Ragi Aval Halwa is a quick and healthy sweet made using ragi flakes, coconut and ghee. This recipe is perfect when you want a homemade dessert without spending too much time in the kitchen.

Easy Ragi Aval Halwa made with ragi flakes, coconut and ghee. A healthy millet sweet recipe ready in 10 minutes and its Perfect for beginners. If you have sudden guests in your house, and you want to make something healthy and sweet and this ragi flakes halwa is your go to recipe.

What is Ragi Aval ?

Ragi aval is flattened ragi (finger millet) flakes, similar to poha but made from ragi. It cooks quickly and is rich in iron, fiber and calcium. Ragi aval or Finger millet flakes is healthier than rice flakes and taking this millet flakes is a healthier choice for your daily life.

Why You’ll Love This Ragi Aval Halwa Recipe

• Ready in 10 minutes
• Made with millet
• No maida
• Beginner-friendly

If you like halwa recipes, then check my other halwa recipes like below and some quick sweet recipes

• carrot halwa
• Badam halwa
• Apple halwa
• Banana halwa
• Tradional mango halwa
• Quick mango halwa
• Tradional carrot halwa
• Beetroot halwa
• Chana dal halwa
• Milk Halwa

Check my other Millet recipes like

• Ragi aval egg and vegetable stir fry
• Foxtail millet sweet pongal
• Ragi idiyappam
• Instant Ragi dosa
• Ragi Semiya upma

Now lets see How to Make Ragi Aval Halwa

Ingredients

• 1 cup ragi flakes
• ½ cup grated coconut
• 1cup powdered jaggery (adjust)
• 4 tbsp ghee
• 8–10 cashews
• 1 cup water
• Cardamom powder little
• Salt a pinch

Procedure to make the Halwa

Heat ghee in the pan lightly and add the cashews. Fry the cashews until golden and keep it separately.

In the same pan, add the freshly grated coconut and fry till it turns into light brown in med flame. Remove and keep it aside. Now without adding any ghee, add ragi flakes and lightly roast.

Add water and cook until soft. The ragi flakes starts to thicken and comes to a sticky consistency.

Now add powdered jaggery and mix well, till the jaggery fully melts. Add a pinch of salt and Mix well.

At this time, add the fried grated coconut and mix till ghee oozes out from the sides of the pan. Cook until halwa comes to a thick and glossy texture. Add the fried cashews and little cardamom.

Mix it well and serve it hot hot.

Serve warm and enjoy!

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil – Just Samayal (detailed videos). Check my video for easy understanding

Recipe to make the Halwa

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Ragi Aval Halwa

Ragi Aval Halwa is a quick and healthy sweet made using ragi flakes, coconut and ghee. This recipe is perfect when you want a homemade dessert without spending too much time in the kitchen. Easy Ragi Aval Halwa made with ragi flakes, coconut and ghee. A healthy millet sweet recipe ready in 10 minutes and its Perfect for beginners.

Course Dessert, sweet

Cuisine Indian, South Indian, tamil nadu

Keyword ragi, ragi aval

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 2000kcal

Author Akila

Cost 5

Equipment

• 1 pan or kadai

Ingredients

• 1 cup ragi flakes
• ½ cup grated coconut
• 1 cup powdered jaggery adjust
• 4 tbsp ghee
• 8 –10 cashews
• 1 cup water
• Cardamom powder little
• Salt a pinch

Instructions

• Heat ghee in the pan lightly and add the cashews. Fry the cashews until golden and keep it separately.
• In the same pan, add the freshly grated coconut and fry till it turns into light brown in med flame. Remove and keep it aside. Now without adding any ghee, add ragi flakes and lightly roast.
• Add water and cook until soft. The ragi flakes starts to thicken and comes to a sticky consistency.
• Now add powdered jaggery and mix well, till the jaggery fully melts. Add a pinch of salt and Mix well.
• At this time, add the fried grated coconut and mix till ghee oozes out from the sides of the pan. Cook until halwa comes to a thick and glossy texture. Add the fried cashews and little cardamom.
• Mix it well and serve it hot hot.

Notes

Instead of powdered jaggery you can use sugar or palm sugar, and adjust according to your taste. If using jaggery with impurities, melt and strain before adding.
always serve the halwa immediately, for best taste.
Even though it is made with millet aval, the calorie content will be high because of jaggery, ghee and coconut. So if you are into weight loss, then just have a teaspoonful of halwa. it is nutrient rich, but energy dense.
Use medium-thick ragi flakes for best texture. Thin flakes may turn mushy.
Always roast ragi flakes lightly before adding water. This enhances flavor.
Cook on low–medium flame to avoid burning at the bottom.
Halwa thickens as it cools, so stop cooking when slightly soft.

Storage option

Best served fresh. Can be stored in refrigerator for 1 day.

Frequently Asked Questions – Ragi Aval Halwa

1⃣ What is Ragi Aval?

Ragi aval is flattened ragi (finger millet) flakes, similar to poha but made from ragi. It cooks quickly and is rich in iron, fiber and calcium.

2⃣ Is Ragi Aval Halwa healthy?

Yes, it is healthier compared to maida-based sweets because it uses millet. However, since it contains jaggery, ghee and coconut, it is calorie-dense. Enjoy in moderation.

3⃣ Can I replace jaggery with sugar?

Yes, you can use sugar instead of jaggery. The taste will be slightly different. Jaggery gives a deeper, traditional flavor.

4⃣ Can I make this halwa vegan?

Yes. Replace ghee with coconut oil. The flavor will change slightly but it still tastes delicious.

5⃣ Why is my halwa dry or hard?

This happens if:

1. Too little water is added
2. It is overcooked
3. Sugar syrup or jaggery becomes too thick. Add a little warm water and mix to loosen the texture.

6⃣ Why is my halwa sticky?

If jaggery syrup is not strained or if excess water is added, halwa may turn sticky. Cook a little longer until it thickens.

7⃣ How long can I store Ragi Aval Halwa?

It stays good:
At room temperature: 6–8 hours
In refrigerator: 1–2 days
Reheat with 1 tsp ghee before serving.

8⃣ Can I add milk instead of water?

Yes, you can replace water with milk for a richer taste. However, shelf life reduces if milk is used.

9⃣ Is this recipe good for kids?

Yes, ragi is rich in calcium and iron. Reduce jaggery slightly if making for small children.

Can I make this for festivals?

Absolutely! This halwa is perfect for small poojas, Navratri, or as a quick prasadam-style sweet.

Notes or tips for this Ragi flakes halwa

1. Instead of powdered jaggery you can use sugar or palm sugar, and adjust according to your taste. If using jaggery with impurities, melt and strain before adding.
2. always serve the halwa immediately, for best taste.
3. Even though it is made with millet aval, the calorie content will be high because of jaggery, ghee and coconut. So if you are into weight loss, then just have a teaspoonful of halwa. it is nutrient rich, but energy dense.
4. Use medium-thick ragi flakes for best texture. Thin flakes may turn mushy.
5. Always roast ragi flakes lightly before adding water. This enhances flavor.
6. Cook on low–medium flame to avoid burning at the bottom.
7. Halwa thickens as it cools, so stop cooking when slightly soft.

Pro Tips for Perfect Texture

For softer halwa – Add 1–2 tbsp extra hot water at the end.
For richer taste – Replace half water with milk.
For glossy finish – Add 1 tsp ghee at the final stage.
For grainy texture like temple style – Do not overmix after sugar melts.
For extra flavor – Add a pinch of edible camphor (very little!).

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The post Ragi Aval Halwa | Easy Ragi Flakes Sweet Recipe appeared first on Learning-to-cook.

Carrot Halwa using Khoya recipe is such an easy dessert as it takes really half the time as that of preparing the traditional carrot halwa using milk. So we can say it as Instant carrot halwa recipe too.

Carrot Halwa Using Khoya

Carrot halwa using khoya recipe with easy step by step instructions for your easy understanding and learning.

Carrot halwa is one of the famous Indian Dessert which is served in marriage functions with icecream. Though i dont like this combo, many people do love it. In those halwas, You will get a little crunchy taste in some of the carrot halwa and it is due to the adding of khoya.

Carrot halwa can be made either in a traditional way with milk or with quick versions like using condensed milk or carrot halwa using khoya or mawa which really takes only half the time of the original/traditional halwa. This carrot halwa can also be prepared in microwave or in pressure cooker.

If you love carrot halwa, you can check my other halwa recipes below,

• Badam halwa
• Apple halwa
• Banana halwa
• Tradional mango halwa
• Quick mango halwa
• Tradional carrot halwa
• Beetroot halwa
• Chana dal halwa
• Milk Halwa

If you love my recipes, then do subscribe to my Youtube channel and support me. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Printable recipe of Carrot Halwa Using Khoya

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Carrot Halwa Using Khoya

Carrot Halwa using Khoya recipe is such an easy dessert as it takes really half the time as that of preparing the traditional carrot halwa using milk. So we can say it as Instant carrot halwa recipe too.

Course Dessert

Cuisine Indian

Keyword carrot halwa, carrot halwa using khoya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 400kcal

Author Akila

Ingredients

• Delhi carrots – 3
• Khoya – 3/4 cup
• Ghee – 4 tbsp
• Sugar – 1 cup
• Cashews & raisins – little
• Cardamom powder – little

Instructions

• Take the carrots.
• Grate the carrots.
• It has come to 2 bowls for me.
• In a pan, add 4 tbsp ghee. For 1 bowl ( 2 tbsp)
• Add the chopped cashews and some raisins.
• Fry them till cashews becomes light brown.
• Remove them from the pan and keep aside.
• In the same pan, add the grated carrots.
• Saute them nicely in the ghee itself. We are not going to add any milk to cook the carrots. So we need to saute them nicely.
• It took around 12 minutes for me for the carrots to cook in ghee alone. The quantity also reduced.
• Add the khoya or mawa and sugar.
• Let the khoya and sugar melt and carrots gets cooked with this also.
• Khoya melted nicely.
• Adjust the sugar if you need.
• When the halwa doesn’t gets stick to the sides, then it is the right consistency.
• Lower the flame now.
• Add the cardamom and the fried cashews and raisins. Mix them well.
• After 2 minutes, switch off the stove.
• Serve it in a bowl.

Notes

Check the below notes 

Step by step instructions of Carrot Halwa using Khoya

Ingredients

• Delhi carrots – 3
• Khoya – 3/4 cup
• Ghee – 4 tbsp
• Sugar – 1 cup
• Cashews & raisins – little
• Cardamom powder – little

Method to prepare carrot halwa using khoya

Take the carrots.

Grate the carrots. If you have more carrots, then chop the carrots in a medium sizes and grate in a mixer grinder.

It has come to 2 bowls for me.

In a pan, add 4 tbsp ghee. For 1 bowl ( 2 tbsp)

Add the chopped cashews and some raisins.

Fry them till cashews becomes light brown.

Remove them from the pan and keep aside.

In the same pan, add the grated carrots.

Saute them nicely in the ghee itself. We are not going to add any milk to cook the carrots. So we need to saute them nicely.

It took around 12 minutes for me for the carrots to cook in ghee alone. The quantity also reduced.

Add the khoya or mawa and sugar. (sugar is added only half amount first).

Let the khoya and sugar melt and carrots gets cooked with this also.

Khoya melted nicely.

Adjust the sugar if you need.

When the halwa doesn’t gets stick to the sides, then it is the right consistency.

Lower the flame now.

Add the cardamom and the fried cashews and raisins. Mix them well.

After 2 minutes, switch off the stove.

Serve it in a bowl.

Yummy yummy carrot halwa using khoya is ready.

The post Carrot Halwa Using Khoya | Easy Carrot Halwa appeared first on Learning-to-cook.

Banana Halwa is a tasty dessert which can be easily prepared with just three main ingredients – Banana, sugar and ghee. In this Banana halwa i have added corn flour also to give the halwa a very glossy texture. But adding corn flour is purely optional and is not added in the tradiona recipe of preparing the banana halwa.

Mainly, banana halwa is prepared with a type of banana called Nendram banana. This Nendram banana halwa is authentic to Kerala cuisine and is very famous in kerala. But today I prepared with poovam banana or poovan type banana as i had lot of this type of banana at home.

Though preparing this halwa is time consuming, the end result is awesome. So friends do try this Halwa and let menknow how it has turned out for you.

If you like recipes with banana, then do check out my other banana recipes in this site like below

• Banana kuzhipaniyaram
• Almond Banana Carrot Smoothie
• Oats and banana walnut cake – No egg no butter
• Banana Bonda
• Banana Walnut Muffins Eggless
• Eggless Banana Walnut Bread
• Banana Pancake using wheat flour

If you like halwa recipes then do check out these halwa

• Mango halwa
• Milk halwa
• Sooji ka halwa
• Badam Halwa
• Apple halwa
• Channa dal halwa
• Carrot Halwa
• Beetroot halwa
• White Pumpkin halwa

Video recipe of Banana Halwa

Printable recipe of Banana Halwa

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Banana Halwa Recipe

Banana Halwa is a tasty dessert which can be easily prepared with just three main ingredients - Banana, sugar and ghee. In this Banana halwa i have added corn flour also to give the halwa a very glossy texture. But adding corn flour is purely optional and is not added in the tradiona recipe of preparing the banana halwa.

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

• Banana - 7 to 8
• Sugar - 1 cup *check notes
• Ghee - 4 to 5 tbsp
• Nuts - 4 tbsp almonds, cashews, hazelnuts etc
• Corn flour - 5 tsp
• Water - little

Instructions

• Take banana and slice them
• Make them to a paste in a food processor or mixie jar.
• In a heavy bottomed pan, add 1 tsp ghee and fry the nuts.
• Keep them aside.
• In the same pan, add the banana paste and keep stirring.
• After about 12 min, it starts to thicken.
• Now add the sugar, 1/2 cup first. Check for the sweetness first and then add the remaining sugar.
• Let all the dissolve nicely.
• Now add little water to cornflour and make it a paste. Add this paste to the halwa.
• Once you have added the corn flour mixture, do not stop stirring the halwa.
• The halwa loosens first and then starts to thicken.
• Now add ghee 1 tbsp at time. Add 4 to 5 tbsp of fhee at equal intervals of 3 to 5 min.
• At one stage, the ghee starts to ooze out from the halwa.
• Turn off the stove and serve the tasty banana hakwa hot. Or transfer to a plate greased with ghee, allow to cool down and cut into squares and then serve.

Notes

Check the below notes 

Step by step instructions of Banana Halwa

Ingredients

• Banana – 7 to 8
• Sugar – 1 cup ( *check notes )
• Ghee – 4 to 5 tbsp
• Nuts – 4 tbsp ( almonds, cashews, hazelnuts etc)
• Corn flour – 5 tsp
• Water – little

Method to prepare Banana Halwa

Take banana and slice them

Make them to a paste in a food processor or mixie jar.

In a heavy bottomed pan, add 1 tsp ghee and fry the nuts. Keep them aside.

In the same pan, add the banana paste and keep stirring.

After about 12 min, it starts to thicken.

Now add the sugar, 1/2 cup first. Check for the sweetness first and then add the remaining sugar.

Let all the sugar dissolve nicely and completely.

Now add little water to cornflour and make it a paste.

Add this paste to the halwa.

Once you have added the corn flour mixture, do not stop stirring the halwa.

Kepp stirring the halwa in medium flame. The halwa loosens first and then starts to thicken.

Now add ghee 1 tbsp at time. Add 4 to 5 tbsp of fhee at equal intervals of 3 to 5 min.

At one stage, the ghee starts to ooze out from the halwa.

Now add tge fried nuts and give a stir.

Turn off the stove and serve the tasty banana hakwa hot. Or transfer to a plate greased with ghee, allow to cool down and cut into squares and then serve.

Here i dont have that much patience, and so i served to serve it hot.

Tasty and delicious Banana Halwa is ready.

Notes

1. *First add 1/2 cup sugar and check for sweetness. If it suits your taste, then no need to add the other 1/2 cup. Try adjusting according to your tastebuds.

2. Also sugar can be replaced with palm sugar, jaggery, karupatti etc.

3. Since I didnt get, Nendram pazham, I tried the halwa with poovam pazham. You can try with other variety of bananas also.

4. You can add little cardamom powder or banana essence to give it more flavour.

The post Banana Halwa | Halwa Recipes appeared first on Learning-to-cook.

Today let’s learn the mango halwa by using corn flour with the video and step-by-step instructions. I already have a mango halwa in this blog which is prepared traditionally in Tamil Nadu. But this is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.

This mango halwa can be easily stored outside for two days and when kept in refrigerator it can be stored for more than a week. But it always tastes great when finished at the earliest. Also it can be taken either hot or cold. And either way it tastes great.

If you like recipes using mango you can check some of my mango recipes like mango lemonade, traditional mango halwa, mango jam, mango rasam, mango ice cream, mango lassi, mango kesari, mango kalakand, mango muffins, mango oats smoothie, mango raitha, mango kheer.

If you like halwa recipes you can check out some of the video recipes in this blog Apple Halwa, badam halwa, milk halwa, Chana Dal halwa, white pumpkin halwa, carrot halwa and beetroot halwa.

Video recipe of mango halwa using corn flour

Printable recipe of mango halwa using corn flour

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Mango halwa using corn flour recipe

mango halwa is made by adding the corn flour paste. Since we add the corn flour paste to this halwa, the texture becomes very glossy and looks just like the halwa which is sold in the sweet shops.

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5

Author Akila

Ingredients

• Mango pulp - 2 cups
• Corn flour - 3 tablespoon
• Water - little to mix the corn flour
• sugar - 1 Cup
• Nuts - 1/2 cup cashews, almonds, hazelnuts
• Cardamom powder - little optional
• Ghee - 5 tablespoon

Instructions

• In the heavy bag and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.
• In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.
• Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.
• Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.
• This is the time you should add the cardamom powder and the nuts. ( Here I didn't add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.
• If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.
• Just level up your halwa and allow to cool down for two to three hours or cool it down completely. Once it is completely cool down you can make slices of your halwa and serve it.
• Yummy, tasty and the glassy mango Halwa by using corn flour is ready.

Notes

1. As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
2. Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.

Step by step instructions of mango halwa using corn flour recipe

Ingredients

• Mango pulp – 2 cups
• Corn flour – 3 tablespoon
• Water – little ( to mix the corn flour )
• sugar – 1 Cup
• Nuts – 1/2 cup (cashews, almonds, hazelnuts)
• Cardamom powder – little (optional)
• Ghee – 5 tablespoon

Method for preparing mango halwa using corn flour

1. In the heavy bottom vessel and the mango pulp and allow it to cook for around 10 to 12 minutes in low flame. If you find any mango pieces Smash It gently.

2. In a bowl add 3 tbsp of corn flour and add a little water to form the corn paste. Add this corn paste to the mango pulp. Start mixing it immediately after adding the corn flour paste. Also keep in mind while adding the corn flour paste you should keep the flame low. Else the corn flour becomes in to lumps and the thickens quickly.

3. Now add the sugar and cook till the sugar dissolves completely. Since I have taken Sweet Mango pulp I used only one cup of sugar. So you can adjust the sugar level according to your taste or according to your mangoes.

4. Now add the ghee 1 tablespoon at a time and start mixing it. Keep adding the remaining ghee in equal intervals of time like 5 minutes to 6 minutes until you finish all the ghee. Keep stirring the halwa. After around 20 to 25 minutes, all the added ghee starts to ooze out from the mango pulp.

5. This is the time you should add the cardamom powder and the nuts. ( Here I didn’t add the cardamom powder. ) if you like to eat your mango halwa hot, switch off your stove and serve the mango halwa hot.

6. If you want your mango halwa to cool down and eat then switch off the stove and grease a plate with the little oil and transfer your mango halwa to the greased plate.

7. Just level up your halwa and allow to cool down for two to three hours or cool it down completely.

8. Once it is completely cool down you can make slices of your halwa and serve it.

9. Yummy, tasty and the glassy mango Halwa by using corn flour is ready.

Serve the Yummy Mango Halwa using corn flour.

Notes

1. As mentioned previously since my mangoes are sweet mangoes I have added one cup of sugar for 2 cups of mango pulp. So you can adjust the sugar level according to your taste.
2. Instead of corn flour if you want to add the wheat flour you can add it up. But the texture will not be glossy and it becomes a grainy texture and it also tastes really good.

The post Mango halwa using corn flour | Halwa Recipes appeared first on Learning-to-cook.

 

Milk Halwa or Paal Halwa Recipe – This Milk halwa is my hubby favorite dessert. During my early marriage days, he used to ask me whether I know to prepare Milk Halwa.. That time cooking is a nightmare for me. Also as I am not fond of any milk desserts I didn’t show much interest in learning this Halwa recipe.

After I came Singapore, One day, my father brought this Halwa from India and I loved the taste. From then on, I wanted to prepare the halwa, but somehow kept postponing. So finally last week took the recipe from here n tried to celebrate my blogs anniversary month (6th year) and it came out good. Kept for 3 days and finished it. Let’s check on the Preparation of Milk Halwa.

 

 

Milk Halwa Recipe

Preparation time: 0 min | Cook Time: 60 min (+ or -) | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients 

Method to Prepare Milk Halwa

1. Fry the rava till light brown and keep it aside. Now start boiling the milk.

2. Keep stirring the milk and do this process until the milk comes to 1/3rd of its quantity.

3. Add the fried rava. Stir it. After 5 minutes add the sugar and mix well.

4. Now add the ghee. Then add lemon juice. Keep stirring till the milk comes to a consistency shown in below.

5. Now add the cardamom powder and mix well. Now hold the handle tightly and mix as the halwa becomes very thick.

6. At a stage, you may notice the ghee start oozing out from the halwa. This is the correct stage to switch off the stove.

7. Remove the Milk Halwa from the stove and serve hot. You can also store this halwa for 3 to 4 days when refrigerated.

 

 

Yummy Milk Halwa is ready. Do you want it??? ..

Printable Recipe of Milk Halwa

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Milk halwa or Paal Halwa Recipe

Course Dessert

Cuisine Indian

Keyword Milk Halwa, Paal Halwa

Cook Time 1 hour hour

Servings 4

Author Akila

Ingredients

• Milk - 2 litres
• Rava - 3 tbsp
• Sugar - 1/2 cup + or - as per your taste
• Ghee - 8 - 10 tbsp
• Cardamom - 1/5 tsp
• Saffron - a pinch optional
• Lemon juice - few drops

Instructions

• Fry the rava till light brown and keep it aside. Now start boiling the milk.
• Keep stirring the milk and do this process until the milk comes to 1/3rd of its quantity.
• Add the fried rava. Stir it. After 5 minutes add the sugar and mix well.
• Now add the ghee. Then add lemon juice. Keep stirring till the milk comes to a consistency shown in below.
• Now add the cardamom powder and mix well. Now hold the handle tightly and mix as the milk halwa becomes very thick.
• At a stage, you may notice the ghee start oozing out from the halwa. This is the correct stage to switch off the stove.
• Remove the Milk Halwa from the stove and serve hot. You can also store this halwa for 3 to 4 days when refrigerated.

Notes

1. Try to use non stick pan as it would be easy to stir.

2. Always use a thick and flat bottomed pan for making this halwa, so that milk thickens faster.

3. If you like, you can add your favorite nuts as toppings and serve it.

The post Milk Halwa | Paal Halwa | Indian Desert Recipes appeared first on Learning-to-cook.

It’s time for celebration again.Wondering what??.. It’s my blog anniversary. Yes entering into 5th year of blogging.So I prepared this Badam Halwa or Almond Halwa to celebrate it. Actually I thought of preparing Badam Burfi, but my mom suggested to prepare this Badam Halwa. It was so easy and the taste is amazing. I just followed blindly what my mom instructed and the outcome was awesome. Try and let me know how was the outcome of Badam Halwa.

If you wish you can view the following badam / Almond recipes  

Almond Icecream

Almond sweet

Kesar Badam milk using Kesar Badam Mix

Almond Banana Carrot Smoothie

Dates Almond Milk

Oats Almond cookies

How to make Badam Halwa

Preparation time: 45 min | Cook Time: 25 min | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients 

Almonds / Badam – 1.5 cups 

Sugar – 1 cup

Ghee – 6 to 7 tbsp 

Saffron – 1 pinch

Milk – 1/2 cup ( + or – )

Cardamom – 1/5 tsp crushed 

Water – as needed

Method 

1. Soak the almonds in medium hot water for 1 hour. 

2. Soak the saffron in 1/4 cup hot milk. Remove the almond skin. 

3. Transfer the almonds to the food processor with 4 tbsp milk first. Grind for few min. Now add the saffron soaked milk and again grind to a smooth paste by stopping at regular intervals and adding either a tsp of water or milk. 

4. When it is smooth, keep it aside. In a pan add sugar. 

5. Add water till the sugar gets soaked. Do not add more water. When the sugar starts dissolves, add the badam paste. 

6. Start stirring, as it might stick to the vessel. Add ghee at regular intervals. Add crushed cardamom. 

7. Keep stirring till the ghee oozes out from the halwa and that Halwa got thickened. 

8. Pour it in a greased plate and allow to cool down completely.

9. Garnish with saffron and serve the tasty Badam Halwa.

Easy and tasty Badam Halwa / Almond Halwa is ready

Notes

1. If your halwa, is sticky add it again to the pan and add some more ghee.
2. If you are health concerned, you can reduce the ghee, but cannot assure whether you can get the same taste. 

2. Adding milk/condensed milk enriches the taste, but reduces shelf life of the halwa.

3. Can be stored in fridge for more than a week.

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Kesari / Rava Kesari – the name itself makes my mouth watery. More than me, my husband is a die hard fan of this Rava Kesari. He just loves it. Though it is a simple recipe and used to cook, I dont know why I have not posted it till now. The reason is i usually make it in the night and give hot to my husband and never had the chance to click the pictures.

Yesterday was my third blog anniversary and woke up early to prepare this and post. But could not edit and post yesterday itself, so posting it today. Now to the Rava Kesari Recipe….

How to make Rava Kesari

Preparation time: 10 min | Cook Time: 20 min | Serves:3
Recipe Category: Dessert | Recipe Cuisine: South Indian
Ingredients
Rava / Semolina / Sooji – 1 cup
Water – 2 cups
Sugar – 1 cup
Ghee – 1/4 cup
Cashews – 10 to 15
Raisins – 10 to 15
Cardamom / Elaichi – 3 (crushed)

Method
1. Take 1 cup of rava and 1 tsp of ghee and fry it. When the rava becomes light golden colour as shown below, remove from the stove and keep aside. Mix a pinch of orange colour with 2 tsp of water and keep it ready to mix later. Fry the cashews and raisins with 1 tsp ghee till golden brown and keep ready.

2. Take another pan and add water and let it boil. When the water starts bubbling,   reduce the heat and star adding the rawa slowly. Take care that bubbles may splash. So keep in low flame and do the mixing. The rawa gets to thicken. Add the sugar now and leaves some more water.

3. Add the kesari colour (orange or any colour) now and mix thoroughly. Add in the crushed cardamon and mix.

4. Add the ghee and the fried cashews and raisins and mix.

5. Hot Rava Kesari is now ready to be served.

If you want you can cool it down, make into desired shapes and save it.

Notes:

1. Add the ghee fully as it gives good taste. 

2. Add the sugar only after the rava is cooked well else, you may get a crunchy taste and final product wont taste good.

3. You can refrigerate the kesari for 2 days and it would not be spoiled.

 Enjoy your kesari……….

The post How to make Rava Kesari / Sooji ka Halwa / Semolina Pudding | Sweet Recipes appeared first on Learning-to-cook.

• Channa dal / Kadalai paruppu – 1 cup
• Sugar – 2 cups
• Khoya – 1 cup
• Cardamon Powder – 1/4 tsp
• Saffron strands – a pinch (optional)
• Nuts like, cashews, almonds, pistas – few
• Raisins – few
• Ghee – 4 tsp

• Grind the channa dal with cardamom powder in a food processor or mixer grinder and make a powder. ( little coarse should be ok).

• To this add the sugar and grated khoya.

• Add the fried, cashews and raisins, and almonds.

• Grease a plate with ghee, and transfer the content and allow to cool.

• Delicious halwa is ready.

Linking this recipe to SNC Challenge hosted my Divya Pramil

The post Channa Dal Halwa / Kadala Paruppu Halwa appeared first on Learning-to-cook.

Ingredients

• Apple – 3
• Ghee – 4 tsp
• Sweetened Condensed milk – 5 to 6 tsp
• Sugar – 1/2 to 3/4 cup
• Almonds – 1/4 cup + 10
• Saffron – a pinch

Method

• Wash the apple and remove its skin.
• Grate the apple as below.

• In a flat bottomed pan, add the grated apple and saute till all the water content evaporates.

• Now add the condensed milk and mix well.
• Add the sugar and mix till the sugar gets dissolved.

• Add the ghee at this stage.
• Meanwhile grind the 1/2 cup almonds into a powder and crush the remaining 10 almond pieces to be used later.
• Mix it to this apple mixture.

• Check for the correct sweetness. (sugar or condensed milk can be added accordingly)
• Now mix the crushed almond pieces and saffron and mix well.
• When the ghee starts leaving the sides, switch off the stove and allow to cool and serve. 

The post Apple Halwa appeared first on Learning-to-cook.

Ingredients

• Ripe Mango – 2
• Sugar – 3/4th cup (if mango is more sweet, reduce the sugar by 1/2 cup)
• Ghee – 3 tsp
• Nuts – Cashews – 10 n  Pistachios – 15

Method

• Make mango puree by grinding in mixie.

• In a flat bottomed pan or kadai, add puree and sugar and star mixing.

• When it is reduced to half its quantity, add 2 tsp ghee.

• In another small pan, add 1 tsp ghee and the nuts and fry for few minutes or until it becomes golden colour.
• Add the fried nuts to the manga halwa.

• Keep on stirring until the ghee, separates out from the mixture and it becomes to the thick texture as shown below.

• Pour the halwa to the greased plate and leave it for 2 to 3 hour or until it cools down completely.

• Cut into squares and serve.

This goes to the following events

My Event – Dish name starts with M
Only Mango by pari and Anu

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