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Kele Ka Halwa Recipe

Besan Ka Halwa | Besan Ka Halwa Recipe | How to Make Besan Ka Halwa | Besan Halwa | Besan Halwa Recipe | Authentic Besan Halwa | Authentic Besan Halwa Recipe | How to Make Besan Halwa |

Besan Ka Halwa | Besan Ka Halwa Recipe | How to Make Besan Ka Halwa | Besan Halwa | Besan Halwa Recipe | Authentic Besan Halwa | Authentic Besan Halwa Recipe | How to Make Besan Halwa | Gram Flour Halwa Recipe: Here's the full recipe for Gram Flour Halwa, including ingredients and step-by-step instructions. This classic Indian dessert is rich, aromatic, and perfect for festivals or special occasions. Enjoy your homemade Gram Flour Halwa!

Ingredients:

1 cup gram flour

1/2 cup ghee (clarified butter)

3/4 cup sugar (to taste)

2 cups milk

1/2 tsp cardamom powder

2 tbsp chopped cashews

2 tbsp chopped almonds

2 tbsp raisins

Instructions:

Roasting Nuts:

Heat 1 tbsp ghee in a heavy-bottomed pan. Roast the cashews, almonds, and raisins until golden brown. Set aside.

Roasting Gram Flour:

Add the remaining ghee to the same pan. Add the gram flour and fry over low to medium heat, stirring constantly, until golden brown and fragrant (about 8–10 minutes). Be patient—proper roasting is crucial for flavor and texture.

Add milk:

Reduce heat and slowly add milk, stirring constantly to avoid lumps. Cook until the mixture thickens and begins to separate from the sides of the pan.

Sweeten:

Add sugar and cardamom powder. Mix well. The mixture will become slightly loose; continue stirring and cook until it thickens again and ghee begins to ooze from the sides.

Add nuts:

Add roasted nuts and raisins and mix well. Mix well.

Serve:

Serve hot, garnish with more nuts if desired.

Tips:

Stir constantly while roasting the gram flour to prevent it from burning.

You can use water instead of milk for a lighter consistency, but milk produces a thicker taste.

Add sugar to your liking.

Enjoy your delicious gram flour halwa!

Also Read:

Kele Ka Halwa Recipe

Winter Special Chana Dal Halwa Recipe | Chana Dal Halwa | Chana Dal Halwa Recipe | How to Make Chana Dal Halwa | Homemade Chana Dal Halwa | Chane Ki Dal Ka Halwa | Chane Ki Dal Ka Halwa Recipe | Punjabi Chana Dal Halwa |

Winter Special Chana Dal Halwa Recipe | Chana Dal Halwa | Chana Dal Halwa Recipe | How to Make Chana Dal Halwa | Homemade Chana Dal Halwa | Chane Ki Dal Ka Halwa | Chane Ki Dal Ka Halwa Recipe | Punjabi Chana Dal Halwa | Chana Dal Halwa Recipe: Here's the full recipe for chana dal halwa, including ingredients and step-by-step instructions. This traditional Indian dessert is rich, delicious, and perfect for special occasions. Enjoy making and savoring your homemade chana dal halwa!

Ingredients:

1 cup chana dal (lentils)

1/2 cup ghee (clarified butter)

3/4 to 1 cup sugar (to taste)

2 cups full-fat milk

1/2 teaspoon cardamom powder

2 tablespoons chopped cashews

2 tablespoons chopped almonds

2 tablespoons raisins

Homemade Chana Dal Halwa Recipe

Instructions:

1. Soak and cook the lentils:

- Wash and soak the chana dal in enough water for 4–5 hours or overnight.

- Drain the water and pressure cook with 2 cups of water for 2–3 whistles, until it becomes soft but not mushy. Drain any excess water. 2. Grind the lentils:

- Once the lentils have cooled, grind them into a coarse paste without adding any water.

3. Roast the nuts:

- Heat 1 tablespoon of ghee in a heavy-bottomed pan. Fry the cashews, almonds, and raisins until golden brown. Set aside.

4. Cook the lentil paste:

- Add the remaining ghee to the same pan. Add the lentil paste. Cook over medium-low heat, stirring constantly, until golden brown and fragrant (about 10–12 minutes). Be patient, as this step is crucial for the flavor.

5. Add the milk:

* Add the milk and cook, stirring, until the mixture thickens and begins to separate from the sides of the pan.

6. Sweeten:

* Add the sugar and cardamom powder. Mix well. The mixture will thicken slightly; continue cooking until it thickens again and ghee begins to ooze from the sides.

7. Finish and garnish:

* Add roasted nuts and raisins. Mix well.

* Serve hot, garnish with some more nuts if desired.

Tips:

* For a richer flavor, use full-fat milk and good ghee.

* You can add sugar to taste.

* Stir constantly to prevent sticking or burning.

Enjoy your homemade chana dal halwa!

Also Read:

Kele Ka Halwa Recipe

Bombay Halwa | Karachi Halwa | Bombay Halwa Recipe | Karachi Halwa Recipe | How to Make Bombay Halwa | How to Make Karachi Halwa | Easy Bombay Halwa Recipe | Easy Karachi Halwa Recipe |

Ingredients:

1 cup cornflour (cornstarch)

2 1/2 cups sugar

3 cups water (divided: 2 cups + 1 cup)

1/4 cup ghee (clarified butter)

1/2 teaspoon cardamom powder

A few drops of orange or yellow food coloring (optional)

2 tablespoons cashews or pistachios, chopped

Bombay Karachi Halwa Recipe

Instructions:

Prepare the cornflour mixture:

In a bowl, combine 1 cup cornflour with 2 cups water. Whisk well to form a smooth, lump-free mixture.

Make the sugar syrup:

In a heavy-bottomed pan, add 2 1/2 cups sugar and 1 cup water. Heat, stirring, until the sugar dissolves and comes to a boil.

Add the cornflour mixture:

Reduce the heat and slowly pour the cornflour mixture into the boiling sugar syrup, stirring constantly to prevent lumps.

Cook the halwa:

Continue stirring over medium heat. The mixture will gradually thicken and become glossy. Add the food coloring (if using) and continue stirring.

Slowly add the ghee:

Add the ghee in small portions (3-4 times), stirring well each time. The halwa will become more transparent and begin to leave the sides of the pan.

Flavors and nuts:

Add cardamom powder and halved nuts. Mix well.

Set the halwa:

When the mixture becomes thick, shiny, and has solidified, pour it onto a greased plate or tray. Level the surface. Sprinkle the remaining nuts on top.

Cool and cut:

Let it cool completely (at least 2 hours), then cut into squares or diamond shapes.

Tips:

Stir constantly to prevent lumps and sticking. Ghee gives the halwa its distinctive texture and shine.

Store in an airtight container; it stays fresh for several days at room temperature.

Enjoy your homemade Bombay Halwa!

Also Read:

Kele Ka Halwa Recipe

Badam Halwa | Badam Ka Halwa | Badam Halwa Recipe | How to Make Badam Halwa | Almond Halwa | Almond Halwa Recipe | How to Make Almond Halwa | Almond Sheera |

Ingredients:

1 cup almonds

3/4 to 1 cup sugar (to taste)

1/2 cup ghee (clarified butter)

1 cup milk

1/4 teaspoon cardamom powder

A few saffron strands (optional)

8–10 cashews or chopped almonds for garnish

Badam Halwa Recipe/ Almond Halwa

Instructions:

Soak and peel the almonds:

Soak the almonds in warm water for 1 hour (or overnight in regular water). Peel off the peel.

Make the almond paste:

Mix the peeled almonds with milk to form a smooth, thick paste.

Cook the paste:

Heat ghee in a heavy-bottomed pan. Add the almond paste and cook over medium-low heat, stirring constantly, until it thickens and the raw smell disappears (about 8–10 minutes).

Add sugar and flavoring:

Add sugar and saffron strands (if using) and mix. Continue cooking, stirring occasionally. The mixture will thicken; keep stirring until it thickens again and starts to separate from the sides of the pan.

Add cardamom and ghee:

Slowly add cardamom powder and the remaining ghee, stirring until the halwa becomes shiny and reaches the desired consistency.

Garnish and serve:

Garnish with chopped almonds or cashews. Serve hot.

Tips:

Stir constantly to prevent burning.

Add sugar and ghee to your taste.

For a thicker consistency, use full-fat milk.

Enjoy your delicious almond halwa!

Also Read:

Kele Ka Halwa Recipe

Cashew Halwa | Cashew Halwa Recipe | How to Make Cashew Halwa | Kaju Halwa | Kaju Ka Halwa | Kaju Halwa Recipe |

Ingredients:

1 cup cashews

3/4 cup sugar

1/2 cup milk

1/4 cup ghee

4-5 green cardamoms (crushed or powdered)

A few saffron strands (optional)

2-3 tablespoons chopped nuts for garnish (optional)

Cashew Halwa/ Kaju Halwa

Instructions:

Prepare the cashews:

Soak the cashews in hot water for 30 minutes. Drain the water and mix with milk to form a smooth paste. (Add more milk if needed for a smoother consistency.)

Cook the paste:

Heat ghee in a non-stick pan over medium heat. Add the cashew paste and cook, stirring constantly, for 5-6 minutes, until it thickens and begins to leave the sides of the pan.

Add sugar:

Add sugar and mix well. The mixture will become slightly thin at this stage. Keep stirring to prevent sticking.

Flavoring:

Add cardamom powder and saffron strands. Continue cooking and stirring until the mixture thickens again and begins to separate from the sides of the pan.

Finishing:

When the halwa becomes thick, shiny, and the ghee begins to separate, turn off the heat.

Garnish and serve:

Garnish with chopped nuts, if desired. Serve hot.

Tips:

Add sugar to taste.

You can also add a few drops of rose water for a richer aroma.

Enjoy your homemade cashew halwa!

Also Read:

Kele Ka Halwa Recipe

Dry Fruit Halwa | Dry Fruit Ka Halwa | How to Make Dry Fruits Halwa | Dry Fruits Halwa Recipe in Hindi | Royal Dry Fruits Halwa |

Ingredients:

1 cup mixed dry fruits (cashews, almonds, walnuts, pistachios, etc.)

½ cup seedless dates (chopped)

¼ cup raisins

¾ cup sugar (to taste)

½ cup ghee (clarified butter)

1 cup milk

½ cup khoya/mawa (optional for a thicker consistency)

½ tsp cardamom powder

A few saffron strands (optional)

Chopped nuts for garnish

Royal Dry Fruits Halwa Recipe

Instructions:

Method for preparing the dry fruits:

Chop all the dry fruits and dates into small pieces.

Make a thick paste:

Mix the chopped dry fruits, dates, and raisins with a little milk to make a thick paste.

Cook the paste:

Heat ghee in a heavy-bottomed pan. Add the dry fruit paste and cook over medium heat, stirring constantly, for 7-8 minutes, until the mixture thickens and the ghee begins to separate.

Add sugar and milk:

Add the sugar and remaining milk. Mix well and continue cooking. The halwa will become slightly thin but will thicken again as it cooks.

Add khoya (optional):

If using, add crumbled khoya/mawa to the mixture. Mix well.

Flavor and finish:

Add cardamom powder and saffron strands. Cook until the halwa separates from the sides of the pan and reaches the desired consistency.

Garnish and serve:

Garnish with chopped nuts. Serve hot or at room temperature.

Tips:

You can use any combination of dry fruits of your choice.

Add the sweetness of the dates and sugar to your liking.

Khoya adds flavor, but you can make a lighter version by omitting it.

Enjoy your homemade dry fruit halwa!

Also Read:

Kele Ka Halwa Recipe