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Today I am going to share 5 varieties of Indian Sweet Recipes.
1. MOONG DAL HALWA
Take 1/2 cup moong dal, wash and soak it in water for 2 hours. After 2 hours strain the water completely, transfer it to a blender jar and blend coarsely. Heat a pan and add 1/2 cup sugar and 1/2 cup water, cook until the sugar dissolves and bring it to boil. And then add 2 tbsp saffron milk, 1/4 tsp cardamom powder, and allow it to boil, switch off the flame and keep it aside. Now, Heat a pan and melt 1/2 cup ghee, once the ghee melts add 1/2 tbsp Rava, 1/2 tbsp besan flour, roast until colour changes and add the grounded moong dal paste and cook in low flame. Keep stirring and bring it to dry consistency and cook for 15 to 20 mins on low flame. After 20 mins mix it and add the sugar syrup, keep stirring in high flame until the sugar syrup gets absorbed. Cook until it turns brown. Finally, add chopped nuts and few saffron strands. Drizzle 1 tsp ghee and mix well. Delicious Moong dal halwa is ready.
2. RAVA KESARI
Roast 1/2 cup Rava in a pan for 5 to 6 mins in low flame and transfer it to a plate. Heat 1/2 tbsp ghee in a pan and 10 to 12 cashew nuts, roast until golden brown and keep it aside. Next, Boil 1/2 cup water and add 1/2 cup of sugar, cook until the sugar dissolves, after the sugar dissolves add 8 to 10 raisins, a pinch of saffron strands, few drops of Kesari colour and bring it to boil. At the time of boiling, switch to a low flame, and add the roasted Rava one hand and keep stirring continuously in another hand without forming any lumps. add 2 tbsp ghee, 1/4 tsp cardamom powder, and mix well. Cover and cook for 3 to 4 mins on low flame. Finally, add fried cashew nuts and mix well. Tasty Rava Kesari is ready.
3. WHEAT HALWA
Heat a pan and add 3/4 cup, 1/4 cup powdered jaggery, cook in low flame and bring it to boil and then keep it aside. Next, melt 1/4 cup ghee and add chopped cashew nuts, 1/4 cup wheat flour stir gently until the colour changes in low flame and add the jaggery water and mix well without forming any lumps, and cook until ghee separates. Tasty Wheat halwa is ready.
4. CARROT HALWA
Heat a pan and add 1 tsp ghee, 2 crushed cardamoms, 1 tbsp chopped cashew nuts, 1 cup grated carrot, and saute till the carrot becomes soft. Once the carrot becomes soft add 1 cup of milk cover and cook for 20 mins on low flame. After 20 mins add 2 tbsp jaggery powder and mix well. Add a few chopped pistachio for toppings and serve hot. carrot halwa is ready.
5. PINEAPPLE KESARI
Heat a pressure cooker and add 1/2 cup finely chopped pineapple, 1/4 cup sugar, 1/2 cup water and cook for 3 whistles in high flame. Heat a pan and add 1/4 cup ghee, 1 tbsp cashew nuts and 10 to 12 raisins and roast it until golden brown and transfer it to a plate. Add 1 cup of Rava in ghee and roast for 5 to 6 mins on a low flame. Transfer it to a plate and allow it to cool. Next, heat a pan and 2 cups of water, a pinch of crushed cardamom, allow it to boil and then add the roasted Rava and keep stirring without forming any lumps. Cover and cook for 2 mins. After 2 hours add 1/2 cup sugar, cooked pineapple with water, and mix well, add 1/4 cup of ghee and mix well. Finally, add 2 tsp yellow food colour and roasted cashews and raisins, mix it all well. Delicious pineapple Kesari is ready.