Tomato kuzhambu For Rice, Idli, Dosa and Chapathi

This is my second version of tomato kuzhambu for rice. I have already shared a no onion, no garlic tomato kulambu for rice without tamarind. But this version is completely different from my first one.

 I followed this recipe from Madras samayal YouTube video. This one tastes more like kurma. It tastes great with rice, idli, dosa and even chapathi. Friends, do try this thakkali kuzhambu recipe. You will love it for sure. Now lets see how to make Tamil nadu style tomato kuzhambu recipe for idli, dosa, rice and chapathi with step by step pictures.

Tomato Kuzhambu Recipe

Tomato kuzhambu recipe for rice, idli, dosa and chapathi

Cuisine: Indian

Category: Kuzhambu

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Ripe tomato - 3 Big onion - 2 ( I used 2 medium sized onion) Garlic cloves – 10 nos. Turmeric powder - 1/4 tsp Sambar powder - 2 tsp (adjust) OR Chilli powder + Dhania powder – 1 tsp each Salt and water - as needed To grind Grated coconut - 1/4 cup Fennel seeds - 1/2 tsp Water - to make paste To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/4 tsp Cinnamon - 1 inch Cloves - 2 Curry leaves - Few

HOW TO MAKE TOMATO KUZHAMBU

1. Wash the tomato, onion. Chop it finely. Peel garlic.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal.
3. Add cinnamon, cloves and curry leaves. Add finely chopped onion, garlic cloves.
4. Add tomato pieces and saute till mushy. Add salt to quicken the process.
5. Add sambar powder, turmeric powder and saute for a minute.
6. In a mixie jar, grind coconut, fennel seeds to a smooth paste.
7. Add the paste to cooker. Add 1/2 cup to 1 cup water and mix well.
8. Pressure cook in low flame for 1 whistle. Open the cooker after steam is released.
9. Garnish with coriander leaves and serve hot with rice, idli, dosa, chapathi.

METHOD - STEP BY STEP PICTURES

Wash the tomato, onion. Chop finely. Peel garlic cloves. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal and cumin seeds. Add cinnamon, cloves and curry leaves. Add finely chopped onion and garlic cloves. Saute till transparent. Add finely chopped tomato, sambar powder or chilli powder + dhania powder and required salt. Saute till tomato turns mushy. In the mean time, grind coconut and fennel seeds to a smooth paste adding required water. Add the coconut paste to the mashed tomato. Mix well. Add 1/2 cup to 1 cup of water based on the consistency you like. Close the cooker and keep the flame high. When the steam comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with rice, idli, dosa, chapathi and idiyappam !

Note

Adjust the quantity of sambar powder as per your taste. Use ripe tomato for best taste. If you use country tomato/ naatu thakkali, you may have to use more sambar powder.

Try this yummy tomato kuzhambu for rice, idli, dosa, chapathi and enjoy !

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Bread Butter Jam Toast / Sandwich Recipe

Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions.  I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.

 Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.

So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.

You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.

Do check out my other sandwich recipes too !

Bread Butter Jam Recipe

Bread Butter Jam Recipe for quick breakfast or snacks.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

Milk bread or brown bread - 9 slices Mixed fruit jam - as needed ( I used Kissan jam) Butter at room temperature - as required Butter - to spread on the tawa (If toasting) For additional toppings Sliced, mixed fruits Chopped nuts Chopped avocado Peanut butter instead of plain butter

HOW TO MAKE BREAD BUTTER JAM

1. To make bread butter jam, take 3 fresh bread slices.
2. Apply jam on one slice and butter on other. Cover it to make a sandwich.
3. Take the 3rd bread slice and apply jam in it.
4. Cover it to make a layered sandwich with 3 bread slices.
5. You can cut and serve as such OR toast it. For this, apply butter on a hot tawa.
6. Toast the bread butter jam both the sides and serve hot !

METHOD - STEP BY STEP PICTURES

To make bread butter jam, take 3 fresh bread slices. Apply jam on one slice, butter on the other. Place the buttered slice over the jam slice and cover it. Take the 3rd bread slice and apply the jam. Cover it to make a 3 layer sandwich. Now you can cut them into two halves as shown in the cover picture OR toast it following the next step.  To toast the bread butter jam, heat a dosa tawa and apply butter on it. Toast both the sides in low to medium flame by flipping it whenever needed. Remove and cut into two or four pieces. Serve hot !

Note

I used Kissan mixed fruit jam. You can use any other flavor or homemade jam too. Instead of jam, you can try to use sweetened fruit pulp too.

Make this easy, yummy bread butter jam and enjoy !

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Green Chutney Cheese Sandwich Recipe - How To Make Chutney Sandwich

Green chutney sandwich with cheese was my recent try in sandwich recipes. I tried this recipe after tasting in a sandwich shop here. Spicy Indian style green chutney with grated cheese stuffed sandwich was tasting so good. Kids would love it for sure. Raksha loved it with tomato ketchup. For me and Sendhil, I skipped adding cheese as we both are not a big fan of it. We loved the toasted, plain green chutney sandwich as such. Green chutney for sandwich can be prepared in many ways.

Here I have made it simple without adding coconut, chaat masala etc. Instead I used roasted gram dal / chutney dal for to make a thick spreadable chutney. Roasted gram dal helps to give a binding and acts as a thickening agent.  To make bright green colored chutney, I used turmeric powder and a pinch of sugar. Do not skip it. Ok, lets see how to make cheese chutney sandwich recipe with step by step pictures.

Green Chutney Cheese Sandwich

Green Chutney Cheese sandwich recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Bread – 8 slices Grated cheese – 1 cup Butter – to toast For Green chutney Coriander, mint leaves – 2 handful Roasted Gram dal – 2 tsp Green chilli 2 Ginger – 1 inch Salt - as needed Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Lemon juice

HOW TO MAKE GREEN CHUTNEY SANDWICH

1. Wash the coriander, mint leaves.
2. Grind chilli, leaves and other ingredients given under green chutney.
3. Grind to a smooth, thick paste and set aside.
4. Take a bread slice and apply chutney. Spread some grated cheese.
5. Cover the bread slice with another slice and apply butter on top side.
6. To make the toast, smear butter on hot dosa tawa.
7. Keep the green chutney cheese sandwich and toast both the sides till golden.
8. Remove and serve hot with tomato ketchup or mayonnaise if you like.

METHOD - STEP BY STEP PICTURES

Wash the coriander and mint leaves. In a mixie jar, take all the ingredients given under “ for green chutney” to a thick, smooth paste. Take 2 bread slices. Apply green chutney on one slice and cover it with grated cheese. Cover it with another bread slice and apply butter on top. Heat a dosa tawa and apply butter. Place the sandwich and toast both the sides till golden brown. Slice and enjoy !  Serve with tomato ketchup.

Note

Green chutney looks bright green in color when you add sugar, turmeric powder. So don’t skip it. You can skip grated cheese and use chutney alone. I used cheese for Raksha and skipped it for us.

Try this easy, yummy, Indian style green sandwich and enjoy !

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Instant Tomato Dosa Recipe With Rice Flour – Instant Thakkali Dosai

I got this instant tomato dosa recipe from my School moms group friend Archana. She shared few pictures of this instant thakkali dosa and a recorded voice message with recipe in WhatsApp. She suggested me to try and blog this instant dosa variety. Usually I make varieties of instant dosa recipes like wheat flour dosa, jowar dosa, ragi or millet dosa for my dinner. I am happy that I tried this recipe too. Its a very easy and quick instant dosa recipe. This batter can be prepared under 10 minutes.

 With the mild tangy taste of tomato and bright red color, this tomato dosa was so good in taste. It was a super hit in my family. We all loved it. Make the batter watery like neer dosa and rava dosa because consistency of dosa batter is the key to make super crispy and lacy dosa as shown in the picture. You will get it after making one or two dosa and adjust the water quantity accordingly.

This instant tomato dosa tastes the best when served hot with coconut chutney as side dish. It also tasted good even after cooling down. So you can pack for tiffin box if you like. This batter can be refrigerated and use it the next day too. Friends, do try this easy and quick tomato dosa recipe. You will love it for sure.

Note : Below picture was taken at night using the fresh batter. The remaining pictures were taken the next day morning by making dosa with leftover batter.

Instant Tomato Dosa Recipe

Instant tomato dosa recipe with rice flour, sooji and wheat flour.

Cuisine: South Indian

Category: Side dish

Yield: 10

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To Grind (1 cup = 240ml) Tomato – 3 ( Use 4 for more tangy taste) Byadgi or Kashmiri Red chilli – 4 (helps to get bright color, add 6 to 8 for spicy taste) Pepper corns – 1/2 tsp Cumin seeds – 1 tsp Ginger – 1 inch piece Water – to grind smoothly For dosa batter Rice flour – 1 cup Sooji / Rava / Semolina – 1/2 cup ( I used Chiroti rava/ fine rava) Wheat flour – 1/2 cup Big onion - 1 (finely chopped ) Curry leaves – Few (finely chopped) Coriander leaves – finely chopped Salt & Water – as needed Cooking oil – to drizzle over dosa

HOW TO MAKE INSTANT TOMATO DOSA

1. Grind tomato, pepper corns, cumin seeds, ginger to a smooth paste.
2. In a wide bowl, take rice flour, wheat flour and sooji.
3. Add the ground tomato paste, salt, finely chopped onion, curry leaves and coriander leaves.
4. Add required water and make thin batter.
5. Heat dosa tawa. Pour the watery batter in a circular motion. 
6. Flip and cook both the sides in medium flame till golden and crispy.
7. Remove the dosa and serve hot with coconut chutney. 

INSTANT TOMATO DOSA RECIPE - STEP BY STEP PICTURES

To make tomato paste, grind tomato, pepper corns, cumin seeds, ginger to a smooth paste. Set aside. In a mixing bowl, take rice flour, wheat flour and sooji. Add tomato paste, finely chopped onion, curry leaves, coriander leaves and salt.  Add required water and make thin batter. Batter should be watery in consistency just like neer dosa or rava dosa batter. Heat a dosa tawa. Pour the batter in a circular motion. Cook in medium flame till golden. Flip and cook the other side too. Fold and remove the dosa in a plate. Serve hot with coconut chutney. Enjoy !!

Note

Make the batter thin and watery to make the dosa crispy else dosa looks thick and hard. Add more tomatoes and red chillies if you like more tangy and spicy dosa.  You can also use green chillies instead of red chillies but color of dosa won’t be bright red.

Try this easy, instant tomato dosa recipe and enjoy !

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Plain Kurma Recipe For Idli Dosa – Dosa Kurma Recipe

Basically I like kurma based side dish recipes for idli, dosa, idiyappam and appam. In Tamilnadu people make varieties of kurma type kulambu for idli, dosa and even for rice. Today I have shared an easiest version of plain kurma recipe which is popularly known as dosai kurma. But I personally love it with idli more than dosa. You can also call this as easy tomato kurma as the major ingredients used in this recipe are tomato, onion and coconut. It tastes good with idli, dosa and idiyappam. Its a very simple recipe. Just grind all the ingredients, saute and boil to make kurma.

Even though we call it as kurma, it should be watery in consistency just like idli sambar. You would have tasted this type of kurma in Kai endhi bavan / street side / road side small hotels.  Myself and Raksha love to have it by pouring this kurma kuzhambu over hot idli and enjoy drizzling with gingelly oil. Friends, do try this easy and yummy plain kurma for idli dosa and share your feedback with me.

Check out my plain salna for parotta if interested !

P.S. : Sorry I am not regular in posting new contents in my blog as my daughter is using my laptop for her online school. So many posts are lying in drafts and pictures, videos are yet to be edited. So I will try to post them whenever I get the laptop in hand. Thanks for your understanding and support !

Plain Kurma For Idli Dosa / Dosa Kurma 

Plain Kurma For Idli Dosa with tomato, onion and coconut.

Cuisine: South Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Tomato - 2  Big Onion – 1 Coconut - 2 tbsp Roasted gram / pottukadalai - 1 tsp Cinnamon - 1 inch Cloves - 1 Fennel seeds - 1/2 tsp Ginger garlic paste - 1/2 tsp Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Water – to grind To Temper Cooking oil - 2 tbsp Bay leaf - 1 Black stone flower / kalpasi - 1 Big onion - 1 (finely chopped ) Curry leaves - Few Salt & Water – as needed Coriander leaves – to garnish

HOW TO MAKE PLAIN KURMA FOR IDLI DOSA

1. Heat 1 tbsp oil. Saute fennel seeds, cinnamon, cloves, onion, gg paste, tomato, red chilli powder. Grind to a smooth paste adding coconut and roasted gram dal.  
2. Heat oil in a kadai. Saute one bay leaf and black stone flower.
3. Saute onion, curry leaves till transparent and add the ground masala paste.
4. Saute till it becomes thick and raw smell leaves it.
5. Add 1 cup of water and boil till kurma leaves nice smell.
6. Garnish with chopped coriander leaves and switch off the flame.
7. Serve hot with idli, dosa.

METHOD - STEP BY STEP PICTURES

To make masala paste, heat 1 tbsp oil. Saute cinnamon, clove, fennel seeds, chopped onion, ginger garlic paste, tomato pieces, red chilli powder till tomato becomes mushy.  Take a mixie jar. Add grated or sliced coconut pieces , roasted gram dal and grind to a smooth paste adding required water.  Heat oil in a kadai or a pressure cooker base. Saute bay leaf,  black stone flower. Add chopped onion and curry leaves ( I dint add curry leaves as it was out of stock). Saute till onion become transparent. Add the ground masala paste and required salt. Saute till the paste becomes thick and raw smell vanish. Now wash the mixie jar with 1 cup water and add to the kurma. Let it roll boil till the kurma leaves nice smell and it starts to leave oil on sides and  top.  (If making in pressure cooker, pressure cook in low flame for one whistle. It cooks well and oil floats on top while you open the cooker after the steam subsides). Lastly garnish with coriander leaves, give one boil and switch off the flame. Serve hot plain kurma with soft idli, idiyappam and dosa ! Enjoy !!

Note

I have made this kurma in a non-stick kadai. You can do the entire process in a pressure cooker and cook in high flame for 2 to 3 whistles. It also helps to release oil quickly. Kurma looks yum with oil floating on top. You can also add few chopped mint leaves along with coriander leaves to garnish. Adjust the quantity of chilli powder based on the tanginess of tomato or as per your taste .

Try this easy, yummy plain kurma recipe for idli dosa and enjoy !

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How To Make Caramel Popcorn Recipe On the Stove With White Sugar - Popcorn Without Corn Syrup/ Brown Sugar

Caramel popcorn is our favorite go to snacks in theater and malls. Usually I buy and make readymade salted popcorn at home. But caramel popcorn and masala popcorn were in my try list for long time. Recently I tried this homemade caramel popcorn on the stove with white sugar using few packets of Act 2 popcorn. I have always thought making caramel popcorn at home is difficult as it needs brown sugar, corn syrup and its mandatory to be baked in an oven.

But all my thoughts went wrong when I came across this recipe in Cooking Shooking YouTube channel. This is one of the best caramel popcorn recipe. Its an easy to make, stove top caramel popcorn recipe without using brown sugar,  corn syrup and oven. All you need is sugar, butter and vanilla essence.  Its a 3 ingredient caramel popcorn recipe. Though its my first attempt, it came out so well, crunchy and perfectly sweet in taste. My house was completely filled with the aroma of caramelized sugar mixed with vanilla flavor which was so good.

Above all, this recipe doesn’t need baking. Friends, do try this yummy caramel popcorn at home easily and share your feedback with me. Ok, lets see how to make caramel popcorn recipe without oven, corn syrup and brown sugar with step by step pictures and video.

 

How To Make Caramel Popcorn Recipe

How To Make Caramel popcorn recipe without oven, corn syrup and brown sugar.

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Popcorn – 1/4 cup (I used Salted Act 2 popcorn) White Sugar – 1/2 cup Unsalted Butter – 1 tbsp Vanilla essence - 1/2 tsp Water – Few drops Baking soda – 1/8 tsp HOW TO MAKE CARAMEL POPCORN ON THE STOVE WITH WHITE SUGAR Unpack the readymade popcorn and add to a heavy bottomed kadai or pressure cooker. Saute in high flame for a minute. When it starts to pop, close the vessel with a lid partially. Let it pop. Shake the vessel back and forth in between to pop it completely. Switch off the flame once its done. Transfer the popcorn to a plate. Heat the kadai again adding sugar and butter. Mix well to melt the sugar and butter. After the sugar is melted completely, lower the flame. Keep mixing till the color of sugar turns golden brown and caramelize. Add vanilla essence and switch off the flame. Add baking soda and mix well. Syrup becomes light and frothy. Add the popcorn and mix well to coat them. Transfer to a plate lined with butter paper and let it become warm. Break the clumped ones gently using your hands and serve immediately for best taste. Store in an air tight box and use it within 2 to 3 days. To keep it more crunchy for long time, you can bake the caramelized popcorn in an oven at 180c for 10 minutes.

METHOD - STEP BY STEP PICTURES

Heat a heavy bottomed kadai or pressure cooker. Unpack the readymade popcorn packet. I added 1/4 cup of raw popcorn kernels. If you don't have popcorn packet, use maize kernels/ dried corn kernels you get in the market. Heat  2 to 3 tbsp oil in a pressure cooker bottom. Add 1/4 cup of corn kernels, mix well. Then proceed as mentioned below.    Keep the flame high and Saute quickly for a minute. Popcorn starts to pop. Cover the vessel with a lid immediately. Keep the flame medium and shake the kadai back and forth to pop the corn kernels completely. Once the popcorn is ready switch off the flame. Transfer the hot popcorn to a plate. Set aside. Heat sugar and soft butter in a kadai. Let the sugar melts in butter. Keep the flame completely low and mix till sugar changes to golden brown in color. Add vanilla essence, mix well and switch off the flame. Add baking soda and mix till the syrup becomes frothy and light. Do the process quickly. Do not burn the syrup. Beginners, please keep the flame low during caramelization process. Now add the popcorn and mix it from the bottom and toss gently to coat the syrup with popcorn. Transfer it to a plate lined with butter paper. (Optionally you can bake in a preheated oven for one hour by mixing it once in 15 minutes to make super crunchy popcorn. But I skipped this step). Let it become warm. Break the lumped ones into pieces and enjoy immediately. Store the remaining in an air tight bottle and use it within 2 days. Enjoy !

Note

Do not add more sugar. The ratio of popcorn kernels and sugar is 1:2. Do the syrup process in low flame to avoid burning. If you burn the syrup, taste will spoil. Do not skip vanilla essence. It adds a great flavor. Popcorn turns soggy if you expose in air for long time. So keep it closed in an air tight box.

Friends, do try this easy, yummy caramel popcorn at home. You will love it.

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Besan Ka Halwa Recipe / Kadalai maavu 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 gheestore.in  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.

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

Chitra Ganapathy

INGREDIENTS

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)

HOW TO MAKE BESAN KA HALWA

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 !

METHOD - STEP BY STEP PICTURES

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. 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.    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. 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.!

Note

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 !

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