Milk Rava Halwa – Navrate Special

Navaratri, also spelled Navratri or Navarathri, is a nine nights Hindu festival, celebrated in the autumn every year. Thus, this is a nine-day or nine-night Hindu festival which is celebrated in the honor of the divine goddess Devi Durga. This Navaratri celebration happens two times a year. It’s because there are two Navaratris in a year. First, is Chaitra Navaratri which is celebrated in March or April and the second is Sharad Navaratri which is celebrated in October.

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Yummy Halwa

To celebrate Ashtami or Navami that is the eighth/ninth day of Navratri, Sooji or Rava halwa is prepared along with Kala Chana (Black chickpeas) and puri as prasad.

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Navratri Parsad

I already shared Atta Sooji Halwa, Sooji Gur Ka Halwa, but this Milk Rava Halwa is totally different. In this Rava or Sooji is soaked in a milk for 30 minutes and then it is sauteed in ghee. This halwa is rich in taste, almost like a milkcake. Do try this Halwa…

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Milk Rava Halwa

Milk Rava Halwa – Navratri Special

Ingredients:
Rava – 1 cup
Sugar – 1 cup
Ghee – 1/2 cup
Milk – 1 cup
Water – 3 cups
Cardamom powder – 1 tsp
Mix chopped dry fruits – 1/4 cup
A pinch of Salt

Method:

  1. In a bowl mix milk and Rava. Keep it aside or 30 minutes.
  2. Take water, sugar, and cardamom powder in a saucepan. Boil until sugar dissolves completely.
  3. Add ghee in a deep non-stick kadai and allow it to melt completely on medium-low flame.
  4. Now switch off the flame. Add milk soaked Rava and mix well with melted ghee.
  5. Turn on the flame and roast Rava on medium-low heat until brown color.
  6. Now add prepared sugar syrup into roasted Rava and keep stirring till all the water gets absorbed.
  7. Turn off the heat. Sprinkle a pinch of salt and dry fruits. Serve hot.
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Rava Halwa

Tips:

  1. Use heavy-based non-stick pan.
  2. Don’t add soaked rava into hot ghee. Otherwise, rava turned into stones.

 

Published by

Rupali Bhandari Karki

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer. Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started.

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