5 Delicious Halwa Recipe of India

5 Delicious Halwa Recipe: Winter is a season of indulgence, and one of the delightful ways people seek comfort is through food. As temperatures drop, there’s a natural inclination to crave warmth and cosiness, the best way to achieve that is with a spoonful of sweetness. Classics like hot chocolate with marshmallows, warm halwa, and gooey cinnamon rolls become not just desserts but a source of comfort during chilly evenings.

However, amidst the joy of enjoying these delectable treats, there’s often a conscientious effort to strike a balance, particularly when it comes to maintaining a healthy weight.

Here are some low-fat halwa recipes:

Low-Fat Carrot Halwa:

Ingredients:

• 2 cups grated carrots
• 2 cups skimmed milk
• 1/2 cup sugar substitute (like stevia or any preferred substitute)
• 2 tbsp ghee (clarified butter)
• 1/4 cup chopped nuts (almonds, cashews)
• 1/2 tsp cardamom powder

Instructions:

1. In a non-stick pan, saute grated carrots in 1 tablespoon of ghee until they become soft.
2. Add skimmed milk and cook on low heat until the carrots absorb the milk and the mixture thickens.
3. Add sugar substitute and continue stirring until the mixture attains a halwa consistency.
4. In a separate pan, roast the nuts in the remaining ghee until they become golden brown.
5. Mix the roasted nuts into the carrot mixture and add cardamom powder.
6. Stir for a few more minutes, and your low-fat carrot halwa is ready to be served.

Oats and Apple Halwa:

Ingredients:

• 1 cup rolled oats
• 2 cups grated apples
• 1 cup skimmed milk
• 1/4 cup honey or maple syrup
• 1 tbsp ghee
• 1/2 tsp cinnamon powder
• Chopped nuts for garnish

Instructions:

1. Dry roast rolled oats in a pan until they become slightly brown and fragrant.
2. In a separate pan, heat ghee and add grated apples. Cook until the apples become soft.
3. Add roasted oats to the apples and mix well.
4. Pour in skimmed milk and stir continuously to avoid lumps.
5. Add honey or maple syrup for sweetness and continue to cook until the halwa reaches the desired consistency.
6. Sprinkle cinnamon powder and garnish with chopped nuts before serving.

Pumpkin and Jaggery Halwa:

Ingredients:

• 2 cups grated pumpkin
• 1/2 cup grated jaggery
• 2 tablespoons roasted semolina (suji)
• 1/4 cup low-fat milk
• 1/4 teaspoon nutmeg powder
• 1 tablespoon chopped pistachios for garnish

Instructions:

1. In a non-stick pan, cook grated pumpkin with a little water until it becomes soft.
2. Add grated jaggery and stir until it melts and combines with the pumpkin.
3. Mix in roasted semolina and low-fat milk, stirring continuously to avoid lumps.
4. Add nutmeg powder for flavour and continue cooking until the halwa thickens.
5. Garnish with chopped pistachios and serve warm.

Suji (Semolina) Halwa Without Ghee:

Ingredients:

• 1 cup semolina (suji/rava)
• 1 cup sugar substitute
• 2 cups water
• 1/4 cup any mild-flavoured oil (like vegetable oil)
• 1/2 teaspoon cardamom powder
• Chopped nuts for garnish (optional)

Instructions:

1. In a non-stick pan, dry roast the semolina over medium heat until it turns golden brown and emits a nutty aroma. This step helps to enhance the flavour of the halwa.
2. In a separate saucepan, combine sugar (or any substitute) and water. Bring it to a boil to make a sugar syrup.
3. While stirring the sugar syrup, slowly add the roasted semolina to it. Be cautious to avoid lumps.
4. Lower the heat and continue stirring to ensure the semolina absorbs the sugar syrup.
5. In a separate small pan, heat the oil over low-medium heat.
6. Pour the heated oil into the semolina mixture and continue stirring to combine.
7. Add cardamom powder for flavour and continue to cook until the halwa reaches a thick, pudding-like consistency.
8. Once the halwa is cooked, let it rest for a few minutes before serving. Garnish with chopped nuts if desired.

Low-fat Moong Dal Halwa recipe:

Ingredients:

• 1 cup split yellow moong dal (soaked for 4-6 hours)
• 1/4 cup sugar substitute (like stevia or any preferred substitute)
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• Chopped nuts for garnish (almonds, pistachios)

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