5 Delicious Indian Halwa Dishes Recipe
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 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 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.
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) Instructions: 1. Rinse the soaked moong dal and grind it into a coarse paste without adding water. 2. In a non-stick pan, heat 1 tablespoon of ghee and add the moong dal paste. 3. Cook the moong dal paste on low to medium heat, stirring continuously to avoid sticking. 4. Continue cooking until the moong dal turns golden brown and starts releasing a nutty aroma. This might take around 15-20 minutes. 5. In a separate pan, heat the remaining ghee and add cardamom powder. 6. Pour the ghee and cardamom mixture into the moong dal paste and mix well. 7. Add sugar substitute to the mixture and continue stirring until it reaches a halwa consistency. 8. If using saffron strands, soak them in a little warm water and add to the halwa for colour and flavour. 9. Garnish with chopped nuts and serve warm.