Search Chitra's Food Book

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

May 25, 2020

Besan Ka Halwa Recipe / Kadalai maavu Halwa

besan ka halwa
Besan ka halwa in Hindi( Kadalai maavu halwa in Tamil) is a rich and delicious Indian dessert recipe. It is prepared with besan flour, sugar, ghee, milk, water flavored with cardamom powder and garnished with nuts. Though its a very simple recipe, it needs some patience and continuous attention to make it perfect. Roasting besan flour patiently is the key to make a flavorful halwa else halwa tastes and smells raw. This halwa can be prepared adding water or milk. Color of halwa varies as per the use. I used water here. For variations, you can use jaggery instead of sugar. Do not reduce the quantity of ghee and sugar mentioned. It will affect the taste and texture of this besan halwa. For making this halwa, I used pure cow's ghee from Ghee store. It came so well !!

Recently I got a pack of pure desi cow ghee and wood pressed sesame oil and ground nut oil from Ghee store for my review. Ghee store is an online shop where they sell organic pure desi cow ghee, buffalo ghee, brown ghee, cold pressed and wood pressed oils and organic honey. All their products are traditionally prepared without machines. They use wood fire for preparation and is done 100% manually. So they give assurance to the flavor, taste and purity. As they promised, I found the ghee, sesame oil and groundnut oils are so good, fresh and flavorful. We all just loved it. Price is also reasonable when compared to some other brands who sells A2 ghee at a very high price. I am sure I will buy their products regularly in future. I would recommend this brand for my friends and family too. Friends, do check out their website  and place your orders. You can try their sample pack at a minimal price and then go for bulk orders if you are satisfied. Here is their Instagram , Facebook and twitter page links. Check it out friends. You can also click on the below image to view their website. You can also find some useful informations regarding the health benefits of pure cow ghee, buffalo ghee and cold pressed oils in their blog page.

Ok, lets see how to make besan ka halwa using pure cow ghee with step by step pictures.

 Ghee store

Besan ka halwa

Besan Ka Halwa / Besan Halwa Recipe

Besan Ka Halwa / Besan Halwa Recipe

Besan Ka Halwa / Besan Halwa Recipe - Rich and delicious halwa recipe

Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • Besan flour / Kadalai maavu - 1 cup
  • Sugar - 3/4 cup ( Add 1 cup for more sweetness)
  • Melted ghee - 1/2 cup ( 1/3 cup + 2 tbsp)
  • Water - 1.5 cups
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - few (to garnish)
  1. Heat 1/3 cup of ghee in a heavy bottomed kadai.
  2. Add besan flour and roast in low to medium flame till golden in color with a nice smell.
  3. Add water and mix till besan turns thick. Add sugar and mix in low flame.
  4. Halwa becomes thick, non sticky and leaves the pan.
  5. When it becomes a whole mass, add the remaining ghee, chopped cashews and cardamom powder.
  6. Mix well and switch off the flame. Remove in a plate. Serve warm and enjoy !
  • Add 1/3 cup of melted ghee in a heavy bottomed kadai. I used my thick non-stick kadai.

  • Heat ghee and add the besan flour. Keep the flame low to medium and roast the besan flour for 8 to 10 minutes till besan flour turns golden in color with a nice smell.
  • besan ka halwa recipe

  • Lower the flame completely and add water at room temperature. You can also add boiled milk at room temperature instead of water.  I used water. Mix quickly to break the lumps.

  • Keep mixing till all the water / milk is absorbed by the besan flour. When it becomes thick, add sugar. 
  • besan ka halwa recipe  

  • Mix well till all the sugar is dissolved in halwa. Keep the flame medium and mix for few minutes. Halwa thickens and starts to leave the sides of pan.
  • besan ka halwa recipe
  • Keep mixing till halwa leaves the pan completely and becomes a whole mass. Add cardamom powder, remaining ghee and chopped cashew nuts. Mix well. Switch off the flame. Transfer to a plate and serve warm or hot ! Enjoy.!
  • besan ka halwa recipe
  • besan ka halwa recipe


  • You can add milk instead of water. Color of halwa differs if you add milk.
  • Add 1 cup of sugar for more sweetness.
  • Do not reduce the quantity of ghee.
  • You can use wheat flour instead of besan and make this halwa.
  • For variations, add 2 tbsp of suji / rava / semolina to 1 cup of besan flour while roasting. It gives a coarse texture to the halwa.

Do try this easy, yummy besan ka halwa and share your feedback !
besan ka halwa recipe
Continue Reading...

May 9, 2020

Spicy Besan murukku, Kadalai maavu Kara murukku Recipe

besan murukku
Instant besan murukku / Kadalai maavu murukku was in my try list since last Diwali. Some people make this murukku during Gokulashtami / Krishna jayanthi too. During this lockdown period, when I was craving for some spicy murukku, I made this instant besan chakli for the first time. It came out crunchy and tasty. We all loved it. So I have made it twice in the past 2 weeks. Though I used thenkuzhal mould, I din’t have patience to make shapes. I made one big sized murukku and break into bite sized pieces like butter murukku. I have tried with both butter (vennai) and ghee (nei in tamil). It works well. I made a spicy murukku adding chilli powder. You can also use pepper powder for different taste. Color of this murukku may vary based on the chilli powder you use. This instant chakli can be stored up to a month. We can enjoy it during lunch and tea time. Friends, do try this easy, yummy, instant besan kara murukku recipe and enjoy.

Check out my mini besan murukku and other murukku variteies !

besan murukku recipe

Instant Besan Murukku Recipe / Kadalai maavu murukku

Cauliflower Pakoda Recipe / Gobi Pakora

How to make instant besan flour and rice flour with spicy taste. 

Cuisine: Indian
Category: Snacks
Serves: -
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • Besan flour – 1/2 cup
  • Rice flour – 1 cup
  • Red chilli powder – 1 tsp ( I used Kashmiri chilli powder)
  • Ajwain / Omam – 1/2 tsp
  • Asafetida / Hing – 1/4 tsp
  • Melted ghee – 1.5 tbsp / 4.5 tsp
  • Hot oil - 1/2 tbsp  ( 3/4 tsp)
  • Salt – as needed
  • Water - as needed
  • Cooking oil - to deep fry
  1. In a wide bowl, sieve besan flour and rice flour.
  2. Add red chilli powder, ajwain, hing, melted ghee, hot oil and salt.
  3. Mix well without adding water.
  4. Now sprinkle water and make a smooth dough.
  5. Take the murukku press with round or star shaped mould.
  6. Fill the dough and press in hot oil directly or in the back of a ladle.
  7. Put the murukku in hot oil and deep fry both the sides in medium flame till bubbles stop.
  8. Drain and remove in a tissue paper. Store in a box once its cooled down.
  9. Stays good for a month if handled properly without exposing to air. 
  • In a wide bowl, place a sieve/ mesh. Sieve besan flour and rice flour. Add red chilli powder, hing, ajwain, salt, melted ghee and hot oil. Mix uniformly without adding water.   
    besan murukku recipe
  • Now sprinkle water gradually and make a smooth, non sticky dough. Make sure dough is not too wet or too hard. Besan murukku recipe
  • Take the murukku/ chakli press and grease with oil for easy pressing. You can use thenkuzhal mould or star mould. Take a portion of dough and press it well. Cover the remaining dough with a plate. Do not let it dry in air.Besan murukku recipe  
  • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and press the murukku over the hot oil in a circular shape. You can make it small or big in size. (If the oil temperature is less, murukku will dissolve in oil. So make sure oil temperature is right). Besan murukku recipe
  • Increase the flame to medium and cook for few seconds without touching it. Then flip it and deep fry the murukku till golden in color on both the sides. Toss and flip whenever needed. Remove once the bubble cease. Cook patiently in medium flame to get a nice golden color because this murukku blackens quickly if cooked in high flame. So take care in frying part. If the oil is over heated or smoky, switch off the flame for sometime and let the oil cool down a bit before frying the next batch. Besan murukku recipe   
  • Remove and drain in a tissue paper.Store in an air tight box once its cooled down completely. Enjoy with rice or as an evening snack. 


  • Adjust the quantity of chilli powder as per your taste.
  • Do not reduce the quantity of ghee or oil. If fat is less, murukku will become hard to bite.  
  • Deep fry the murukku patiently else it will go dark/ black in color. 
  • If the murukku gets cut while pressing, dough should be hard or dry. So sprinkle some water and try to press the murukku.  
Try this easy, yummy, instant besan murukku and enjoy !
Kadalai maavu murukku

Continue Reading...

October 25, 2019

Seven Cup Burfi –7 Cup Cake Recipe

seven cup cake
Seven cup burfi recipe was in my bookmarks list for years. I thought seven cup cake tastes more like mysore pak. But after trying it, I realized it tastes completely different. Unlike other burfi recipes, there is no need of sugar syrup or one string consistency. This seven cup burfi is just a mix and cook kind. It can be prepared with easily available ingredients like milk, besan flour, coconut, ghee with 1 cup each and 3 cups of sugar, totally 7 cups. I made it in a very small quantity. Be it big or small, use the same cup to measure all the ingredients. Tastes so good with a nice flavor of milk and coconut. If done well, this burfi melts in mouth. Its a beginners sweet. You don’t need any expertise to make it. Friends, do try this easy, yummy Seven cup burfi also known as 7 cup cake for this Diwali and share your feedback with me.
seven cup burfi

Seven cup burfi / Seven cup cake recipe

Seven cup burfi / Seven cup cake recipe

Seven cup burfi recipe with 5 ingredients

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

1 cup =240 ml
  • Besan flour - 1/4 cup
  • Boiled milk - 1/4 cup (At room temperature)
  • Finely grated coconut OR Desiccated coconut - 1/4 cup
  • Melted ghee - 1/4 cup (At room temperature)
  • Sugar - 3/4 cup
  • Cardamom powder - 1/2 tsp
  1. Heat a kadai and dry roast the besan for 5 minutes in medium flame.
  2. Lower the flame completely. Add grated coconut, milk, sugar, ghee and cardamom powder.
  3. Mix well without lumps. Now increase the flame to medium.
  4. Keep stirring till the mixture becomes thick and starts to leave the pan.
  5. Immediately transfer to a ghee greased tray. Press and spread it with a ghee greased bowl.
  6. Draw shapes when warm, remove after cooled down.
  7. Store and enjoy up to a week.

  • Measure and keep all the ingredients ready. Take a plate and grease with ghee. Also grease a small bowl or ladle to level the burfi. 

  • Heat a kadai and take 1/4 cup of besan flour. Dry roast it for 5 minutes in medium flame till raw smell vanish. Do not brown the flour or burn it.

  • Lower the flame completely or switch it off if you are a beginner. Add grated coconut, melted ghee, boiled milk at room temperature, sugar, cardamom powder and mix without lumps. Now switch on the flame and keep it medium. Stir the mixture well. Don’t worry if there are small lumps. It breaks while cooking.

  • Stay nearby and keep mixing. Initially bubbles appear in the middle. As you mix, burfi mixture thickens and bubbles appear all over the kadai.

  • Keep mixing till frothy, thick and starts to leave the sides of pan. At one stage, burfi mixture becomes thick and starts to follow the ladle. Immediately switch off the flame and transfer to the ghee greased tray. Do not cook for more time because burfi crumbles or becomes hard. 

  • Quickly level and spread it with a ghee greased bowl or ladle. Mark pieces when warm. Remove after it cools down. Store in a box and enjoy for a week. 


  • Do not over cook the mixture. Burfi crumbles. In that case, you should grind the crumbled burfi with little water or to a smooth paste and cook again till right consistency.
  • If you do not want to use 3 cups of sugar, you can use 2 cups of sugar + 1 cup of powdered cashew nuts or badam.  But authentic 7 cup recipe doesn’t use nuts.
  • I feel dried or desiccated coconut is better than fresh coconut. If you use fresh coconut, you should grate it finely or grind it once.

Try this easy, yummy seven cup cake recipe and enjoy the festival !
seven cup burfi
Continue Reading...

October 16, 2019

Mini Besan Murukku Recipe – Kadalai Maavu Murukku - Small Murukku Recipe

Besan murukku / Kadalai maavu murukku recipe was in my try list since Gokulashtami/ Krishna jayanthi. So I tried this murukku as my first Diwali snacks recipe. I always have a love towards mini murukku/ small murukku since childhood. We call it as chinna murukku or kutty murukku in Tamil. When I was young, we used to buy mini kai murukku from a nearby snacks shop. Iam not so good in shaping mini kai murukku. So I tried this besan murukku in small size using star mould just like Udupi brand murukku. Basically my daughter Raksha doesn’t like big sized mullu murukku as it pricks the jaws while eating. When I made this mullu murukku in small size, she had it happily without any complaints. This bite sized murukku is so easy to eat and also appealing to our eyes. She took few for her school snacks box today to share with her friends. This shows the hit of this small besan murukku right??😊. One more thing I would like to share. This murukku doesn't have a melt in mouth texture. It's slightly hard to bite hard but definitely crunchy. Friends, do try this mini murukku for your kids and family during this Diwali and let me know how they liked it. Lets see how to make besan flour murukku / kadalai maavu murukku with step by step pictures.

Check out my other MURUKKU VARIETIES !

Mini besan murukku recipe / Kadalai maavu murukku

Mini besan murukku recipe / Kadalai maavu murukku

Besan murukku / kadalai maavu murukku in small size / mini murukku recipe

Cuisine: Indian
Category: Snacks
Yields: 40 small murukku
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Store bought rice flour - 1 cup
  • Besan flour - 1/2 cup
  • Soft butter - 1 tbsp
  • Hot oil - 1/2 tbsp (I used refined oil)
  • Red chilli powder - 1/2 tsp to 1 tsp (Adjust based on your taste)
  • Ajwain / Omam - 1/2 tsp
  • Black sesame seeds - 1/2 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil – to deep fry murukku
  1. In a bowl sieve and mix besan flour, rice flour.
  2. Add ajwain, red chilli powder, sesame seeds, hing, butter, hot oil and salt.
  3. Mix well. Then add water gradually and make a smooth, pliable, slightly sticky dough.
  4. In the murukku press, keep the star mould and fill the dough.
  5. Heat oil and check the temperature. Press the small murukku in a sheet.
  6. Drop in hot oil and fry both the sides till bubbles cease. Remove in a tissue paper.
  7. Store in a box after murukku comes to room temperature. Stays good for 15 days. Enjoy !

  • In a wide bowl, place a sieve. Add rice flour and besan flour to it. Sieve them well.

  • Add salt, hing, ajwain, sesame seeds, red chilli powder , hot oil and butter. Mix well without water to spread the butter evenly with the flour.

  • Now add water gradually and make a smooth, pliable dough. Dough can be slightly sticky. If you add less water, murukku gets cut while pressing. So add right amount of water. Cover the dough with a plate till use. Do not dry the dough.

  • Take the murukku press and place the star mould or round mould with a single hole. Fill the murukku dough.  In a butter paper or polythene sheet, press the murukku. Make small sized murukku with one rotation as I did.

  • Heat oil in a kadai. Drop a pinch of dough and see if it comes to top immediately without changing in color. It indicates correct oil temperature.

  • Now drop kutty murukku one by one in oil. Beginners, slide the murukku in the corner of kadai to avoid splashing of oil. Cook 10 to 15 in one batch based on the quantity of oil. Cook in medium flame. Toss in regular intervals and cook both the sides till bubbles cease. Do not burn it. Cook patiently in correct flame. Remove & drain the oil in a tissue paper.

  • Store the murukku in a box after it cools down. Stays good for 15 days, enjoy !


  • Adjust the quantity of red chilli powder as per your taste. Color of murukku depends on chilli powder. Skip if you don’t like to use it.
  • Do not over fry, it turns black. Cook in medium flame by tossing in regular intervals.
  • Do not add more butter. Oil may bubble. 

Try this small sized besan murukku and enjoy !
Continue Reading...

October 14, 2019

Dates and Nuts Ladoo Recipe – Dates Laddu Recipe - Sugar Free Sweets Recipes

dates nuts laddu
To start with this year’s Diwali recipes, here is an easy and simple, sugar-free Dates nuts laddu recipe. This recipe is similar to Dates and nuts roll I posted few years back. But its procedure is much easier than dates roll. I tried this with the leftover pack of dates. It tastes so good and flavorful too. With a nice flavor of ghee and crunchy taste of nuts, this dates ladoo is sure a healthy choice for kids and adults with good calories. Use soft dates (Medjool dates) if you like soft ladoo or use regular, hard dates like Lion dates for slightly, chewy and hard ladoo. Its your choice finally. Chopping the nuts is little time consuming otherwise this ladoo can be prepared in few minutes. If you want to ease this chopping job, you can grind coarsely and then roast it. Friends, do try this healthy, sugarless sweet for this Diwali and enjoy ! Lets see how to make dates and nuts ladoo with step by step pictures.

Check out my Dates and Nuts Roll Recipe.

dates nuts laddu

Dates Nuts Ladoo Recipe

Dates Nuts Ladoo Recipe

Sugar free dates and nuts laddu recipe

Cuisine: Indian
Category: Sweet
Serves: 12
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Dates - 1 cup / 15 nos ( I used Lion Seedless Dates)
  • Chopped Cashew nuts - 1/4 cup
  • Chopped Almond - 1/4 cup
  • Melon seeds - 2 tbsp
  • Chopped pista - 1 tbsp (optional)
  • Poppy seeds / Khus khus - 1 tbsp
  • Desiccated coconut - 1 tbsp (optional)
  • Ghee - 1 tbsp + for greasing hands
  1. Wash and chop dates roughly. Grind to a coarse paste. Set aside.
  2. Heat 1 tbsp ghee in a kadai and roast the nuts.
  3. Once golden, add poppy seeds and coconut.
  4. Roast for a minute. Lastly add ground dates.
  5. Mix well till it becomes a whole mass.
  6. Remove and cool down. Grease hands with ghee.
  7. Make balls and arrange the ladoo in a plate.
  • Wash the dates and chop roughly. Grind to a coarse paste and set aside.
  • dates nuts laddu
  • Heat 1 tbsp ghee in a kadai. Roast the cashew nuts, almonds and melon seeds in low to medium flame. When they start to turn golden, add poppy seeds and desiccated coconut. Roast for a minute. Do not burn anything.
  • dates nuts laddu
  • To this add the ground dates paste. Mix in medium flame till everything comes together as a whole mass. Initially you will find it difficult to mix the dates and nuts. But when the dates paste gets heated, it become easy to mix.
  • dates nuts laddu
  • Once everything comes together as a mass, switch off the flame.  Let it become warm. Grease your hands with ghee. Make balls / shape ladoo. Arrange in a plate.
  • dates nuts laddu
  • Once the ladoo comes to room temperature, store in an air tight box. Use within a week for best taste. Enjoy !


  • Adjust the quantity of nuts as per your taste. I used 1/4 cup, you can use 1/2 cup too.
  • Do not add sugar or honey. Its not necessary.
  • You can use soft dates or regular dates. But taste and texture of ladoo differs.
  • Do not over cook the mixture after adding dates paste. Ladoo may become hard and chewy after cooling down. Just cook till it comes together as a mass.
  • Greasing your hands with ghee helps to give a shine to ladoo and also adds nice flavor.
Try this easy, yummy dates and nuts ladoo recipe and enjoy !
dates nuts laddu recipe
Continue Reading...

July 30, 2019

Muscoth Halwa Recipe – Halwa Without Ghee

Muscoth halwa

Muscoth halwa / Muscat halwa is a popular halwa recipe in Mudalur near Tuticorin (Thoothukudi), Tamilnadu. It is also known as Mudalur halwa. AJJ bakery/ sweet shop is very famous for this halwa preparation. I got this recipe from a Tamil magazine where the sweet shop owner has given the recipe with measurements. I reduced the sugar quantity and tried it. I also watched Sutralaam suvaikalaam Youtube channel video for more details. This halwa is prepared using Maida milk / All purpose flour milk and coconut milk. It can be called as coconut milk halwa too. Highlight of this halwa is its made without adding a drop of ghee or oil. The oil releases from the coconut milk makes the halwa glossy and flavorful. If you are a big fan of coconut based recipes, you must try this halwa. It looks and tastes similar to Tirunelveli halwa. Patience is the only thing you need to make this halwa successfully. It needs a day for pre- preparation and an hour to cook.  But it tastes great with the nice flavor of coconut. You will love it ! For variations, you can use wheat flour instead of maida. But authentic, sweet shop recipe uses all purpose flour/ maida. But this halwa stays good for 2 to 3 days as we are using coconut milk. Use a good non-stick kadai for best results. If you have an iron kadai, you can use that as well.

Recently Kent appliances sent me a non-stick kadai (Kent Red plus with SS lid) for my review about the product. I have shared a picture of it in my Instagram feed as well. Kent by Kent Appliances is a kitchen appliance brand. It caters to the various needs of homemakers in the country. It has a varied product portfolio ranging from pressure cookers, non-stick cookware, hard anodized cookware, thermoware, mixer grinders to varied other electrical appliances and kitchen tools. The company has been at the forefront of innovation and has been the fastest growing company in the kitchen appliance space. When they sent me a kadai for reviewI wanted to try some sweets with it because its easy to identify the final consistency. As this Muscoth halwa is without ghee, I felt it would be ideal for making in the new kadai. As expected, kadai was so good. I cooked this halwa for more than one hour still the kadai and its handle was heat resistant. Spatula is good and sturdy. Halwa came out beautifully without sticking to the pan. I loved the red outer coating which is my favorite color too. Above all this product has one year warranty. I started using this kadai in my regular cooking. So far so good ! Friends, if you are planning to buy this kadai, use CHITRAS5 coupon code for 5% discount (for purchasing through website only).
Check out their website, Facebook and Instagram page links below to see all their products.

Website :



Note : This is not a paid post. 

Lets see how to make this yummy Muscoth halwa recipe with step by step pictures. I am happy to include this halwa in my halwa recipes collection.

Muscoth halwa recipe

Muscoth halwa recipe

Muscoth halwa recipe

Muscoth halwa / muscat halwa recipe - An yummy halwa recipe without using ghee

Cuisine: South Indian
Category: Sweet
Serves: 8 pieces
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Maida / all purpose flour - 1 cup
  • Coconut milk - 4 cups using 1 big coconut
  • Sugar - 2 cups ( 1.25 cups + 3/4 cup for caramel)
  • Cashew nuts – 5 ( break into small pieces)
  • Ghee - Few drops to grease the halwa plate
  1. To make Muscoth halwa, take maida in a wide bowl and make a smooth dough adding water.
  2. Add 3 cups of water to the maida dough. Mix it well with your hands. Dough dissolves in water and you will get white colored milk.
  3. Discard the gluten part and set the maida milk aside. Keep it covered and leave overnight.
  4. The next morning, discard the water carefully and use the sedimented maida milk for making halwa.
  5. In a kadai, add maida milk, coconut milk, 1.25 cups sugar and start cooking in medium flame.
  6. In another small kadai, take 3/4 cup sugar and a tsp of ghee. Mix well and caramelize it in low flame.
  7. Add to maida mixture , add cashew nuts and keep cooking for an hour. Remove when halwa starts to release oil in the sides of kadai.
  8. Transfer the halwa to a ghee greased plate. Cut into pieces when warm. Serve and enjoy !
  9. Tastes best the next day !
  • In a wide bowl, take 1 cup of maida/ all purpose flour. Add water gradually and make a smooth dough. No problem even if the dough is sticky. Add 3 cups of water to the dough and start mixing with your hands. Dough dissolves in water and you will get white colored maida milk.
  • Muscoth halwa recipe
  • Keep mixing till you get the fiber like gluten part separately. Squeeze well and discard it. Now maida milk with water is ready. Cover the milk bowl with a plate and rest it overnight or 6 hours. Maida milk will be settled down and you will find the water on top. Drain the water carefully. No problem if little water is present with maida milk. Measure the sedimented maida milk. You will get around 1 cup. Keep it aside. Muscoth halwa recipe
  •  Muscoth halwa recipe
  • Take one big coconut. Grate it or make pieces. Grind to a smooth paste adding 1 cup of warm water. Strain and collect the coconut milk in a bowl. Add more warm water and take the second milk too. Total quantity of coconut milk should be 4 cups. So you can add water based on this. In a kadai take 1 cup of maida milk, 4 cups of coconut milk, 1.25 cups of sugar. Mix well. Muscoth halwa recipe
  • Muscoth halwa recipe
  • Keep the kadai in medium flame and keep stirring till sugar dissolves. After 5 to 10 minutes, halwa starts to thicken. Keep cooking by changing the flame from low to medium high.
  • Muscoth halwa recipe
  • In the mean time, keep a small kadai in another gas burner. Add 3/4 cup sugar and a tsp of ghee. Keep the flame very low. Mix well till sugar dissolves and changes the color to golden brown. Do not burn the sugar. Halwa tastes bitter. This process is called sugar caramelization. Switch off the flame and add the caramelized sugar to the halwa. Do it quickly. Mix well. Muscoth halwa recipe
  • Muscoth halwa recipe
  • Color of halwa changes to golden brown. Add cashew nut pieces. Keep mixing the halwa for another 30 minutes. Halwa thickens completely and leave the sides of kadai. It rolls with the ladle and becomes a lump. It will be non-sticky to touch. If you want, you can remove the halwa to a ghee greased plate at this stage. Set it till warm, cut into pieces and enjoy. It tastes good. But If you want really glossy halwa like in sweet shops , you need to proceed to the next step. Muscoth halwa recipe
  • Keep the flame medium and mix until halwa starts to leave traces of oil in the sides of kadai. Total cooking time would be more than one hour. Once you see the oil releasing in the sides, remove and transfer to a ghee greased plate. Level it with ghee greased spatula. Rest the halwa till warm, invert to a plate. Make pieces and consume within 2 to 3 days. Enjoy ! Muscoth halwa recipe Muscoth halwa recipe


  • For healthy options, you can use wheat flour / atta instead of maida.
  • You can skip cashew nuts.
  • You can also reduce the quantity of coconut milk to two cups and make this halwa. But halwa won’t release oil. You can remove once it becomes non-sticky.
  • Actual recipe called for fermenting maida milk overnight. But I saw many recipes that make the maida milk instantly. You can try that way too.
  • Cardamom powder is not needed. If you wish, you can add it.

Friends, try this easy yummy Muscoth halwa and enjoy with family and friends.

It stays good only for 2 to 3 days because of coconut milk.

Continue Reading...