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Showing posts with label SWEETS RECIPES. Show all posts
Showing posts with label SWEETS RECIPES. Show all posts

December 7, 2017

Moong Dal Halwa – Quick Moong Dal Sheera Recipe

Moong dal halwa recipe - Quick version
This is an easy and quick version of moong dal halwa / moong dal sheera. I followed this recipe from Tarla Dalal’s website. Usually moong dal halwa takes more time to cook. But this is a quick recipe that can be prepared under 30 minutes. As it is prepared without khoya, I tried it immediately. It came out very well. I have tasted moong dal halwa in many North Indian Lunch buffet. I love its coarse texture and softness. When I prepared this recipe, I was very happy that I could make a similar one at home easily. Friends, do try this quick moong dal halwa recipe without khoya. You will love it for sure.  I took a video for this recipe. I will try to add it tomorrow. Now lets check out the recipe with step by step pictures.

Do check out my easy atta halwa / wheat flour halwa, Corn flour halwa/ Karachi halwa Badam halwa, easy beetroot halwa !

I have a happy news to share with you all. Chitra’s Food Book has been selected under Top 100 Vegetarian Blogs in feedspot.  Thank you Anuj !

Moong dal halwa
Moong dal halwa at room temperature

Moong Dal Halwa - How To Make Quick Moong Dal Halwa Recipe

Moong Dal Halwa - How To Make Quick Moong Dal Halwa Recipe

Quick and easy moong dal halwa recipe without khoya

Cuisine: Indian
Category: Sweet
Serves: Serves 3-4
Prep time: 120 Minutes
Cook time: 20 Minutes
Total time: 140 Minutes


1 cup - 250ml
  • Yellow moong dal - 1/2 cup
  • Boiled milk - 1/2 cup
  • Water - 1/2 cup
  • Sugar - 1/2 cup + 1 tbsp ( actual recipe used 1/2 cup) 
  • Melted ghee - 1/2 cup
  • Cardamom powder - 1/2 tsp
  • Kesar / saffron thread - 1/2 tsp (soak in 1 tbsp water)
  • Cashews, badam - 2 tbsp ( chopped)


  1. Wash and soak moong dal in hot water for 2 hours.
  2. Drain the water completely and dry grind the dal to a paste without adding water.
  3. Strain the ground paste through a thin cloth. Squeeze the water content.
  4. Heat ghee in a kadai. Add ground paste and saute in medium flame till it becomes golden brown.
  5. Add milk + Water and cook till thick. Add sugar, mix well.
  6. Cover and Cook for 5 minutes in low flame. Mix well.Add cardamom powder, saffron.
  7. When the halwa starts to leave the sides of pan, remove and garnish with nuts. Serve warm.


  • Wash and soak moong dal in hot water for 2 to 3 hours.Drain the water completely. Grind to a slightly coarse paste without adding water.Set aside. Chop the nuts finely. Soak saffron in 1 tbsp warm water.Keep aside.Moong dal halwa
    Moong dal halwa
  • Take a thin cloth and put the ground paste.Squeeze it well and remove the water content. Now the paste looks dry without moisture.
    Moong dal halwa
  • Heat ghee in a kadai. Keep the flame low and add the paste. Mix well till it spreads well with ghee. Cook in medium flame for 12 to 15 minutes till it becomes golden brown and crumbly.
    Moong dal halwa
  • Add milk and water. Mix well till 3/4 th of the milk + water is absorbed by the moong dal paste.
  • After it becomes slightly thick, add sugar and mix well.
    Moong dal halwa
    Moong dal halwa
  • Mixture becomes a semi liquid. Cover and cook in very low flame for 5 minutes. Open and  mix well.
  • When it starts to leave the sides of pan, add cardamom powder. saffron thread soaked in little water ( soak 1/2 tsp saffron in 1 tbsp water).Mix well.
    Moong dal halwa
  • Halwa becomes thick and starts to leave the sides of kadai with traces of ghee, switch off the flame. No need to wait for the ghee to release. If you stir more, halwa becomes hard after cool down. Remove the halwa in a bowl and garnish with chopped nuts. 
  • When the halwa becomes warm, it becomes non-sticky and well set. Enjoy when warm for best taste. 
  • You can store this halwa upto 3 days in refrigerator. You can reheat it in a kadai , microwave or dosa tawa adding 1 tsp ghee to serve it fresh everytime.
    Moong dal halwa


  • You can skip milk and use water completely.
  • Do not reduce the quantity of ghee. Halwa becomes hard.
  • Do not cook the halwa for more time after adding sugar. Sugar caramelizes and hardens the halwa. Remove the halwa as soon as it starts to leave the sides of pan.
  • Straining the ground moong dal paste in cloth helps to remove the water content. Hence it cooks quickly.
Try this easy, yummy Moong dal halwa and enjoy !
Quick moong dal halwa recipe

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November 11, 2017

Carrot Halwa With Khoya In Pressure Cooker–Gajar Ka Halwa With Khoya

Gajar ka halwa with khoya
Yesterday I prepared carrot halwa with khoya in pressure cooker (Gajar Ka Halwa With Khoya) without using milk/condensed milk for the first time. I made it for my Thursday Guru Pooja prasad. It came out very well. As I made in pressure cooker, I made it very quickly and easily. Carrot halwa is my favorite dessert in restaurant. My Lunch buffet would be incomplete without tasting hot carrot halwa with a scoop of cold vanilla ice cream. Its a divine combo. Long back I had shared carrot halwa (Gajar halwa in Hindi) recipe without khoya in pressure cooker. In that recipe, I used milk to cook carrot.But here I made it without milk as we are adding khoya in it. I used water instead of milk. So the color of my halwa came out bright in color.It tasted like the one we get in sweet shops and hotels. I was very happy with the results. You too give this recipe a try and share your feedback with me. I have also shared some tips and variations in the method with step by step pictures section for better understanding. Hope beginners would try this carrot halwa recipe and make it easily. So, lets see how to make Carrot halwa/Gajar ka halwa with khoya in a pressure cooker.
Carrot halwa with khoya in pressure cooker
Also check out my easy beetroot halwa in a pressure cooker which is a super hit recipe in this website. If you want make carrot halwa in a kadai instead of cooker, you can looks at THIS RECIPE.

Carrot halwa with khoya in pressure cooker - Gajar Ka Halwa Recipe

Carrot halwa with khoya in pressure cooker - Gajar Ka Halwa Recipe

How to make carrot halwa with khoya / Gajar halwa with khoya in pressure cooker

Cuisine: Indian
Category: Sweet
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


1 cup - 250ml
  • Grated carrot - 2 cups ( I used 4 medium sized carrots)
  • Sugar - 1/3 cup (Granulated crystal sugar)
  • Grated or crumbled khoya - 1/3 cup  ( I used milky mist brand)
  • Cardamom powder - 1/2 tsp
  • Water - 5 tbsp ( You can also use boiled milk)
  • Ghee - 2 tbsp
  • Cashews - Few


  1. Crumble or grate khoya, set aside. 
  2. Wash,peel skin and grate carrot in big holed grater.
  3. Heat ghee in pressure cooker base and roast cashews. Saute carrot till raw smell goes off.
  4. Add water and cook in high flame for 2 whistles. Carrot cook well and becomes soft.
  5. Add sugar and mix till halwa starts to leaves the sides. Add khoya,cardamom powder. Switch off the flame immediately.
  6. Mix well till Khoya combines with carrot. Remove and let it cool down.
  7. Halwa becomes non-sticky when it becomes warm. Serve warm & enjoy with ice cream. 


  • Grate or crumble khoya. Set aside. Wash and peel the skin of carrot. Grate it using a big holed grater. Keep it aside.
    carrot halwa with khoya
  • Heat ghee in a pressure cooker base.Roast cashews till golden. Add grated carrot and saute well for 5 to 7 minutes in medium flame till raw smell vanishes completely. Carrot turns pale orange in color. If you don’t saute properly, halwa smells raw.
    carrot halwa with khoya
  • Add water(If you want dark colored halwa) Or milk and pressure cook in high flame for 2 whistles. Remove the lid after steam is released completely. Carrot becomes soft and cook well. If you find any moisture content or water in the cooked carrot, saute well in high flame till it becomes dry.
    carrot halwa with khoya
  • Add sugar and mix in medium flame.Sugar melts and halwa becomes watery. Keep mixing in medium flame till halwa starts to become slightly thick and leave the sides of cooker. Do not wait for it to become too thick.
    carrot halwa with khoya
  • Lower the flame completely. Add cardamom powder, crumbled khoya. Mix well and Switch off the flame immediately. Mix till khoya spreads with carrot in off fire. Heat of the carrot is sufficient to partially melt & mix the khoya. No need to mix till khoya melts completely.
  • Khoya should be visible here and there just like the ones served in hotels & sweet shops. Halwa may look sticky when its hot. But when it turns warm, it becomes non-sticky and comes to right texture. You can reheat in microwave oven for 1 minute in high power and serve hot if you like OR enjoy it warm with a scoop of vanilla ice cream.
    carrot halwa with khoya
  • This halwa stays good for one day without refrigeration and up to 3 days with refrigeration. If you refrigerate the halwa, you can reheat it at the time of serving.

    Enjoy !


  • If you want carrot to be visible in the halwa,you must use a grater with big sized holes.
  • Carrot halwa smells raw if you don’t saute it well. By the time you saute, carrot gets half cooked.
  • Pressure cooking helps carrot to cook quickly. I added little water to cook carrot as I wanted bright colored halwa. Adding milk makes the halwa pale orange in color.
  • As we are adding khoya,there is no need to add milk for cooking carrot. But cooking in milk makes the halwa more rich.
  • Do not add more khoya than the mentioned quantity. It makes the halwa sticky.  
  • Do not add less sugar. It makes the halwa smell raw. Do not stir the halwa for long time after adding sugar. Sugar caramelizes and halwa becomes chewy.

Try this easy, yummy Carrot halwa with khoya and enjoy with ice cream!
carrot halwa with khoya

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October 16, 2017

Dry Jamun Recipe With Ready Mix– Dry Gulab Jamun Using MTR mix

Dry jamun recipe with MTR ready mix. Last year I made a detailed post on how to prepare gulab jamun with instant mix. Gulab jamun is considered to be the last minute sweet to me for diwali. As its preparation is very easy using readymade mix, I always make it one day before Diwali. This year I wanted to try dry jamun for a change.
Dry gulab jamun using ready mix
Dry jamoon is our family favorite sweet we buy from Adayar Anandha Bhavan. This year I bought ORKAY Gulab jamun mix in addition to MTR mix as well. It is also equally good but my choice is for MTR because of its softnessWinking. Dry jamun recipe is very similar to our basic gulab jamun recipe except the soaking time. Usually dry jamoon needs less soaking hours. Some people like to have gulab jamun without sugar syrup. For them , Dry gulab jamun is the ideal choice. It tastes mildly sweet but still juicy with all the syrup in it. Ok, lets see how to prepare dry gulab jamun using mtr mix with step by step recipe. I hope this recipe works for Gits, Aachi, GRB. Bambino and other brands too.

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October 11, 2017

Bombay Karachi Halwa Recipe – Chewy Corn Flour Halwa Recipe With Video

Long back I had shared a version of easy Bombay Karachi halwa / corn flour halwa as a beginners sweet. It tastes soft and slides in mouth. But recently I came across this chewy Bombay Karachi Halwa also known as Jelly halwa using the same ingredients but slightly different in procedure. The basic difference between soft halwa and chewy halwa (rubbery halwa) lies in the cooking time. Usually we remove the halwa as soon as it starts to release the ghee. For chewy halwa, we need to cook for more time even after it released the ghee. So this halwa takes some extra cooking time when compared with the easy corn flour halwa. Even though mine was not so rubbery, it was chewy and hard when compared with the soft version. However we make it, this is a no fail recipe.Tastes great and its a must have sweet for Diwali.
Any beginner can dare to try this recipe as it doesn’t need any sugar syrup consistency.  Just mixing and  continuous stirring is the only job here. Corn flour, sugar, cardamom powder and ghee are the major ingredients. To make this chewy Bombay halwa recipe, I watched some Sindhi halwa recipes and Classic masala hut video in Youtube for the ingredients and measurements. It came out really well as I wished. Actually I have divided the halwa mixture into two parts and tried it to know the difference in taste between soft halwa and chewy halwa.  So I have made orange colored halwa with soft texture and the yellow ones tastes slightly chewy. So this is a two in one recipe Happy. You can try any based on your liking.

Its my long time dream to make Kerala Kozhikode halwa. After trying this recipe, I have got some ideas on how to make it. I hope I will try that soon. So now lets see how to make this most popular and delicious Bombay Karachi halwa recipe with step by step pictures and video ! I clicked the cover picture by arranging different colored halwa after getting tempted by some halwa pictures in GoogleWinking.
Lets see how to make Bombay Halwa recipe with step by step pictures and video !

Do check out my version of soft n easy to cook corn flour halwa !

Bombay Karachi Halwa Recipe - Corn Flour Halwa

Bombay Karachi Halwa

How to make Bombay Karachi Halwa

North Indian
Halwa recipes
15 Pieces


Ingredients (1 cup - 250ml)

  • Corn flour OR Corn starch - 1 cup
  • Water - 2 cups (to dilute cornflour)
  • Sugar - 2.5 cups
  • Water - 1 cup (to melt sugar)
  • Lemon juice - 1/2 tsp + Water - 1/2 tsp
  • Food color - Orange Red & Yellow
  • Ghee - 3/4 cup OR Ghee - 1/2 cup + Refined oil - 1/4 cup
  • Cardamom powder - 1/2 tsp
  • Chopped nuts - a handful (I used cashews, badam and melon seeds)

How to make the recipe

  1. In a wide bowl, dilute corn flour adding water.
  2. In a kadai, dry roast nuts for a minute, remove in a plate.
  3. Add sugar & water, melt it.
  4. When the sugar syrup starts to boil,add corn flour mixture.
  5. Stir till it thickens.Add ghee at regular intervals.
  6. Mix till halwa starts to release ghee.Add cardamom powder, nuts and food color.Mix well.
  7. Remove in a greased plate, cut after it cools down. Enjoy !
  8. To make chewy corn flour halwa, you need to cook for another 20 minutes till ghee oozes out completely.!
  9. Remove in a greased plate, cut after it cools down. Enjoy !

Bombay Karachi halwa Recipe - Step by step photos

  • In a wide bowl, mix 1 cup of corn flour & 2 cups of water.Beat well to make it lumps free. It should resemble milk.Set aside.
  • In a good non-stick kadai, dry roast chopped cashews, badam and whole melon seeds for 2 minutes. Remove in a plate.Keep it aside.
    Bombay Karachi Halwa
  • In the same kadai, add 2.5 cups of sugar and 1 cup of water. Mix well in medium flame till sugar is melted completely. Add 1 tsp lemon juice and mix well.
    Bombay Karachi Halwa
  • When the sugar syrup comes to boil, add diluted corn flour by mixing it well because all the corn flour would be settled in the bottom of bowl.So mix well before adding to sugar syrup.
  • Keep the flame medium high and start mixing with a ladle. In 5 to 10 minutes,corn flour becomes a thick paste.
    Bombay Karachi Halwa
  • Reduce the flame to medium and start adding 1 tbsp ghee. Add 1 tbsp ghee and mix well. After all the ghee is absorbed by the halwa, add 1 tbsp ghee again.As you cook, halwa becomes pale yellow in color.
    Bombay Karachi Halwa
  • Halwa becomes glossy, leaves the pan completely and starts to rotate with the ladle.
  • At this stage, add cardamom powder and roasted nuts.Continue stirring and add 1 tbsp ghee.
    Bombay Karachi Halwa Recipe
  • At one stage, halwa starts to release ghee in the sides. If you want soft halwa, you can remove at this stage to a greased bowl or bowl lined with butter paper.
  • I divided the halwa mixture into two parts to make both soft halwa and chewy halwa.I added orange food color to one. Mixed well and pour the mixture to the greased bowl.To serve as scoop of halwa in a bowl, you can serve it immediately before setting.
  • To make pieces, allow the halwa to cool down for 2 hours and then cut into pieces using a sharp knife.
    Bombay Karachi Halwa Recipe
  • I added yellow food color to another half of halwa mixture to make chewy halwa. For chewy halwa, you need to stir for another 20 to 30 minutes in medium to high flame till ghee comes out completely and halwa turns stretchy.The more time you cook, the more chewy and hard halwa would be. Mine was not so rubbery but it was chewy and hard when compared with soft version.
    Bombay Karachi Halwa Recipe
  • Actually I wanted to make both soft halwa and chewy halwa.So I divided the halwa mixture into two.Added yellow and orange food color to them. Mixed well and transferred orange colored halwa to the greased bowl and allowed to set it.
    Bombay Karachi Halwa Recipe
  • I cooked the yellow halwa for another 20 minutes adding 2 tbsp more ghee. All the ghee oozed out in the corner and middle of halwa. Drop some halwa in a plate and try to stretch it.If it stretches, halwa is ready. Then transfer to a greased bowl and allow it to set for 3 to 4 hours till its cooled down completely. It would be better if you set the halwa in an aluminium tray or bowl that is used for cakes because aluminum helps to withstand heat for long time and halwa becomes hard and chewy. Invert the halwa bowl onto a plate after its cooled down completely. Cut into pieces and enjoy. This halwa can be stored for one week without refrigeration.But keep in an air tight box.
    Bombay Karachi Halwa Recipe
    Bombay Karachi Halwa Recipe


  • Do not reduce the quantity of sugar and ghee.If you want, you can add more cooking oil and less ghee.
  • To make chewy halwa, you have to stir for long time till the halwa become stretchy.
  • You can add food color in the corn flour water or sugar syrup too. But I wanted to add 2 colors.So I cooked it without adding color and added at the end.
  • To make soft halwa, you have to remove it when it starts to release ghee in the sides of pan.

Try this easy, yummy Bombay halwa for this Diwali and Enjoy !
Bombay karachi halwa
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October 6, 2017

Ashoka Halwa Recipe –Thiruvaiyaru Pasi Paruppu Halwa–Moong Dal Halwa

Ashoka halwa is one of the most popular South Indian sweet which is popular in Thiruvaiyaru. Thiruvaiyaru Asoka halwa (Pasi paruppu halwa) made with yellow moong dal, sugar and ghee. This paasi paruppu halwa is completely different from North Indian moong dal halwa. Basically Ashoka halwa is originated in Thiruvaiyaru , Thanjavur district Tamilnadu.
 More than 60 years ago, this halwa was first prepared by Ramu iyer in a small hotel in Thiruvaiyar. He named it as “Ashoka halwa”. People started calling it as “asoga sweet” colloquially. You can find this halwa in all the marriage banquets in and around Tanjore. I got this authentic and traditional Ashoka halwa recipe shared by cookery experts Mrs.Usha and Mrs.Lakshmi from Aval Vikatan’s Kalyana samayal Supplementary issue. I found this recipe completely different from the ones I saw online. Most of the recipes called for moong dal, wheat flour, sugar and ghee as the major ingredients. But in the book, they had mentioned to use maida and cooking oil as well. To check the authenticity of this recipe, I watched the making and interview of Thiruvaiyaru Andavar hotel ashoka halwa video in Makkal TV.
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October 4, 2017

Maida Burfi Recipe – Maida Sweet Cake - Easy Maida Sweets For Diwali

Every year during Diwali, my MIL makes Maida Burfi without fail. She calls it as Maida cake (All purpose flour sweet cake in English). Usually Tamil people mention burfi recipes as cake. For Diwali, many people especially South Indians love to try sweets recipes made from maida like burfi, badusha, sweet samosa, sweet maida biscuits etc.  Few years back, I posted an easy maida burfi with milk powder without using ghee during Diwali. Today I have shared my MIL’s version of maida burfi which has melt in mouth texture and tastes great. This is a beginners sweet that gives fool proof results if you use good conditioned non-stick pan.
Maida burfi
It can be made with simple ingredients that are easily available at home like maida, sugar, ghee and cardamom powder. I have used green food color as we see in sweet stalls. But my MIL never uses food color. So this burfi comes out pale white without adding food color. Addition of food color is purely optional. If you are looking for an easy burfi recipe to try for this Diwali, you must try this maida burfi. I am sure anyone can make it easily and perfectly. I have made a full video recipe to help beginners. Hope you will try it and share your feedback with meHappy. Once you make it perfect, you can easily make chocolate maida burfi. I will post that recipe next week. Ok, lets see how to make maida burfi recipe with step by step pictures and video !

If you wish to avoid maida and make some easy burfi recipe, you can try this cashew badam burfi & badam burfi which is of similar procedure. Chocolate khoya burfi and Dates roll / Khajur 
katri are my other suggestions.

Do check out my Maida sweet biscuit which is also a beginners sweet !

Maida burfi recipe

Maida burfi recipe - Easy maida cake

Maida burfi

How to make Maida burfi Recipe

Indian Sweets Recipes
12 to 16 pieces

Ingredients (1 cup - 250ml)

  • All purpose flour/ Maida - 1/2 cup
  • Sugar - 1 cup
  • Melted Ghee - 1/4 cup
  • Water - 1/2 cup (for sugar syrup)
  • Cardamom powder - 1/4 tsp
  • Food color - Green or Orange

How to make the recipe

  1. Heat ghee in a good non-stick pan and roast maida till nice aroma wafts.
  2. In another non-stick pan, melt sugar adding water and boil till 1 string consistency.
  3. Switch off the flame. Add food color and cardamom powder to sugar syrup.
  4. Mix well and add roasted maida paste.Keep mixing without fire.
  5. Mixture becomes thick and starts to leave the sides of pan.
  6. Remove and spread in a greased tray.Level it and make pieces when warm.Remove after it cools down.
  7. Remove after it cools down. Store in a box. Stays good for 10 days!

Maida burfi Recipe - Step by step photos

  • Heat 1/4 cup of melted ghee in a non-stick pan.Add maida/all purpose flour and roast in medium flame without burning it. It becomes a smooth paste leaving a nice aroma.
    Maida burfi Recipe
  • Remove the pan from the flame and keep aside. No need to remove the maida paste from pan.
  • In another non-stick pan or kadai, melt 1 cup of sugar adding 1/2 cup of water. Stir well and melt the sugar completely. Scrape the sides as well.
  • Boil the syrup in medium flame till frothy. Lower the flame completely and check for one string consistency.
    Maida burfi Recipe
  • To check it, take little syrup in your pointer finger from the back of ladle and slide it between your thumb and pointer finger.When you release the fingers, you will get single thin string without breaking.
  • If it doesn't form one string, boil the syrup for one more minute and check it again.
    Maida burfi Recipe
  • Switch off the flame. Add food color and cardamom powder, mix well and remove the kadai from stove. Add roasted maida paste and mix well without lumps.
    Maida burfi Recipe
  • Initially the mixture looks watery but when you keep mixing, it thickens and becomes a paste. It starts to leave the sides of pan and becomes thick but pourable paste.
    Maida burfi Recipe
  • As soon as it becomes a thick paste, remove from the kadai and spread it in the ghee greased plate OR a bowl lined with butter paper.Do not wait to become thick dough. Use a square shaped plate or bowl to make uniform pieces.Immediately spread the burfi mixture with a ghee greased bowl. Press it really well and seal the cracks if any using your fingers . Act quickly before it sets completely.
  • Let it rest for 20 minutes to become warm. Invert into a plate. Remove the butter paper. Then cut into square shapes with a sharp knife greased with ghee. Remove the pieces after its cooled completely.Store in an air tight box and enjoy for one week to 10 days.
    Maida burfi Recipe


  • Do not reduce or increase the quantity of sugar and ghee. Burfi becomes hard if the sugar or ghee is reduced. It will become too soft and break if you add more ghee or sugar. So please follow the same measurement.
  • One string consistency is most important for this burfi. If you are unable to check it, just boil the syrup till frothy and pour it using a ladle. The last drop falls slowly by forming a string. This is also an indication for one string sugar syrup.
  • You should add the roasted maida only after switching off the flame. Heat of the kadai is sufficient for the mixture to thicken.
  • Remove the burfi mixture as soon as it becomes thick and pourable. Do not wait for the paste to become thick dough. Burfi will get more cracks.
Easy maida burfi

Try this easy, yummy melt in mouth Maida burfi for this Diwali and enjoy the festival !

Maida sweet cake
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