Chocolate Hala Recipe | Mouthwatering Chocolate Halwa | Chocolate Halwa | Choco Nuts Halwa | Chocolate Walnuts Halwa | Chocolate Halwa Recipe Easy | How to Make Chocolate Halwa |

 

Chocolate Hala Recipe | Mouthwatering Chocolate Halwa | Chocolate Halwa | Choco Nuts Halwa | Chocolate Walnuts Halwa | Chocolate Halwa Recipe Easy | How to Make Chocolate Halwa | Chocolate Halwa Recipe: Here's a complete recipe for chocolate halwa. It includes ingredients, step-by-step instructions, and tips for a delicious, rich dessert.

Ingredients:

 1 cup semolina (sooji/rava)

 1/4 cup cocoa powder

 3/4 ​​cup sugar

 1/4 cup ghee (clarified butter)

 2 cups milk

 1/4 cup chopped nuts (cashews, almonds, pistachios)

 1/2 tsp cardamom powder

 1/4 cup chocolate chips or grated chocolate (optional)

Mouthwatering Chocolate Suji Halwa Recipe

Instructions:

1. Heat ghee in a heavy-bottomed pan over medium heat. Add the chopped nuts and fry until golden brown. Remove and set aside.

2. Add semolina to the same pan and fry until fragrant and lightly golden brown.

3. Reduce the heat, add the cocoa powder, and mix well with the roasted semolina. 4. Add the milk slowly, stirring constantly to prevent lumps.

5. Add the sugar and continue stirring until it dissolves completely and the mixture thickens.

6. Add the cardamom powder and half the roasted nuts.

7. Cook until the halwa separates from the sides of the pan and thickens to your liking.

8. (Optional) For a thicker consistency, add chocolate chips or grated chocolate and stir until melted.

9. Garnish with the remaining roasted nuts. Serve hot.

Enjoy your delicious chocolate halwa!

Tasty & Healthy Beetroot Halwa Recipe | Beetroot Halwa Recipe | How to Make Beetroot Halwa | Homemade Beetroot Halwa | Beetroot Halwa Recipe at Home | Chukandar Halwa | Chukandar Ka Halwa | Chukandar Ka Halwa Recipe |

 

Tasty & Healthy Beetroot Halwa Recipe | Beetroot Halwa Recipe | How to Make Beetroot Halwa | Homemade Beetroot Halwa | Beetroot Halwa Recipe at Home | Beetroot Halwa Recipe Easy | Chukandar Halwa | Chukandar Ka Halwa | Chukandar Ka Halwa Recipe | Beetroot Halwa is a delicious Indian dessert made with grated beets, milk, sugar, and ghee, often flavored with cardamom and garnished with nuts. It's delicious and easy to make. So, let's learn its easy recipe.

Ingredients:

- 2 cups grated beets

- 1 cup milk

- 1/2 cup sugar (to taste)

- 2–3 tbsp ghee

- 4–5 cardamom pods (powdered)

- 7–8 cashews

- 7–8 raisins

Tasty & Healthy Beetroot Halwa Recipe

Instructions:

1. Heat 1 tbsp ghee in a pan. Fry the cashews until golden brown, then add the raisins and fry until they puff up. Drain and set aside.

2. Add the grated beets to the same pan and fry for 5–6 minutes, until the raw smell disappears.

3. Add milk and cook over medium heat until the beets soften and absorb most of the milk.

4. Add sugar and mix well. The mixture will become loose; keep stirring until it thickens again.

5. Add the remaining ghee and cardamom powder. Cook until the halwa starts to separate from the sides of the pan and the ghee separates.

6. Garnish with fried cashews and raisins.

Serve hot or cold.

Enjoy your tasty and healthy Beetroot Halwa!

Irani Halwa | Iranian Halwa | Irani Kishmish Halwa | Flour Halwa | Halwa | Halwa Recipe | Dry Fruit Halwa | How to Make Irani Halwa | Irani Halwa Recipe | Iranian Halwa Recipe |

 

Irani Halwa | Iranian Halwa | Irani Kishmish Halwa | Flour Halwa | Halwa | Halwa Recipe | Dry Fruit Halwa | How to Make Irani Halwa | Irani Halwa Recipe | Iranian Halwa Recipe | Irani Halwa Recipe: Here's the full recipe for Irani Halwa, including ingredients and step-by-step instructions. If you'd like variations or serving ideas, let me know!

Ingredients:

1 cup flour

1 cup sugar

2 cups water

4 tablespoons ghee

1/4 teaspoon cardamom powder

8–10 cashews

8–10 almonds (chopped)

8–10 raisins

A pinch of saffron (optional)

Irani Halwa Recipe | Iranian Halwa Recipe

Instructions:

Heat 2 tablespoons ghee in a heavy-bottomed pan. Fry the cashews, almonds, and raisins until golden. Drain and set aside.

Add the flour to the same pan and fry over low-medium heat, stirring constantly, until lightly golden and fragrant.

In a separate saucepan, dissolve the sugar in water and bring to a gentle boil. Add the saffron, if using.

Slowly pour the hot sugar syrup into the toasted flour, stirring constantly to avoid lumps. Be careful as it may splatter.

Continue stirring and cooking over low heat until the mixture thickens and leaves the sides of the pan. Add the remaining ghee a little at a time for a shiny texture.

Add cardamom powder and fried nuts and raisins. Mix well.

Serve hot.

Enjoy your delicious Iranian halwa!

South Indian Sweet Dish - Rava Kesari Recipe | Rava Kesari | Rava Kesari Recipe | How to Make Rava Kesari | Rava Kesari Recipe in Andhra Style | Kesari Recipe Madras Samayal | Rava Kesari Recipe Malyalam | Rava Kesari Recipe Kesari Bath | Karnataka's Famous Kesari Bath |

South Indian Sweet Dish - Rava Kesari Recipe | Rava Kesari | Rava Kesari Recipe | How to Make Rava Kesari | Rava Kesari Recipe in Andhra Style | Kesari Recipe Madras Samayal | Rava Kesari Recipe Malyalam | Rava Kesari Recipe Kesari Bath | Karnataka's Famous Kesari Bath | Rava Kesari Recipe: Rava Kesari is a popular South Indian sweet dish. Here, rava means semolina, and kesari means orange. It's made with semolina, ghee, sugar, water, and saffron/orange food coloring.

Here's the full Rava Kesari recipe, with ingredients and step-by-step instructions. If you need any variations or serving suggestions, let me know.

Ingredients:

 1 cup semolina (rava)

 1/3–1 cup sugar (to taste)

 2 cups water

 3–4 tablespoons ghee

 10–12 cashews

 8–10 raisins

 4–5 cardamoms (ground)

 A pinch of saffron or a drop of orange/yellow food coloring (optional)

South Indian Sweet Dish - Rava Kesari Recipe

Instructions:

1. Heat 1 tablespoon ghee in a pan. Roast the cashews until golden, then add the raisins and fry until they swell. Drain the water and set aside.

2. Add the semolina to the same pan and fry over low-medium heat until fragrant and lightly golden. Set aside.

3. Boil water in a separate saucepan. Add saffron or food coloring, if using.

4. Slowly add the roasted semolina to the boiling water, stirring constantly to prevent lumps.

5. Cover and cook over low heat for 2-3 minutes, until the semolina absorbs all the water.

6. Add the sugar and mix well. The mixture will become loose; keep stirring.

7. Add the remaining ghee and cardamom powder. Cook until the saffron leaves the sides of the pan and the ghee begin to ooze.

8. Garnish with the fried cashews and raisins. 

9. Serve hot.

Enjoy your delicious homemade Rava Kesari!

Calicut Halwa | Kozhikodan Halwa | Calicut Halwa Recipe | How to Make Calicut Halwa | Kozhikodan Halwa Recipe | How to Make Kozhikodan Halwa | Kozhikode Halwa | Halwa from Kerala | Kozhikkode Halwa |

 

Calicut Halwa | Kozhikodan Halwa | Calicut Halwa Recipe | How to Make Calicut Halwa | Kozhikodan Halwa Recipe | How to Make Kozhikodan Halwa | Kozhikode Halwa | Halwa from Kerala | Kozhikkode Halwa | Here's a classic Calicut Halwa (also known as Kerala Black Halwa or Kozhikodan Halwa) recipe. This iconic Kerala dessert, famous for its shiny, chewy texture and vibrant colors, is typically made from flour, sugar, coconut oil, and nuts.

Ingredients:

1 cup all-purpose flour (maida)

2 cups sugar

3 cups water

1/2 cup coconut oil (or a mixture of coconut oil and ghee)

1/4 cup cashews, chopped

1/2 teaspoon cardamom powder

A pinch of salt

Food color (red, orange, yellow, or black) (optional)

Kerala's Famous Kozhikodan (Calicut) Halwa

Instructions:

1. Prepare the flour mixture. In a bowl, combine the flour with 2 cups of water to form a smooth, lump-free batter.

2. Prepare the sugar syrup. In a thick-bottomed pan, add 2 cups of sugar and 1 cup of water. The mixture will begin to thicken. Add coconut oil (or a ghee-coconut oil mix) a little at a time, stirring well after each addition. The oil will be absorbed, and the halwa will appear shiny. 

3.Cook over medium-low heat, stirring constantly, for about 30-40 minutes. The mixture should become thick, transparent, and shiny, and begin to separate from the sides of the pan.

4. Add cardamom powder, cashews, and food coloring (if using). Mix well.

5. Set the halwa. Transfer the hot halwa to a greased tray or plate. Level the surface with a spatula. Let it cool completely, then cut into squares or diamond shapes.

Tips:

Use coconut oil for the authentic flavor and glossy finish. Stir constantly to avoid lumps and burning.

Calicut halwa can be stored at room temperature for several days.

Enjoy your homemade Calicut Halwa, chewy, shiny, and rich—a taste of Kerala's sweet heritage!

Anjeer Halwa Recipe | Fig Halwa | Dry Fig Halwa | How to Make Anjeer Halwa | Fig Halwa Recipe | Dry Fig Halwa Recipe | Anjeer Ka Halwa | Anjeer Halwa Recipe Easy | Anjeer Ka Halwa Recipe Easy | Figs Halwa Recipe |

 

Anjeer Halwa Recipe | Fig Halwa | Dry Fig Halwa | How to Make Anjeer Halwa | Fig Halwa Recipe | Dry Fig Halwa Recipe | Anjeer Ka Halwa | Anjeer Halwa Recipe Easy | Anjeer Ka Halwa Recipe Easy | Figs Halwa Recipe |  Anjeer Halwa (Fig Halwa) Recipe:

Ingredients:

1 cup dried figs

1/2 cup sugar (to taste)

1/2 cup milk

2 tablespoons ghee

1/4 cup chopped mixed nuts (cashews, almonds, pistachios)

1/2 teaspoon cardamom powder

Anjeer (Fig) Halwa Recipe

Instructions:

Prepare the figs:

Soak the dried figs in hot water for 30 minutes. Drain the water and use the milk to make a coarse paste.

Cook the paste:

Heat ghee in a nonstick pan. Add the fig paste and cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens and leaves the sides of the pan.

Sweetening:

Add sugar and continue cooking, stirring thoroughly. The mixture will be loose at first, then thicken again as the sugar melts and combines.

Flavoring and Garnish:

Add cardamom powder and halved chopped nuts. Mix well and cook for 2-3 minutes more.

Serve:

Transfer to a greased plate or bowl. Garnish with the remaining nuts. Serve hot or at room temperature.

Enjoy your homemade fig halwa!

Arabic Halwa (Halwa Al-Arabiya or Omani Halwa) Recipe | Arabic Halwa | Omani Halwa | Al-arabiya Halwa | Halwa Recipe |

 

Arabic Halwa (Halwa Al-Arabiya or Omani Halwa) Recipe | Arabic Halwa | Omani Halwa | Al-arabiya Halwa | Halwa Recipe | Here’s a classic Arabic Halwa (Halwa Al-Arabiya or Omani Halwa) recipe. This Middle Eastern delicacy is known for its unique, jelly-like texture and rich flavors of saffron, cardamom, nuts, and rosewater.

Ingredients

1 cup cornflour (cornstarch)

2 cups sugar

4 cups water

1/2 cup ghee (clarified butter)

1/4 cup mixed nuts (almonds, cashews, pistachios – chopped)

1/2 tsp saffron strands (soaked in 2 tbsp warm water)

1 tsp cardamom powder

1 tbsp rose water

2 tbsp dates, finely chopped (optional)

1/2 tsp ground nutmeg (optional)

Arabic Halwa (Halwa Al-Arabiya or Omani Halwa) Recipe

Instructions:

1. Prepare the Cornflour Mixture

In a bowl, dissolve cornflour in 2 cups of water. Ensure it's lump-free.

2. Make Sugar Syrup

In a large heavy-bottomed pan, combine sugar and 2 cups water.

Bring to a boil, then simmer until the sugar is dissolved.

3. Cook the Halwa

Gradually add the cornflour mixture to the sugar syrup, stirring constantly to avoid lumps.

Add saffron water and continue to stir.

Cook on low heat, stirring continuously. The mixture will become glossy and start thickening.

Gradually add ghee, one tablespoon at a time, allowing it to absorb before adding more.

Continue cooking until the mixture leaves the sides of the pan and turns translucent and jelly-like (about 30–40 minutes).

4. Flavor and Finish

Add cardamom powder, rosewater, and nutmeg (if using).

Mix in chopped dates and half of the nuts.

Stir well and cook for another 3–5 minutes.

5. Set the Halwa

Pour the hot halwa into a greased tray or dish.

Sprinkle the remaining nuts on top.

Allow to cool and set. Cut into pieces to serve.

Tips:

Stirring continuously is crucial to avoid lumps and burning.

Use good quality saffron and rosewater for authentic flavor.

Store in an airtight container; Arabic halwa keeps well for several days at room temperature.

Enjoy the luxurious, aromatic taste of homemade Arabic Halwa!