Halva is yummy dessert. This sweet dish is a specialty of fusion cuisine. Halva is a perfect ending to any meal. It might have a base of may be sunflower seeds, various nuts, beans, lentils, flour and vegetables such ... More »
Ani Phyo’s new raw food dessert book is out and Annmarie is preparing some halva (a sweet cookie from the Middle East).
We also put my mother’s Oster blender to the test in this episode… will there be smoke?
Take a
Peel banana and cut thinly.
Cook along with sugar, turning over constantly, till the blend becomes semi-solid. Mix ghee.
As soon as lump is formed and the blend gives off the absorbed ghee, to make sure that it does not stick when pressed between fingers ..
Gajar/Carrot Halva is a most popular Indian Dessert (Made Of Carrots and Cooked in Milk). It has a Very
rich taste, easy to make and nutritious. Carrots are rich in vitamin A, A and c. It can be eaten in winters and summers, as per your taste.
Place the water, sugar, and cardamom in a saucepan and bring to a boil over medium heat.
Turn the heat to low and simmer for 2 minutes.
Remove from the heat and set aside.
Heat the oil and butter in a large, nonstick frying pan or wok over medium heat.
Add ..
Saute semolina or farina in butter or margarine, until golden brown.
Melt sugar in water, boil for one minute, pour over farina mixture, stir well, turn off the heat.
Cover the pan, leave until the syrup is absorbed.
Transfer to a serving dish.
Sprinkle with ..
Mix first four ingredients together.
Bring to a boil, let it form into lumps.
Move a wooden spoon from left to right very slowly and carefully, do not mix vigorously (otherwise it becomes like pudding, it has to have a lumpy texture).
Then add butter, ..
Heat the vegetable oil in a heavy saucepan over medium-high heat until a bit of flour sizzles when dropped in the oil.
Add a mixture of the flour and walnuts to the hot oil gradually, stirring constantly until smooth.
Cook for 1 minute, stirring ..
Toast the semolina in a hot dry frying pan over a high heat for 5 minutes, stirring constantly until it turns light brown and gives off a nutty aroma.
Stir in the butter and set aside.
If using cashew nuts, roast them in a hot dry pan until slightly browned ..
Grate the carrots and cook in 2 cups of water 20 minutes.
Drain.
Cook the sugar and remaining water until a thread is formed when a fork is lifted from the pan.
Stir in the carrots and saffron; cook over low heat 10 minutes, or until all the syrup is ..
GETTING READY
1) Slowly fold in saffron into 2 tablespoons of the cream and gradually mix in the remaining cream.
2) The cream will slowly develop the color of saffron.
3) Do not whisk the mixture.
MAKING
4) In a heavy saucepan, stir butter until melted over ..
GETTING READY
1. Grease a ¼ inch deep baking tray with oil or ghee.
MAKING
2. Put a medium heavy bottomed sauce pan over a low flame.
3. Add the semolina in the pan and dry roast it stirring frequently to prevent it from burning until it is lightly ..
Bring the milk to a boil in a suitable heavy-based pan over medium heat.
Add the carrots and cardamom, and bring to a boil again.
Reduce the heat and cook, stirring frequently, until no liquid remains.
Stir in the ricotta cheese, oil, and butter.
Stir and ..
1. Heat the ghee in a large heavy-based saucepan. Add the grated carrots and stir-fry for about 15 minutes or until the moisture from the carrots has evaporated and the carrots have darkened slightly in colour. Add the evaporated milk, cardamoms, sultanas, ..
Try out this easy to follow and mouth-watering recipe of Halva. A sure crowd pleaser, try Halva for the next party at home. Let me know how your guests complimented on your culinary skills.
Put the milk, grated carrots, and cardamom pods in a 10-inch heavy-bottomed pot.
Bring to a boil.
Lower heat to medium and cook, stirring occasionally, until no liquid is left.
This may take about 30 minutes.
Add the oil, turn the heat down slightly, and ..
1. Preheat the oven to 220°C/425°F/Gas 7. Grease and line the base of a deep 23 cm / 9 in square solid-based cake tin.
2. Lightly cream the butter in a bowl. Add the sugar, orange rind and juice, eggs, semolina, baking powder and hazelnuts and beat the ..
Place the sugar and 450 ml (3/4 pint) of the water in a large saucepan and bring to the boil.
Continue to boil until you have a thick syrup.
Meanwhile, melt the ghee in a heavy-based saucepan.
Add the cardamoms and cloves and stir-fry for about 10 ..
MAKING
1) In a pan, cook the carrots in 2 cups of water for 20 minutes,
drain thoroughly.
2) In another pan, stir and cook the sugar and 1/4 cup water, until the mixture is syrupy.
3) Stir in the carrots and saffron, cook over a low heat, stirring ..
Melt margarine, add flour and semolina, mix well.
Place over low heat and stir constantly until the mixture is slightly brown, about 15-20 minutes, until flour smells done.
Melt 1 1/4 cups sugar with 2 tablespoon water, make a caramel (golden brown in ..
