Cake Flour Halwa Recipes
BESAN (GRAM FLOUR) HALWA
If you like the flavour of besan (chickpea flour) in sweets, you will love this halwa. I often make this halwa instead of 'Besan Ladoo' or 'Mysore Pak.' My kids gobble it up even before it has a chance to cool down.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
- Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 33.4 g, Cholesterol 51.6 mg, Fat 20.5 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 12.3 g, Sodium 13.4 mg, Sugar 27.6 g
HALWA CARROT CAKE
Provided by Maneet Chauhan
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
- In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
- In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
- Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
- For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
- Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
- Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
- For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.
CAKE FLOUR HALWA
Its yummy! This recipe was passed on to me from my little friend Abi's mom - Renuka aunty who makes the yummiest of food on planet Earth!
Provided by Charishma_Ramchanda
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Braise flour in ghee till pink.
- Break eggs in a bowl.
- Add milk, sugar and cardamom seeds.
- Beat well and add to the braised flour.
- Stir briskly on low heat to avoid any lumps till the mixture is thick like pudding.
- Spread in a greased silver plate.
- Sprinkle with almonds or serve in small individual bowls.
- Serve warm.
Nutrition Facts : Calories 555.7, Fat 23, SaturatedFat 13.9, Cholesterol 96.9, Sodium 72.6, Carbohydrate 79.2, Fiber 1.1, Sugar 41.8, Protein 9.4
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