Gajar ka Halwa also known as Gajrela is an Indian Carrot Pudding that’s prepared with ghee, carrots, milk, sugar, cardamom, and nuts. This is a Punjabi dessert that is widely popular in North India, especially during the winter months and Diwali season. This nutritious Gajrela can be enjoyed both or cold, I personally love my Gajrela hot (without nuts).
Just with a few ingredients you can make this perfect sweet dish – Gajar Ka Halwa. Traditionally, it is made with fresh red carrot, ghee, mava and lots of dry fruits. There are many different ways of preparing Gajar ka Halwa, some make it with evaporated milk while others use condensed milk. In this recipe, I used homemade khoya, made with milk powder and it’s taste delicious.
Ingredients : Grated Carrot – 2 cups Ghee – 1/4 cup Sugar – 1/2 cup Khoya or mawa – 1/2 cup Chopped Dry fruits – 1/2 cup (Almonds, Cashews, Raisins, Pistachios) Green Cardamom powder – 1 tsp A Pinch of Himalayan salt
Wash, peel carrot and make coarse by using food processor. It yields up to 2 cups of coarse carrots.
Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 10 minutes.
After 10 minutes, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
Now add khoya and mix well. Cook for 3-4 minutes on low heat.
The Purnima Tithi (Puranmashi) of the Kartik (Katak) month is a significant day because it marks the day of birth of Guru Nanak Dev Ji. One of the most celebrated Sikh gurus and the founder of Sikhism, Guru Nanak Dev Ji is highly revered by the Sikh community. Every year, his birth anniversary is widely celebrated as Guru Nanak Jayanti. Also known as Prakash Utsav or Guru Purab, it is one of the most auspicious occasions for the Sikh community.
The melodious strains of Gurbani (my morning starts with it ), Prabhat pheris, Prakash Utsav, langar, and the unforgettable yummy Kada prasad. It takes me back to a happy childhood, to festivals, to cold Chandigarh winters. If there is one fragrance that I always associate with this time of the year, it has to be the beautiful aroma of the atta (whole wheat flour) being roasted in Maa’s large Kadai. That is Atte ka halwa or Kada prasad – No fancy sweet dish can beat its taste and texture.
Kada parshad is a simple combination of four everyday ingredients that come together to become something so comforting and yet so celebratory. This delicious halwa is served as a Kada Prasad in all the Gurdwaras (Sikh Temple) worldwide. Rich in sugar and ghee, Kada prasad is immensely delicious and is undoubtedly difficult to resist on just one serving.
For making a perfect Kada Prasad one needs the perfect flour. In India, one can easily get coarsely ground wheat flour, made especially for Halwa and other sweet recipes. But here in the Netherlands, I had a difficult time finding it. So, over time I have made multiple attempts to come up with the perfect Kada Prashad. Now, I have come up with a perfect recipe that works every time.
We need grainy texture wheat flour for this recipe. To get delightful texture in Kada Prasad, you need to crumble the whole wheat flour with some ghee and milk and keep it aside for 20 minutes. After that sift the mixture and use it in the recipe. In punjabi this process is called “Moin”. By adding jaggery this dessert becomes more nutritious and healthier. The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.
Ingredients: Whole wheat flour ( atta) – 1 cup Grated Jaggery – 1 cup Water – 2 cups Ghee – 1/2 cup + 2 tbsp Milk – 2 tbsp
Boil water in pan and add jaggery. Boil water until jaggery dissolves completely.
Sieve the boiled jaggery water and keep it aside.
In a large bowl, add whole wheat flour with 2 tbsp melted ghee and 2 tbsp milk to it.
Mix with your hands and then rub the mixture between your palms for 2 minutes. This is to ensure that all ghee and milk is incorporated with whole wheat flour. This method ensures the grainy texture of whole wheat flour which we need for Kada Prasad.
Then take a sifter and sift the mixture. If there’s any leftover which you are unable to sieve, pulse it in your spice grinder until you have a smooth powder and transfer to the same bowl.
Heat ghee in a pan and add whole wheat flour ( step 5). Mix using a spatula and start roasting it. Stir continuously and keep roasting on medium heat. After roasting for around 6 to 7 minutes, it will become light and grainy.
Now add jaggery water and mix it quickly (make sure there are no lumps).
Cook for another minute on low flame, stirring continuously.
Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the pan.
At last add 1 tbsp of ghee and mix well. Serve hot.
Vegetables available in abundance in this season are made use of the most, benefiting not only the consumer, but also the farmers who grow them. Fresh and seasonal produce is like nectar to the body. One such vegetable is Pumpkin. Did you know, a cup of cooked, mashed pumpkin provides more than 200% of daily required vitamin A.
A fiber-rich vegetable, it can keep you fuller for longer with fewer calories ingested. A cup of cooked mashed pumpkin also provides more potassium than banana, which is beneficial for our muscles and balancing our blood pressure, for someone on a normal diet.
Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts. It is typically served as a Dessert.
Seviyan kheer also known as vermicelli kheeris a must at any festival. This creamy seviyan kheer is a North Indian sweet made with wheat vermicelli, milk, sugar, dry fruits and flavored with spices. This incredibly easy recipe of semiya kheer comes together in 20 minutes and makes for an excellent dessert or sweet that can be eaten as Meetha or Dessert.
Traditionally, in seviyan kheer, we only add cardamom powder. But in this recipe, I have used cinnamon stick. It is optional and can be skipped. For the semiya aka vermicelli, I have used whole wheat thin vermicelli. As far as nuts and dry fruits are concerned you can add your choice of nuts and dry fruits. I garnished with sliced pistachios & golden chocolate balls.
This Pumpkin Vermicelli Kheer is a twist to the traditional Vermicelli Kheer. The addition of steamed pumpkin puree gives a beautiful color and a healthy touch to this kheer.
Ingredients: Pumpkin – 300 gms (deseeded, peeled and cubed) Thin vermicelli – 1 cup Milk – 4 cups Sugar – 1/2 cup Cinnamon stick – 1 inch Sliced pistachios & golden chocolate balls for garnishing Ghee – 2 tbsp A pinch of salt
Cut the pumpkin, remove the peel and the inner seeds and cut into small pieces.
Place the pumpkin pieces in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Now mashed steam pumpkin with the help of fork or potato masher. You should have 1 cup pumpkin puree.
Heat ghee on medium heat in a pan. Continue to stir and roast vermicelli until it turns golden brown.
Now add milk, cinnamon stick and let it boil.
Cook for 10 minutes on low flame (don’t over).
In a another pan add steamed puree pumpkin with 1/2 cup of sugar.
Cook mixture for 5 minutes on low heat till sugar dissolve completely.
Add this prepared pumpkin sugar mixture with prepared kheer with milk.
Cook for 10 minutes and then garnish with chopped dry fruits (discard cinnamon stick before serving)
Pumpkin Halwa or Kaddu Ka halwa is a North Indian dessert which is typically cooked during the festivals or fasting days. This halwa is very simple to make. Even pumpkin haters will love this halwa as it is almost impossible for anyone to guess that the halwa is made from pumpkin. An addition of jaggery to this halwa can be altered depending on the sweetness of the pumpkin. If your kids or any family member does not like pumpkin, make this yummy halwa and serve. They will surely love it.
Did you know – Pumpkins are a powerhouse of nutrition. They promote eye health as they are rich in vitamin A, lower blood pressure, promote heart health and boost immunity. Add pumpkin to your diet and reap the health benefits.
Every year with the advent of winter, we see jaggery taking over the market. And why not ? Jaggery has this magical property to keep your body warm from within. We all know that “Gur” is a nutritious and healthy alternative to sugar. Gur or jaggery gives it a unique flavour and is known to be super-healthy for your body.
This natural-sweetener is known to provide relief from the pollution and the side effects of toxic air. It cleanses the system from within and with its anti-allergic properties, gur or jaggery can provide relief from all types of respiratory diseases.
Ingredients : Grated pumpkin – 1 medium size (1 & 1/2 cups) Grated jaggery – 1/2 cup Ghee – 4 tbsp Fennel seeds – 1/2 tbsp A pinch of salt
Heat ghee (3 tbsp) in a nonstick deep kadhai and add grated pumpkin. Cook till all the water dries up on a low flame for 5-8 minutes.
Then add grated jaggery and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between.
Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
Then finally add fennel seeds, salt and ghee (1 tbsp). Mix it well and serve.
The festival of Janmashtami will be celebrated on August 30 this year. This festival marks the birth or ‘janm’ of Lord Krishna. People from all over the nation fast on this festival to celebrate the birth of their beloved Lord and show their devotion towards him. We’ve grown up listening to stories of how Lord Krishna would steal makhan mishri, and thus evolved his love for everything sweet and delicious. Mouth-watering sweets makes this festival all the more delicious and divine.
This Zucchini Coconut Burfi recipe has the goodness of zucchini cooked with sugar, milk, and desiccated coconut into a delectable halwa. Garnished with pistachios and toasted coconut power on top, relish this with friends and family or prepare it as a dessert for a dinner party at home.
Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.
The beauty of burfi is that it adapts to seasons, regions, and any kind of fruit and vegetable. Zucchini can be cooked in so many ways and used for many things. Some people enjoy them grilled, sauteed, baked, the options are endless. I love to use zucchini in baking, in curries, or even making sweet dishes as well.
This time I want to try burfi with zucchini. Yes, Zucchini :). The idea of this delicious burfi is given by one of my favorite gal– Isha Dabral. Thank you so much 🙂
I love this versatile vegetable. It is good equally in savory and sweet dishes. Zucchini Coconut Burfi using milk powder is a very delicious and nutritious recipe ideal for fasts like Navratri. It is very easy to make and requires no special ingredients. Just regular ingredients found in your kitchen. This burfi is perfect for bhog.
Ingredients : Grated Zucchini – 1 medium size ( 2 cups ) Milk – 1 cup + 3/4 cup Full fat milk powder – 1 cup Dessicated coconut powder – 1 cup Sugar – 3/4 cup Chopped pistachios & toasted coconut powder for garnishing – 2 tbsp each Ghee – 3 tbsp Cardamom powder – 1/2 tsp A pinch of Himalayan pink salt
Line a tray with butter paper and keep it aside.
Heat ghee in a nonstick deep pan and add grated zucchini. Cook till on a low flame for 5-8 minutes.
Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, sugar, salt, cardamom powder with milk (3/4 cup).
Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi.
Pour the mixture into a greased tray and garnish with sliced pistachios, coconut powder.
Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.
Traditionally celebrated by Hindus, Raksha Bandhan is a festival in which a sister ties a talisman or an amulet, also called rakhi, around her brother’s wrist. This symbolizes love and protection. Sometimes, when siblings have to live in separate locations due to various reasons like education, work, and marriage, it becomes difficult to experience the same joy.
Thanks to the advent of the internet, you can select your favorite fancy rakhi online and send that rakhi with sweets like gulab jamun, ladoo, rasgulla, and barfi overseas. This year I ordered rakhi from Ferns N Petals. Ordered an Ethnic Rakhi Set & Plants In Metal Pots and I loved it.
My sister-in-law (Ashu) is a nature lover. She has a beautiful channel ” Nature’s Window”. She has an amazing squirrel friend called “gillu”. Do visit her channel
Dearest 🙂 Rahul & Ashu On this auspicious occasion of Raksha Bandhan, I pray for your ultimate happiness, good health, and success.
Handmade gifts often let the receiver feel that they are loved. They think that the person giving the gift has spent enough time thinking about what they want, something that shows their personality or interest. In addition, a handmade gift lets someone feel extra special because rather than giving a store-bought present, you chose to put your time creating something.
Without a doubt, the person who will receive it will feel nothing but good vibes. I made these personalized rakhis with alphabet beads and colorful threads. How I made it? The link is below.
One of the most enjoyable aspects of each Indian festival is the mouthwatering food that is served on such special occasions. The day of Raksha Bandhan is feast time for the brothers, sisters to make their favorite dishes that adorn the dining table. Scrumptious sweets recipes are generally prepared for this day.
Kalakand is a delicious, rich sweet dish that is a staple in most Indian homes, particularly in the North. The texture and taste of this homemade recipe are very similar to the one you get in the mithai shops and are very easy to make as well.
This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor and texture.
Ingredients : Crumbled tofu – 400 gms or 1 & 1/2 cups Milk – 2 cups Full fat milk powder – 1 & 1/2 cups Sugar – 3/4 cup Chopped pistachios – 1/4 cup Cardamom powder – 1/2 tsp A pinch of salt
Line a tray with butter paper and keep it aside.
Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
Then add sugar and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder and mix it well.
Pour the mixture into a greased tray and let it set.
Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
Janmashtami fasting is incomplete without offering sweet prashad or bhog. Dhaniya panjiri is a traditional bhog or parshad recipe that is offered to Lord Krishna, especially on Janmashtami. The coriander panjiri recipe is prepared with powdered coriander seeds and roasted makhana with sugar and lots of dry fruits added to it.
The aroma of the coriander powder and green cardamom powder, with the sweetness of the sugar and crunchiness of the dry fruits, make it a perfect dish to those who fast on Janmashtami. On the Janmashtami day, this prasad is offered to Lord Krishna after prayers and distributed among the family as prasad.
I grew up in Chandigarh. So,Panjiri is in my blood :). My mom used to make panjiri with wheat flour, little Rava, lots of ghee, sugar or jaggery, was heavily laced with dried fruits and herbal gums. She always adds one banana with one bowl of panjiri. It used to our (Me & My brother) evening snack with a glass of milk.
During Janmashtami, wheat flour is replaced with coriander seed powder to offer to God. The wheat flour panjiri is replaced because consuming grains are generally not allowed during fasting.
But, I made this panjiri with whole wheat flour and homemade grounded coriander seeds powder, dry coconut, dry fruits. For Banana Panjiri Prasad I just tossed banana slices in prepared panjiri ( Just like my Mom).
Janmashtami is a widely celebrated festival by the devotees of Lord Krishna. Janmashtami falls on 11th August this year. It is said the Hindu God – Lord Krishna was born on this auspicious day. The festival is celebrated all over India with great enthusiasm and devotion. According to scriptures, Lord Krishna was the eighth incarnation of Lord Vishnu. It was prophesied that Lord Krishna would kill his uncle Kansa and rid Mathura of his cruelties. Krishna also played an instrumental role in the epic battle of Mahabharata and helped Pandavas win the war against their brothers Kauravas.
On this day people buy new clothes, ornaments for Lord Krishna, and also prepare a feast of 56 dishes or ‘chappan bhog’ to offer to the god. This bhog usually comprises dishes and desserts which are believed to be Krishna’s favourite, and include makha, malpua, jalebi, rabri, khichdi, and many more.
I still remember back in India, we used to visit the temple on the eve of Janmashtami and enjoy the beautiful recreation of Lord Krishna Jhakis. The temple crowded with thousands of devotees of all age groups, who come to seek God’s blessings.
When Reyansh, my kid was 1 year old we were at my mom’s place on Janmashtami so dressing up like “Kanha” was mandatory. It was his first Janmashtami (2011). Looking into his small golden mukut now it amazes me how kids grow so fast. My mom is a great cook and she made malpua, kheer (makhana kheer), and Lord Krishna’s favorite (and Reyansh’s too) – Makhan (White Butter). We grew up eating white butter with parathas and my son also loves it.
Here in the Netherlands, we want Reyansh to know about our culture and festivals. So we always try to celebrate all Indian festivals.
For me, the celebration is incomplete without yummy food, especially CAKES. Last week on Raksha Bandhan, I baked Special Raksha Bandhan Cake for my brother and my cousins and missed them all. On eve of Krishna Janmashtami, I made Malpua with banana, whole wheat flour, oats flour with little rava, and served with Custard kheer and Rooh Afza Kheer.
Malpua is a traditional North Indian sweet of soft, fluffy and crisp pancakes coated with sugar syrup and served with kheer or rabri. Malpuas are made with maida or all purpose flour, semolina, milk. There are so many varieties of malpuas available like mawa malpua, apple malpua, paneer malpuas, also malpuas are flavored with cardamom and fennel seeds (sounf).
Eating healthy during festivals takes real effort. I always try recipes that can be prepared with alternative healthy ingredients. So in this Malpua recipe, I replaced all-purpose flour with whole wheat flour and oats flour. Instead of dipping malpua in the sugar syrup, while making batter I added ripe banana to make malpua a little sweet and soft. Add on bonus, this soft malpua are pan-fried with little oil.
Ingredients: Whole wheat flour – 1/2 cup Oats flour – 1/2 cup Greek yogurt – 1/2 cup Water – 1/4 cup Rava – 4 tbsp Ripe banana – 2 Chopped dry fruits – 1/4 cup A pinch of salt Oil for roasting
Janmashtami (11 August 2020) marks the birth of Lord Krishna and this day is celebrated by Hindus with pomp and joy. Devotees observe fast and prepare amazing delicacies to offer to Lord Krishna. Kheer is one of the most popular recipes prepared on this day and served during the fast observed on Janmashtami or Gokulashtami.
Kheer, Payasa, Payasam, or Phirni is a different type of pudding from the Indian subcontinent made by boiling milk, sugar, and rice. Although rice maybe substitutes with vermicelli, sabudana (tapioca), millet, quinoa, wheat even fruits and vegetables and flavored with saffron, coconut, green cardamom, lots of dry fruits.
The beauty of kheer is that it adapts to seasons, regions, and any kind of fruit and vegetable. This time I want to try kheer with zucchini. Yes, Zucchini :). I love this versatile vegetable. It is good equally in savory and sweet dishes.
Zucchini is summer squash. In many parts of the world, including the UK, parts of Europe and South Africa, zucchini is called “courgette” and a fully grown zucchini is called “marrow.” zucchini is mild, slightly sweet and nutty tasting.
Its texture holds up to many preparations including frying, sauteing, and grilling, making it a summer favorite. In my home my boys love Zucchini – I love to add Zucchini almost in everything – Cakes, daal, sambar, vermicelli, omelet, aloo tikki, bread pakoras.
Traditional Indian dessert comes with a healthy twist. This zucchini Kheer recipe has the goodness of zucchini cooked with sugar, milk, into a creamy kheer. Garnished with sliced almonds and pistachios on top, surprise your friends and family, with this amazing and unique dessert.
Grated Zucchini – 1 medium size ( squeezed and dry )
Amazing combination of two vegetables – Beetroot and Carrot. Beetroot Carrot Halwa is a perfect dessert to be served after a perfect Sunday brunch. It is a colorful and tasty dessert with all of the goodness of both the vegetables. Made with grated beetroot simmered in milk, sugar, spiced with green cardamom, and finished with pistachios.
Indian festivals are incomplete without sweets. As now Janmashtami is close, so I thought sharing some sweets recipes. Shri Krishna Janmashtami is celebrated all over India to mark the Birth Anniversary of Lord Krishna. This year it will be celebrated on 11 th August. All temples will be decorated with lights and flowers and at midnight, “Krishna Janm”will be celebrated in most temples and houses.
Several sweet and savory items are prepared in each home for Janmashtami celebrations. Dhaniya ki panjiri, Sabudana khichdi, and Vrat Wale Aloo, and many more delicious recipes are made. Most Krishna devotees fast on Janmashtami and do only falahaar.
When it comes to beets, opinions are fiercely divided. Some people love them, and others will tell you that beets taste like dirt or like candy. But I love to add beetroots almost in everything – Cakes, Dips, Rava Halwa, Juice, even in dhoklas, jam, smoothie, in poha. Most commonly beetroot used in my home is in paratha. Recently I shared Beetroot Kadhi recipe, my son and husband loved it.
Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. Whereas, Carrots Are rich in vitamin A, Vitamin C, Vitamin K, Vitamin B8, potassium, iron, copper, and manganese. Most of the benefits of Carrots can be attributed to their beta-carotene and fiber content. This root vegetable is also a good source of antioxidant agents. They are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.
Beetroot Carrot Halwa – Vegetable Dessert
This Halwa is a perfect sweet to be served hot after weekend brunch. Adding beets to carrot halwa not only gave beautiful color to halwa but also made it more delicious and healthy.
Grated Beetroot – 1 cup ( 2 medium-sized beetroots)
Bottle gourd or Lauki Halwa is a vegetable dessert. It is a simple and delicious dessert recipe prepared from grated lauki, milk, sugar and fresh malai (cream). Roasted fennel seeds and cardamom give a refreshing flavor to the Halwa.
Bottle gourd contains less in calories with no fat. It also contains essential vitamins and minerals like Vitamin C Vitamin B, Vitamin K, Vitamin A, Vitamin E, Iron, Folate, Potassium, and Manganese. It is one of the best things about summer. Have it as juice, in a sabzi or in soup, you will reap benefits galore from this water-rich vegetable.
Lauki halwa is a sweet Indian dessert made with bottle gourd, milk, ghee, sugar and flavored with cardamom and nuts. This is a well known variant of halwa made with a vegetable – here in this case with Bottle Gourd which is also called as Lauki or Ghiya in Hindi and Dudhi in Marathi languages.
Ingredients : Grated Lauki – 1 medium size Milk – 3/4 cup Fresh thick cream – 1/4 cup Sugar – 1/2 cup Ghee – 3 tbsp Roasted Fennel Powder – 1/2 tsp Cardamom powder – 1/2 tsp Chopped dry fruits – 1/4 cup A pinch of salt Soaked & sliced pistachios – 8
Soak pistachios in 1/2 cup of water for 20 minutes. Then peel and slice them. Keep it aside.
Heat ghee in a nonstick deep kadhai and add grated lauki. Cook till all the water dries up on a low flame for 5-8 minutes.
Then add milk and fresh milk cream bring the whole mixture to a boil and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add sugar and mix it well.
Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
Then finally add cardamom powder, roasted fennel powder, salt, and mix well.
Garnish with sliced pistachios and its ready to serve.
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.
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.
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…
Milk Rava Halwa – Navratri Special
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
In a bowl mix milk and Rava. Keep it aside or 30 minutes.
Take water, sugar, and cardamom powder in a saucepan. Boil until sugar dissolves completely.
Add ghee in a deep non-stick kadai and allow it to melt completely on medium-low flame.
Now switch off the flame. Add milk soaked Rava and mix well with melted ghee.
Turn on the flame and roast Rava on medium-low heat until brown color.
Now add prepared sugar syrup into roasted Rava and keep stirring till all the water gets absorbed.
Turn off the heat. Sprinkle a pinch of salt and dry fruits. Serve hot.
Use heavy-based non-stick pan.
Don’t add soaked rava into hot ghee. Otherwise, rava turned into stones.