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. 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 Google.
Lets see how to make Bombay Halwa recipe with step by step pictures and video !
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
In a wide bowl, dilute corn flour adding water.
In a kadai, dry roast nuts for a minute, remove in a plate.
Add sugar & water, melt it.
When the sugar syrup starts to boil,add corn flour mixture.
Stir till it thickens.Add ghee at regular intervals.
Mix till halwa starts to release ghee.Add cardamom powder, nuts and food color.Mix well.
Remove in a greased plate, cut after it cools down. Enjoy !
To make chewy corn flour halwa, you need to cook for another 20 minutes till ghee oozes out completely.!
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.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
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 !
Ashoka halwa is one of the most popular South Indian sweet which is popular in Thiruvaiyaru. Thiruvaiyaru Asoka halwa (Pasi paruppu halwa) ismade 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.
Finally I got convinced and confident enough to try the magazine’s recipe by altering the quantity of ingredients as per my requirement. It came out excellent in taste and texture, very close to the original Ashoka halwa of the most famous Andavar hotel, Thiruvaiyaru. They serve this halwa with south Indian mixture. I had tasted this halwa only once when I had a trip to Tanjore. We also took a parcel of the hot halwa wrapped in a banana leaf. I could still remember the taste and the texture of the red colored, ghee dripping Asoka halwa. I am very happy and proud that I could make a similar one at home. It was like my dream came true moment when I tasted this halwa.
All you need is “PATIENCE” to make this halwa. As I mentioned in my Tirunelveli halwa recipe , this halwa also needs constant stirring with lots of patience. You should stir this halwa till ghee ooze out. But it doesn’t take hours like wheat flour halwa. It takes 30 to 45 minutes based on the quantity. Ok, lets see how to make South India’s one of the most popular Ashoka halwa recipe perfectly with step by step pictures.
Add 1 tbsp oil + ghee at regular intervals and mix till halwa becomes non-sticky and ooze ghee.
Collect the ghee if needed. Remove and cool down. Store in a box. Stays good for 10 days!
Ashoka halwa Recipe - Step by step photos
Heat a pressure cooker base and dry roast 1/2 cup of moong dal just for one minute in high flame without changing its color.
Add 3 cups of water, mix well and cook till mushy. I cooked in low flame for 3 whistles. Mash the dal really well. If not, grind to smooth paste without adding water.
In a good non-stick kadai, heat 1/4 cup of cooking oil (use odorless refined oil), roast cashews. When it starts to turn golden, reduce the flame completely and add wheat flour, maida. Mix well till it emits roasted aroma.
It looks like a paste. Then add Cooked moong dal paste to the roasted flour and mix in medium flame. Flour and dal should get mixed well. It thickens soon.
Now add sugar, food color and cardamom powder. Mix well in medium flame. Sugar melts and mixture becomes watery.
Increase the flame to medium high and mix till the mixture becomes slightly thick. Mix the remaining 1/4 cup of oil and 1/2 cup melted ghee. Add 1/2 tbsp ghee+oil. Mix well till ghee is absorbed. As soon as it is absorbed, add another 1/2 tbsp ghee+oil again.
At one stage, You will find halwa turning dark red in color, becoming glossy and leaves the pan completely. Keep adding the ghee at regular intervals. Adjust the flame whenever needed.
Stay nearby and keep adding ghee. It may not need all the 3/4 cup of ghee+oil. It may take 1 to 2 tbsp lesser too. As the final stage, halwa starts to rotate with the ladle.Touch the halwa and check if its non-sticky. As soon as it turns non-sticky, it starts to ooze ghee.
Keep mixing till more ghee comes out from all the sides and center. Switch off the flame now and transfer the halwa to a bowl. If you want, you can collect the excess ghee from the halwa and use it for regular cooking.
This halwa thickens as it cools down. So reheat it in a kadai or dosa tawa or microwave for a minute every time you serve. Whenever you heat the halwa, it becomes soft, glossy and releases more ghee. Hope you can see the difference between hot halwa and the cold ones from the main pictures (See 1st & 2nd pictures).
Notes
Do not reduce the quantity of sugar and ghee. If you want, you can add more cooking oil and less ghee.
The ratio of moong dal, wheat flour and maida given in the book is 1:1:1/2. But I altered the quantity based on the one I tasted.
The quantity of ghee as per the original recipe is double the quantity of moong dal.
Amount of cooking oil and ghee may vary slightly. You may need to add more or less than the quantity mentioned. I had approximately given the quantity I used.
Total cooking time takes from 30 minutes to 45 minutes.
Try this yummy moong dal halwa for this diwali. Serve with South Indian Mixture and enjoy !
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.
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 me. 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 !
Heat ghee in a good non-stick pan and roast maida till nice aroma wafts.
In another non-stick pan, melt sugar adding water and boil till 1 string consistency.
Switch off the flame. Add food color and cardamom powder to sugar syrup.
Mix well and add roasted maida paste.Keep mixing without fire.
Mixture becomes thick and starts to leave the sides of pan.
Remove and spread in a greased tray.Level it and make pieces when warm.Remove after it cools down.
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.
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.
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.
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.
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.
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.
Notes
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.
Try this easy, yummy melt in mouth Maida burfi for this Diwali and enjoy the festival !
Atta halwa also known as Atta ka sheera is one of the most popular sweet/ dessert recipe in North India. This is an Instant halwa made with whole wheat flour( atta in Hindi). This atte ka halwa is served as Kadah prasad ( Karah prashad) to all the visitors of Gurudwara ( A place of worship for Sikhs ) in Punjab.
Traditionally, it is prepared with equal quantity of Whole wheat flour, Sugar and Butter/ghee to emphasize everyone are equal. Some people make this halwa adding equal quantity of wheat flour and sooji. For variations, this halwa can be made with milk or jaggery instead of sugar. I never thought making this North Indian style wheat flour halwa is so easy.
South Indian style Godhumai halwa/wheat flour halwa ( Tirunelveli halwa) is in no way related to this atta halwa in preparation and cooking procedure. Both has its own variations and taste. This sweet can be prepared easily and instantly for surprise guest and to celebrate special occasions at home. I am sure this ghee dripping halwa gets a big applause from your family members and friends. I followed the recipe from HERE and watched some You tube video recipes too.
Even though its my first attempt, making this halwa was a breeze for me. You can easily find the correct stage of removing the halwa. Its 100% a beginners recipe. This halwa tastes very soft and it slides in your mouth. I made in very less quantity just to serve 2 people as the quantity of ghee is more . Holi festival is fast approaching. Include this easy, rich atta ka halwa in your menu and enjoy the festival ! This atta halwa can also be prepared for babies but its made without ghee. I will share that recipe later.
Now lets see how to make Instant, easy wheat flour halwa/ atta halwa with step by step pictures and a video !
Whole wheat flour - 1/4 cup ( I used Aashirvad atta)
Sugar - 1/4 cup ( I used 1/4 cup heaped, add 1/2 cup for more sweetness)
Melted Ghee - 1/4 cup
Water - 1/2 cup
Cardamom powder - a pinch ( Optional, Its not used traditionally)
Cashews & sliced almonds - To garnish
HOW TO MAKE INSTANT WHEAT FLOUR HALWA - METHOD
Heat 1/4 cup of ghee in a wide, non-sticky kadai. Add wheat flour and roast till it turns golden brown in color with nice aroma. Keep the flame low to medium while roasting and keep mixing to prevent burnt bottom. It takes 3- 5 minutes to roast well based on the quantity you use.
Boil 1/2 cup of water in a bowl and add the hot water carefully to the roasted wheat flour. It splashes. Add 1/4 cup (heaped) sugar, cardamom powder ( I din’t use) and mix well without any lumps. All the water would be absorbed by the wheat flour and gets cooked.
Mix well till halwa leaves the sides completely, becomes a whole mass. Do not switch off the stove. Keep mixing till ghee starts to ooze out in the sides of kadai. It will turn glossy too. Do the whole procedure in medium flame. It takes just 3-5 minutes to release the ghee. Switch off the flame and remove in a plate or bowl. Serve warm or cold as you wish. Please watch the video for clear understanding !
For variations, you can add milk instead of water. You can also use grated jaggery in place of sugar. Enjoy !
Note
Traditionally this halwa is prepared with equal quantity of wheat flour, sugar and ghee. But I used little more sugar ( 1.25 cups) as we are sweet toothed.
If you don’t want to use equal quantity of ghee, you can use half the quantity mentioned. But texture may slightly vary.
Cardamom powder is not used in the traditional atta halwa. If you wish, u can add it along with sugar.
If you feel the sweetness is less, you can add it even at the end. Heat the halwa till the sugar melts and ghee oozes out. Serve it warm.
I read people have this halwa as a side dish for pooritoo just like suji ka halwa.
Try and enjoy this easy, yummy, rich wheat flour halwa at home !
Peanut ladoo recipe with skin adding jaggery / sugar. Last year I tried Kadalai urundai( Kadalai mittai/Peanut chikki) for Karthigai deepam festival. But it wasn’t up to the mark.When I was telling about this to my friend Shalini, she suggested me to try this easy peanut ladoo which was her favorite childhood snack. She shared her recipe with me and told it is called as “Palli laddu / Verusenega pappu ladoo” in Telugu. In other languages, it is Nilakadalai/Verkadalai laddu or kadalai podi urundai in Tamil, Kadalekai unde in Kannada, Shengdana ladoo in Hindi (Marathi).This is an easy ladoo recipe with just 2 ingredients and amazing health benefits.If you have roasted peanuts in hand, you can prepare this ladoo in the next 5 minutes.Ghee is not used in this recipe. So its a low calorie ladoo when compared with other ladoo varieties. Roasted peanuts with Jaggery is a good source of protein & iron. Kids would love this very much. It can be packed for their school snack box. If your kids don't like jaggery, you can add sugar too. Generally this laddu is made by removing the skin of roasted peanuts but I ground the peanuts with skin. So my job has become even more easy. I din’t find much difference in taste or flavor. Sendhil is a big fan of peanut recipes. So he loved this ladoo very much. The same procedure can be used to make till ladoo/Sesame seeds laddu( ellu urundai) as well. Do try this easy, healthy peanut ladoo for your husband and kids evening snacks, reap its health benefits during this winter season.Ok, Lets see how to make easy peanut laddu with step by step photos !
Kaju pista roll recipe with step by step. Kaju sweets are one of the costliest sweets in sweet stalls. No matter about its price or calories, we never say no to sweets made with cashews. Its our family favorite. So I used to make kaju katli for all the special occasions like birthday, anniversary. When I asked Raksha about her choice for Diwali sweets, her first reply was “Kaju Katli”. Then came gulab jamun, Badam halwa etc etc. So this morning, I made kaju katli for her, Kaju roll for my blog posting, kaju strawberry, kaju flower and kaju apple just for myself . Yes, I used the same cashew dough for all these varieties.
Basically the ingredients & the method of cooking Kaju katli and Kaju roll are almost the same. Additionally, pista stuffing is to be made and rolled in cashew dough for Kaju pista roll. If you can make a perfect cashew dough, all these sweets can be made in no time. Making Kaju dough is not so difficult. Troubleshooting is also easy.This is a no-fail recipe. I am sure anyone can get it right. For variations, badam or dates can be used for the filling and prepared as Kaju badam roll or Kaju khajur roll. In general, Kaju roll is really a good alternative for Kaju katli or kaju burfi If you are bored with it.So try this easy, interesting sweet for Diwali and have a great celebration.
Generally kaju pista rolls are wrapped with silver varaq in sweet stalls. As i din’t have it, I just kept a colored dot and made a simple presentation by seeing the picture of Nestle Milk Maid Kaju roll recipe. It looked really attractive. Try this decoration if you don’t have silver varaq.Ok, Lets see how to prepare perfect Kaju roll recipe with step by step images along with some tips for trouble shooting.
Here is the picture of all the Kaju sweets I made for this Diwali.
If you have kept the cashews in refrigerator, take it out and let it dry completely. Powder the dry cashews in a suitable mixer. For this, grind the cashews continuously for a minute till it becomes smooth powder. Do not grind for long time because cashews release oil and it becomes a paste. You can also grind it by using pulse option. i.e grind for few seconds, wipe the sides and repeat until it becomes a powder. Both the method works well. After grinding the powder, sieve with a wire mesh if needed. Keep the powder aside.
In a kadai, heat sugar + water and melt it. Boil till it reaches one string consistency. String should be thin. To this, add the powdered cashews and mix well. It will become watery at first. Keep mixing in medium flame by staying nearby.
The mixture will thicken and start to leave the sides of pan. At that time, simmer the flame completely. Take a pinch of cashew dough by greasing your fingers. Try to make a soft, smooth ball. If you are able to do it, cashew dough is done. Immediately transfer it to a greased plate.
Using a spoon, just mix the cashew dough to turn thick and warm. Once its heat is enough to handle, grease your hands with ghee and keep kneading for few minutes. It will turn soft, smooth like a dough ball.
For Making kaju katli : Place a butter paper and keep the kneaded cashew dough over the butter paper. Cover it with another butter sheet and start rolling it with a rolling pin. Roll the thickness you desire. Now make diamond shapes and remove after its cool down.
For making Kaju Pista roll : Cover the kneaded cashew dough with a dry cloth and set aside.
Powder the pista to a smooth powder. Follow the method of making cashew powder. Do not grind for long time . To the pista powder, add powdered sugar, green food color, cardamom essence and mix it.
Add few drops of water and make a smooth dough.Grease your hands with ghee and make a dough. Do not add more water, pista dough would become very sticky. If its too sticky, add a tbsp of maida and mix it in a kadai in very low flame to make it non-sticky and thick.
Grease your hands with ghee and knead it soft. Divide the dough into 2 parts and make two logs/ cylinder shaped by rolling with your palm on a plate or counter top. Keep it aside.
Now take the cashew dough and place it in between the butter paper. Roll it thin with a rolling pin/chapati roller. Cut the circle into 2 parts as shown in the pic.
Take one half of the circle, place one of the pista log in the center.The size of pista log and the cashew dough circle should be the same. Fold it once from above and below the log. It will resemble a log. Now roll the log gently. The more you roll, it will elongate and becomes a perfect log.It will stretch double, triple in size. Cut both the ends and taste it ; ))
Cut the log into small cylinders by keeping your finger as reference size.Then take one roll and press both the ends gently on a plate or counter top to get perfect round shape.Refer the pictures for clear understanding. Repeat the same with the other half of cashew dough and pista dough. Arrange the kaju pista roll in a plate and let it set for an hour. Enjoy it !
Enjoy !
Note
Trouble shooting tips
In case, You missed the right consistency and if the dough becomes crumbly and hard, just break them into pieces. Grind in a big mixie jar adding little water or milk and make a smooth paste. Transfer the mixture to the kadai and again cook it till you attain the correct stage. You can easily identify the right stage as you know where you went wrong. So do it patiently and remove it at the right stage. Note
Cashews should be completely dry before grinding. While powdering the cashews please be careful in running the mixie. Over doing it makes the cashews sticky & wet. U wont get the perfect smooth powder.
One string consistency is very important. If sugar reaches more than one string consistency, katli will become hard. U have to add more milk to make it soft. Adding more than the required milk makes the dough wet & sticky. It reduces the shelf life of the sweet.
U can check the consistency of dough by making a small ball out of it. The ball should be non-sticky. Suppose if u over mix the dough and if it becomes hard, no worries. Just keep the dough in a plate and let it warm. Add few tsp of little milk to it and knead it well by greasing your hands with ghee. It will become soft. Then you can roll it and make pieces as mentioned above.
