwa  is a prominent one for any functions/festivals. In our village  for any function we prepare this halwa. I have made this halwa several times. It stays fresh for more than 10 days. I do not add any artificial colors. I caramelize sugar it will give brown color to halwa)Today I made this halwa for my daughter’s Birthday.:)

 

 Ingredients:

Wheat Grains(Samba Gothumai): 1cup

Sugar: 4 cup

Ghee: 3 cup

Cashew nuts-50gms

 

Method:

Soak the wheat is sufficient amount of water for 8 hrs

Grind the wheat with some water and extract the wheat milk.To get the milk, grind the wheat in mixie/blender for 5 minutes and filter out the milk. Grind the wheat with fresh water again and filter. Repeat this at least 3 times.

The extracted milk needs to be undisturbed for min 10 hours or overnight.In the morning, you will find that the thick milk has settled at the bottom and then remove the top layer of water and retain only the thick milk.In this milk add 4 to 5 cups of water and mix well. 

 

Take a  pan add one cup of sugar and melt it to get caramel color( it will give brown color to halwa)

Then In a heavy bottom pan add water and sugar, cook on medium flame and prepare 1 thread consistency sugar syrup. 

Once sugar syrup is ready reduce flame to slow and add extracted milk slowly and keep stirring.

 

Once it reaches semi solid stage, add ghee little by little and keep on stirring.After another 1 hour or so, the ghee will start oozing out.The halwa will look transparent as well.When you take the mixture in the laddle, it should slide and not stick to the ladle.

 

Add cashew and stir for another 10 mins. Mix well add more ghee if you need. 

 

When the ghee oozes out in the corner the halwa is done so keep stirring until it will be glossy, forms a mass. 

 

Switch off the flame and you can either serve it hot directly or place it on a greased plate and cut into any shape.

Nendran Pazham /Banana Halva

Nendran Pazham Halva This is one of my favorite sweet dish .My kids too love this sweet. It smells awesome and even the taste is so good. The mouth watering taste of this recipe makes you get addicted to it. The recipe is very easy to prepare and never get it wrong. It contains less fat and good for health too… Banana is considered to be the most nutritious. The banana is an ideal fruit for growing children.

In the south, there are five varieties, each of which is rich in essential nutrients. They are the green banana, the small yellow bananas, which are slightly sour, the Karpoora Vazhai , the red banana and the Nendran which is found in Kerala. Nendran is almost one-foot long and has a lot of vitamins.

This is one fruit, which is so well preserved by nature that it can be readily eaten. It can safely be eaten by one and all from a baby of 9 months to an old person of 70.Bananas are said to be rich in vitamins A and B as well as many other nutrients like minerals, proteins and carbohydrates. A single banana consists of 100 calories, 5 per cent fat, 7 per cent calcium, 1.4 mg iron, 8 per cent protein, 8.2 per cent carbohydrates, and .01 per cent phosphorous. Consumption of the banana adds strength to the body. Savor this wholesome fruit either in a salad, or cooked in a variety of dishes, or just eat it!

Ingredients:

Banana (nendran) - 2 nos.

Jaggery - 100 gms

Ghee - 4-5 tbsp

Coconut-1 cup grated

Turmeric powder-1/4tsp

Salt-small pinch

Cardamom - 2 nos. (Powdered)

Water - 1 cup

Method:

Peel off the bananas and cut into slice . Add sliced bananas ,pinch of salt turmeric and cook in water over low heat, stirring to prevent the mixture from sticking.

Cook for 10 minutes over medium flame or until bananas have cooked.

Add jaggery after 4-5 minutes and continue stirring until dissolved.

Keep stirring continuously till the mixture leaves the sides of the pan.

Add ghee as necessary and stir.Then Add coconut & cardamom powder and remove from heat.

Keep stirring till the mixture becomes viscous.

Pour it into a greased tray and allow it to cool. The delicious snack is ready!

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