Halwa Dessert Recipes
HALVA (IRANIAN DESSERT)
This is almost the Iranian version of flan, but better. This tasty dessert is made with saffron, almonds, and pistachios. A must-try. This can also pe poured into a decorative mold before it has cooled.
Provided by Noahsmommy
Categories Desserts Custards and Pudding Recipes
Time 26m
Yield 10
Number Of Ingredients 9
Steps:
- Heat 3/4 cup plus 2 tablespoons oil in a saucepan over medium heat. Add flour; reduce heat to medium-low. Cook, stirring frequently, until golden and thickened, 10 to 15 minutes. Let cool briefly.
- Combine water and sugar in a separate saucepan over medium-high heat. Bring to a boil. Stir in rose water and saffron. Add the flour mixture. Cook and stir until thickened, 1 to 2 minutes at most. Serve halva with crushed pistachios and almonds sprinkled on top.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 39.4 g, Fat 20 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 4.7 mg, Sugar 20.1 g
HALWA DESSERT
This is a semolina halwa based on a recipe issued by the Indian Government more than 45 years ago. It is simple, buttery and not too sweet. We prefer this family favorite to other versions, such as those posted on Recipezaar, which you should try also. We hope this version will be your favorite, too.
Provided by Lloyd-Fred
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the sugar, water and saffron together to make a light syrup, set aside.
- Melt the ghee or butter in a deep pan over medium heat, blending in the farina and stirring constantly so that the mixture will not burn.
- Add the sultanas and almonds.
- Within 3 or 4 minutes, the mixture should be a light brown.
- Add the saffron syrup (use caution as it will splatter) and continue stirring constantly.
- Turn the heat to its highest and cook quickly until the mixture is the consistency of mush and the ghee just begins to separate.
- Remove from heat immediately, and allow to cool.
- Serve hot or warm as a dessert.
Nutrition Facts : Calories 341.4, Fat 4.8, SaturatedFat 0.4, Sodium 8.1, Carbohydrate 72.9, Fiber 2.2, Sugar 50.2, Protein 5
SOOJI HALWA (SEMOLINA DESSERT)
Make and share this Sooji Halwa (Semolina Dessert) recipe from Food.com.
Provided by Mini Ravindran
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
- Add saffron and keep aside.
- Heat pan and add ghee, wait for a few seconds till it is warm.
- Now add semolina.
- Stir till pinky brown on medium heat only.
- Then add syrup and keep stirring till ghee separates.
- Decorate with nuts.
HALWA
Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina
Provided by Afia Begom - Afelia's Kitchen
Categories Dessert
Time 35m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
- Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
- Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
CARROT HALWA (CARROT DESSERT)
A popular dessert, especially in winter when carrots are more readily available. The bright color spreads real warmth in the cold winter season. You can serve it with some table cream also. It is also delicious served cold (though traditionally it is served steaming hot).
Provided by nausheen
Categories World Cuisine Recipes Asian
Time 32m
Yield 6
Number Of Ingredients 5
Steps:
- Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.
Nutrition Facts : Calories 339 calories, Carbohydrate 32.7 g, Cholesterol 13 mg, Fat 21.4 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 66.7 mg, Sugar 32.6 g
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