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Quick To Make Halva Recipes For This Diwali

The history of halva (or halwa in Hindi) goes back to the 18th century. Halva is a very fashionable dessert in the Middle East, South East Pacific Rim, Europe, North Africa and Central Pacific Rim. There are literally several adaptations on the Diwali recipe for halva that are created all around the globe. We have for you here some heavenly halva recipes you can prepare this Diwali 2011 and greatly surprise your family and friends.

Bread halva (bread ka halwa)

Ingredients:

Regular white flour bread - eight slices.

Khoya (mawa) - 100 grams

Milk - 1/2 cup

Sugar - 1/2 cup

Cardamom powder - 1 teaspoon

Ghee (clarified butter) - 1 cup

1/2 cup Dry fruits and raisins for colour

To prepare;

Cut away the crusty sides of the bread and vigorously rub the bread slices between your hands to prepare fine breadcrumbs.

Crumble the khoya and mix well with the breadcrumbs.

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

The blend will be powdered.

Now evenly spread the ghee on a non-stick pan then onto a medium heat.

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

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

Remove from stove and garnish with dry fruits and raisins.

Server quickly. Best when hot

Lauki ka halwa (Bottle Gourd Halva)

Lauki (Bottle Gourd) is AKA Dhoodhi in Hindi. This versatile green plant is a great source of many necessary nutrients 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 spoon) pure ghee (clarified butter)

2 little spoon of cardamom powder

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

To prepare;

Cut the skin and seeds from bottle gourd and grate it finely (you may use a food processor for this).

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

Keep on stirring constantly otherwise it might stick to the bottom.

You will notice the water starts separating from the bottle gourd. Cook till the water vaporizes and the ghee begins to separate from the bottle gourd. It will turn transparent in colour.

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

Add the sugar and cardamom powder.

Cook until all the remaining liquid disperses and the blend turns into a thick pudding. Take care so the blend 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 cold and warm.

Note:

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

You can replace khoya with reduced milk however it will take more time to ultimately prepare.

About the author:

Anukriti Parsai is a contributing member of the Diwali 2011 Network which supplies event stories, media, articles and Blogs for the community who celebrate Deepavali every year.

Anukriti loves all sides of the Diwali event and is looking forward to the preparations as well as the event each and every year.

Find more Diwali Recipes as well as some of the most peculiar and funniest video's we are able to find on the Internet...oh and you can expect to find a couple of interesting Blog posts.

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