Moong ki daal ka seera or halwa is a popular Indian sweet, particulary in winter season. This is a marwari sweet, and almost always present in any lavish wedding menu. This recipe needs a high amount of ghee and therefore is very high in calories. Therefore, it should always be served in small portions, because it is very heavy. Prepare delicious moong ka halwa or moong ka seera at home. Here is the recipe for it.

Ingredients of Mung Dal Halwa

1. Mung Dal (Split skinless Mung beans): 1 Cup

2. Ghee (Clarified Butter): 1 Cup

3. Sugar: 1 Cup

4. Milk: 1 Cup

5. Cardamom powder: ½ teaspoon

6. Almonds, Cashews and pistas

Method of Mung Dal Halwa

    * Wash and soak the moong dal for 3-4 hours (If soaking in hot water, even 1-2 hours are                enough).

    * Drain and grind it coarsely using very little water. Set aside.

    * Heat ghee in a thick-bottomed pan and add the moong dal paste.

    * Cook over a low flame with constant stirring, until the dal turns brown.

    * Heat water in another  pan, add sugar and boil the mixture till sugar melts.

    * Add this sugar syrup and saffron milk to the mung dal and mix it well.

    * Stir well till they are thoroughly incorporated and all the water is absorbed.

    * Garnish with chopped dry fruits and sprinkle cardamom powder . Serve hot.

Bottlegourd is  rich in vitamins and especially in minerals which the body requires during the hotter months of the year.Also the halwa which is an eternal favourite of Indians looks and tastes so appealing that you can never say no to it.Don’t believe?..Try it for yourself!!

Bottle gourd is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre. Fibre is known to be missing in the modern diet, the absence of which is the cause of not only constipation but other digestive disorders like flatulence and even piles.

Ingredients of Dodhi Halwa

Small Dudhi          1

Hot milk              1 litre

Sugar                    2 cup

Ghee                      2 tsp

Elaichi Powder  1 tsp

Raisins, Almonds, Cashews and pistas

Method of Dudhi Halwa

Remove the skin of the dudhi and grate it.

In a heavy bottomed pan heat the ghee.

Add grated dudhi in a pan and Saute it for 2-3 min.

Now add hot milk.

Allow to cook on mid flame.

Simmer for 30 minutes.

When the halwa is almost dry, add the sugar and mix well.

Stir till the moisture has evaporated.

Lastly add elaichi powder and Raisins,  Almonds, Cashews and pista pieces.

Mix well and serve hot.

Beetroot is good for the blood.  Beetroot’s main benefits are that it contains no fat, very few calories and is a great source of fiber. It is a good source of folate, Rich in potassium, Contains some vitamin C and the Leafy tops are rich in beta carotene, calcium and iron. We shall look into the cooking of the leafy tops later. So, try this healthy beet root halwa.

 Ingredients of Beet root Halwa

     1 kg beetroot 

     1 1/2 litre milk 

     400-500 gm sugar 

     1 tsp elaichi powder (cardomon) 

     few flakes of saffron

     1 tbsp ghee 

     Raisins, pistas, almond, cashews

     Method of Beet root Halwa

     Peel and grate beetroot 

     Put milk and beet root in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.

     Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

     Serve hot, decorated with a raisins,  chopped almonds, pistas and cashews.

When we talk is about Indian desserts, one name that undoubtedly comes into every person’s mind is the traditional Gajar ka halwa prepared on every Indian home in almost all the festivals. On the occasion of Diwali, Gajar ka Halwa is an unavoidable part of the menu. When served hot, the Gajar Ka Halwa tastes wonderful. It is simply the prefect sweet dish to be relished post dinner. Not only its delicious, it’s also fulfilling and nutritious with about 8 grams of proteins, 50.3gram carbohydrates and 1.9 grams of fat. Making Gajar Ka Halwa is not a very difficult task in terms of process; it requires a little more time and patience than any other halwa. Even if you are in love with this mouth watering dish, here is the recipe…

Ingredients of Gajar ka Halwa

Carrots – 10 long (finely shredded)

Clarified Butter/Ghee – 1 tbs

Milk – 1 litre

Sugar – 1 cup/or more according to preference

Mixed nuts (almonds, cashews, pistachios, raisins) – handful chopped (for garnish)

Method of Gajar ka Halwa

This recipe will give you good results if you follow the quantities, use very low heat while frying and the results is absolutely restaurant quality Gulab Jamuns. It is important to add some milk or water while kneading the dough, if you only use the cream to knead the dough then your dough would be very crumbly, the water or the miik will help you to get the glutton in the flour to work and it will bind the dough.Do not leave the dough for a long time on the shelf, just make the dough when you are ready to fry the Gulab Jamuns.

Ingredients of Gulab Jamun

3 Cups of Dry Milk Powder ( do not use any low fat options)

1 Cup of Self Raising Flour ( Self Raising Flour is nothing by Maida or Plain Flour with Baking Powder added to it)

3 Pinches of Baking Soda ( Only if you are using plain flour or Maida instead of the Self Raising Flour)

1/2 Cup milk

1/2 cup water

Thickened Cream 200 grams

Oil for Deep Frying

3 Cups of White Sugar

3 Cups of Water

1 teaspoon Cardamom powder

1 tablespoon rose water

1/2 teaspoon saffron (powdered, and optional) 

Method of Gulab Jamun

To make Sugar Syrup

Take a pot and add 3 cups of water and add Sugar.

Bring the water to boil.

Let it boil for 15 minutes. ( Keep the pot covered with a lid , just leave a bit of a room for steam to escape.)

Add  Cardamom powder, rosewater and saffron  in the water.

Once the syrup has thickened a bit then keep it aside.

To fry the Gulab Jamuns

Take a mixing bowl

Add the Milk Powder

Add the Self Raising Flour ( or Add the Plain Flour and the baking Soda)

Add 1/2 cup of milk ( Milk is important as it will bind the flour )

Add the cream

Knead the mixture into a dough.

Adjust the quantity of cream which you add to keep a tight dough.

Put the pan on very low heat with the oil for deep frying. ( Very Low Heat please )

Make small balls of the dough and use some oil on your hands to make a smooth and shiny ball of the size of a cherry. ( Remember that it will swell up while frying and while in the syrup as well)

Once the balls have turned dark brown then transfer them in the sugar syrup.

The Gulab Jamuns are ready. If the syrup has not peneterated into the centre of Gulab Jamuns then keep them dipped in the syrup.

You can actually store the Gulab Jamuns in the fridge in the syrup itself.

• 3/4 cup Sugar
• 2 tablespoon Milk
• 1 tablespoon Ghee
• 1 teaspoon vanilla essence
• 1 cup boiling water
• 2 sheets of silver leaf

-  Soak the cashew nuts in boiling water for 1 hour.

-  Drain it and process smoothly in a food processor by adding milk & then sugar.

-  Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick.

-  Then, add vanilla essence and mix thoroughly.

-  Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top.

-  Let it cool for 45 minutes.

-  After it is cooled, cut into diamond shaped pieces.