paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with 13 amazing images.
paal payasam is a South Indian rice kheer which is a Kerala style paal payasam.
paal payasam is a must-serve item during South Indian festivals, weddings and other auspicious occasions. Made of rice cooked in full-fat milk and sweetened with sugar, this South Indian rice kheer has a very rich flavour and creamy texture, which are boosted further by spices like cardamom and saffron.
This South Indian rice kheer is something that kids and adults look forward to enjoying on special occasions. It is also one of the offerings made at Kerala temples, and you can find a long queue of people waiting at the prasad counter after mid-morning puja time to buy a portion of this Kerala style paal payasam.
In temples, the Indian rice kheer is cooked in large, heavy-bottomed bronze vessels, which gives it an even more intense flavour and richer texture.
Tips to make the perfect South Indian rice kheer. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook South Indian Rice Kheer on a slow flame for 7 minutes while stirring and scraping the sides of the pan occasionally.
Enjoy how to make paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with step by step recipes and photos below. til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with 20 amazing images.
til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe is a famous Indian sweet most known for its crunchiness and made during the festival of Makar Sankranti in India. Learn how to make til dry fruit gud chikki.
To make til and dry fruit chikki, heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside. In the same deep non-stick pan, add the almonds and pistachios and dry roast on a medium flame for 1 minute. Remove and keep aside. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the roasted sesame seeds, almonds and pistachios and mix very well. Immediately transfer the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin. Cut it into 13 mm. X 13 mm. (½’’×½’’) square pieces using a sharp knife. Allow it to cool completely. Serve or store in an air-tight container and use as required.
A tasty and energy-dense bar - dry fruit til chikki, which you ought to carry around in a small box in your handbag, if you tend to feel tired often! Nutritious jaggery replaces sugar in this wonderful chikki, while iron-rich til imparts a nice texture and intense aroma to it. Suitable for all age groups, this chikki is quite handy to carry around in a dabba to school or office.
Rich in nutrients like protein and iron this til dry fruit gud chikki will beat fatigue and satisfy your sweet tooth in one shot. The quantity of ghee used in this recipe is very less, thus this is a good option to satisfy your sweet tooth. Minute amounts of ghee in diet help in lubricating the joints and help in the absorption of fat soluble vitamins like vitamin A, D, E and K.
The almonds in crispy til dry fruit chikki Sankranti recipe are rich in vitamin E and antioxidant flavonoids which helps reduce inflammation in the body and protect the heart. Almonds is an extremely rich source of MUFA (mono unsaturated fatty acids) which improves your overall heart health. This chikki can be enjoyed by heart patients in small quantities occasionally.
If you are serving this til and dry fruit chikki to kids, use a sharp cookie cutter to shape this chikki into interesting forms. Alo try other chikkis like Mixed Til Chikki, Oats and Walnut Chikki and Peanut Chikki.
Tips for til and dry fruit chikki. 1. Ensure to keep stirring continuously while dry roasting to prevent the seeds at the bottom of the pan from burning. 2. Be very quick at every stage of this recipe because if the ingredients are slightly overcooked, you will not get the perfect texture or you might get a slight burnt after-taste. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. 4. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape.
Enjoy til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with step by step images. murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with 14 amazing images.
A traditional treat that has withstood the test of time, murmura chikki, with its wonderful crunch and puffy texture is loved across generations! murmura chikki is a traditional Indian sweet recipe made especially during the kite festival i.e Makar Sankranti.
Light yet satiating, this tasty murmura chikki is also easy to prepare. kurmura chikki is made with only 3 ingredients : jaggery, puffed rice (kurmura) and ghee.
Using jaggery instead of white sugar retains the traditional charm of this murmura chikki recipe, and also imparts a very rich and complex flavour to the puffed rice chikki.
Notes on murmura chikki recipe. 1. Dry roast on a medium flame for 3 minutes or until they are golden pink. Do not brown them or else the kurmura chikki will taste aweful. 2. Add jaggery. Most chikkis are made using jaggery but, you can use brown sugar as a substitute. 3. When the mixture is ready, put the entire mixture on the back side of the greased thali or a smooth greased stone surface. You have to be very quick while performing this step, as puffed rice coated with jaggery tend to harden and crisp, making it difficult to spread.
Make this murmura chikki for Sankrant along with Til Laddu and Mixed Til Chikki. This chikki is also a healthy Sweet Treat and Tiffin Snack for kids.
Learn to make murmura chikki recipe | kurmura chikki | puffed rice and jaggery bars | with with step by step photos below. sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with 26 amazing images.
sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting is a gratifying sweet which can be enjoyed during upvas. Learn how to make shakarkand rabri.
To make sweet potato rabdi, first put the milk to boil in a broad non-stick pan. Add the sweet potatoes and cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. Add the sugar, mix well and cook on a slow flame for 2 minutes, while stirring occasionally. Add the saffron-milk mixture and cardamom powder and mix well. Cool sweet potato rabdi lightly and then refrigerate for 1 hour. Serve the sweet potato rabdi chilled garnished with almond and pistachio slivers.
Sweets are an integral part of Indian meals. Shakarkand rabri is a unique mithai which is delicately flavoured with saffron and cardamom powder. This is sure to make you feel like a king!
Since sweet potato has an innate sweetness, the amount of sugar to be added is also less. Garnished with almonds and pistachios, you will be amazed to see how closely this quick sweet potato rabdi resembles the traditional, time consuming recipe. Enjoy it during fasting festivals like Janmashtami, Holi, Navratri etc.
Adding grated sweet potatoes along with milk being boiled to make rabdi helps achieve the desired consistency and texture quite easily and quickly, without much ado. This is because the grated sweet potato, once cooked, gives a texture similar to the creamy chunks found in traditional rabdi. If you like rabdi for vrat, upvas, fasting, then also do try mithais using sweet potatoes like Sweet Potato Halwa or Sweet Potato Puranpoli.
Tips for sweet potato rabdi. 1. Cook on a slow flame for 15 minutes or till the potatoes are tender, while stirring occasionally. You need to stir the sides and the bottom of the pan from preventing the milk from burning. 2. Always use full-fat milk to make sweet potato rabri | shakarkand rabdi | it gives a rich and creamy consistency. 3. Cook rabri on a slow to medium flame only. 4. Always serve sweet potato rabri chilled.
Enjoy sweet potato rabdi recipe | shakarkand rabri | rabdi for vrat, upvas, fasting | with step by step photos. When we are kids, moms worry about avoiding cavities in our teeth, and when we get older we start worrying about tooth decay. In short, taking care of our teeth is a headache during most stages of our life! Well, taking care of your teeth can be fun too. Here, for instance, we show you how to supplement the calcium needed by your teeth with a delicious Saffron Chenna Pie. This saffron-tinged milky treat is made with low-fat milk as excess fat hinders calcium absorption. We have also used low-fat curds to curdle the milk instead of lemon juice, as curd yields softer chenna.
mango shrikhand recipe | aamrakhand | instant mango shrikhand |
mango shrikhand with curd is a mango special delicacy which no one should miss out when this King of Fruit is in season. Learn how to make aamrakhand.
mango shrikhand calls for just common ingredients like curds, mango pulp, sugar and spices, and the procedure is quite simple too. While this aamrakhand is the perfect shrikhand variant to make during the mango season, you can also make this traditional delicacy all round the year, if you have Alphonso Aamras stocked in your freezer.
To make mango shrikhand, combine the saffron and milk in a small bowl, mix very well and keep aside. Place the hung curds in a deep bowl and whisk well. Add the mango pulp and powdered sugar and again whisk well. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well. Refrigerate for at least 1 hour. Serve chilled.
Like there are chocolate lovers, there are mango lovers too. They like everything mango-flavoured, from mousses and puddings to shakes and shrikhand! Here is how you can make rich and luscious instant mango shrikhand freshly at home.
Team up this mango shrikhand with curd with Puris, Batata Chips Nu Shaak, Kadhi and Vagharela Bhaat to create a sumptuous main course that you will love to dine on.
Tips for mango shrikhand. 1. Use hung curds only for perfect texture of shrikhand. 4 cups of curds when hung in a muslin cloth for 30 to 45 minutes yields 2 cups of hung curds. 2. Prefer full fat curd over cow’s milk curd. 3. A good quality kesar is a must to get the appealing yellow colour of shrikhand. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
Enjoy mango shrikhand recipe | aamrakhand | instant mango shrikhand.
kulfi shots recipe | malai kulfi milkshake | Indian summer drink | quick kulfi milkshake | with 11 amazing images.
kulfi shots recipe | malai kulfi milkshake | Indian summer drink | quick kulfi milkshake is the perfect drink to serve on special days and festive occasions. Learn how to make malai kulfi milkshake.
To make kulfi shots, combine the kulfi cubes and milk in a mixer and blend in a mixer till smooth. Pour equal quantities of the mixture into 6 shot glasses. Serve chilled garnished with mixed nuts.
Some people like to end dinner with a nice spicy beverage, while others like to have a cold dessert like ice-cream. Here is an unusual recipe that combines the best of both to make quick kulfi milkshake.
Instantly refreshing effect, with the pleasant hue, aroma and taste of almonds and pistachios, this Indian summer drink is made by by blending kulfi cubes and milk to get a lovely milkshake that has a rich milky flavour with spicy tones and the crunch of nuts.
It is easy to make and very quick too – will hardly take a few minutes to prepare. And, the best thing about quick kulfi milkshake is that its flavour is very well-grounded in our culture, with the pleasant touch of Indian spices found in kulfi ice-cream, so it is likely to be enjoyed by almost everybody. You can serve the innovative Kulfi Shots to your guests after dinner. You can also try the Paan Shot.
Tips for kulfi shots. 1. You can buy readymade kulfi or make malai kulfi at home. 2. Use of full fat milk is a must to get a thick luscious shake. 3. Use chilled milk for sure if you are serving it immediately.
Enjoy kulfi shots recipe | malai kulfi milkshake | Indian summer drink | quick kulfi milkshake | with step by step photos. jowar golpapdi for kids | sukhadi for kids | golpapdi for toddlers | wit 13 amazing images.
A flour-based mithai from Gujarat, golpapdi is a hot favourite with most people because it is not only tasty but also easy to prepare. It is made by heating ghee and roasting jowar flour in it till light brown in colour. Then it is removed from the flame and jaggery is added to it and mixed till it melts completely. Finally it is poured in a thali and set aside to set for some time.
Here we have a variation using jowar flour. This jowar flour golpapdi for kids makes use of only 2 ingredients other than jowar, that’s ghee and jaggery. Here, we have made jowar Golpapdi with iron-rich ingredients like jowar flour and jaggery, bound together with ghee.
This mouth-watering sukhadi stays good in an air-tight dabba for 2-3 days, so you can keep it handy to answer your baby’s sudden hunger pangs.
This jowar golpapdi is an iron rich treat for babies who are teething and also toddler who are age 1 and above. It’s soft texture is sure to soothe their gums while providing nourishment.
Enjoy jowar golpapdi for kids | sukhadi for kids | golpapdi for toddlers | with step by step photos badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with 21 amazing images.
badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli is a quick Indian mithai. Learn how to make healthy almond burfi.
To make badam burfi, combine the almonds and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well. Peel the almonds. Blend them in a mixer along with the milk to make a smooth paste. Keep aside. Combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Pour the mixture immediately into a 175 mm. (7”) diameter greased plate and spread it evenly to make a square. Cut into 18 equal pieces using a sharp knife. Cool and keep aside for 30 minutes. Serve or store in an air-tight container. Use as required.
Barfis have a knack of tempting everyone, young and old. But many of us resist taking a bite as we are scared of the calories hidden in it! Here is a healthy almond burfi that you can indulge in occasionally. Made of protein-rich almonds, this yummy barfi uses very little ghee and sugar.
This easy Indian badam burfi has the right amount of sweetness and a rather rich flavour, thanks to the magic of spices like saffron and cardamom. Further, we have used cow’s milk in this recipe to cut down slightly on the calorie and fat count.
One piece of this badam katli can be enjoyed by weight watchers, women with PCOS and heart patients occasionally. Remember it is just to satisfy your sweet craving and is a healthier choice than sugar, mava and ghee laden sweets. Try other healthy sweets like Date Walnut Balls or Jowar Apple Sheera.
Tips for badam burfi. 1. Remember to use hot water for soaking. This helps to peel the almonds easily. 2. To peel the almonds, press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily. 3. Prefer to use a broad non-stick pan for cooking, so there is enough space for stirring. 4. Keep stirring it continuously to prevent the mixture from sticking to the pan. 5. Prefer to use fresh cardamom powder for best flavour. 6. Remember to cool the almond mixture in the plate before separating the pieces. 7. It stays fresh for 3 days in an airtight container at room temperature. Relish every bite of this delectable treat!
Enjoy badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with step by step photos. shakarkand ka halwa recipe | faral sweet potato halwa | navratri vrat ka halwa | upvas ka halwa | with 26 amazing images.
shakarkand ka halwa is a way to satisfy your sweet cravings during fasting days. Learn how to make navratri vrat ka halwa.
An irresistibly sweet dish made from a sweet ingredient! Try this unique faral sweet potato halwa made using sweet potatoes, flavoured with cardamom powder and saffron, and enriched with nuts to keep your energy levels high.
This upvas ka halwa is a pleasurable experience for all those who enjoy warm gooey desserts. This desi mithai is a tad above all the mithais. The use of saffron and cardamom are its flavour enahncers, while the mixed nuts like almonds and pistachios added a shahi touch further.
This navratri vrat ka halwa is sure to lift up your spirits of the festival while warming up your soul and giving you a feeling of satiety.
To make shakarkand ka halwa, combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a deep non-stick pan, add the sweet potatoes and sauté on a medium flame for 2 to 3 minutes. Add the milk, ½ cup of water, sugar and cardamom powder and mix well. Cook on a slow flam for 2 to 3 minutes or till the mixture has little liquid remaining and not completely dry, while stirring continuously. Switch off the flame, add the saffron-milk mixture and mixed nuts and mix well. Serve immediately.
Tips for sshakarkand ka halwa. 1. Make sure you sauté the sweet potatoes for the recommended time, so that the raw smell goes off, and you get a rich aroma. 2. Cook the sweet potato mixture on a slow flame only and keep stirring it continuously so it doesn’t burn and stick to the sides of the pan. 3. When you switch off the flame, the halwa should be of a soft, semi-solid consistency and not completely dry.
Check out extensive collection of Faaral recipes.
Enjoy shakarkand ka halwa recipe | faral sweet potato halwa | navratri vrat ka halwa | upvas ka halwa | with step by step photos and video below. microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with 13 amazing images.
microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe is a quick famous Indian mithai ready in 15 minutes. Learn how to make microwave gajar ka halwa.
To make microwave carrot halwa, heat the ghee in a microwave safe bowl and microwave on high for 15 seconds. Add the carrot, mix well and microwave on high for 2 minutes. Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes. Add the cardamom powder and mix well. Serve warm.
A cup of hot carrot halwa served at the end of a meal is so heavenly that it makes you forget the meal itself. The unique texture and rich flavour of this microwave gajar ka halwa will linger in your palate and memory for a long time thereafter, overshadowing the glory of even the best main course!
Go smart with the gadgets and equipments you have. We show you how to use a wise combination of ingredients in the right proportions to make carrot halwa in a microwave within minutes using the microwave oven. You no longer need to sweat in the kitchen for a long time, to make your favourite mithai...
Gajar ka halwa microwave recipe is a delicious dessert which has just the perfect sweetness, tinge of cardamom as flavour enhancer and khoya to add to its creamy texture. You can serve it warm as it is or with a scoop of vanilla ice-cream as enjoyed by many.
Tips for microwave carrot halwa. 1. Prefer to grate the carrots thick than thin as they shrink in size on cooking. 2. Always crumble or grate the khoya before adding so it gets mixed easily. 3. After adding all the ingredients stir after every 2 minutes as mentioned in the recipe so the carrots cook uniformly.
Enjoy microwave carrot halwa recipe | microwave gajar ka halwa | how to make carrot halwa in a microwave | gajar ka halwa microwave recipe | with step by step photos. fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker | with 16 amazing images.
fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker is fuss-free version of making an Indian sweet with broken wheat. Learn how to cook lapsi in pressure cooker.
To make fada lapsi in pressure cooker, heat the ghee in a pressure cooker, add the broken wheat and sauté on a medium flame for 5 to 7 minutes or till it turns light pink in colour. Add the raisins and cashewnuts, mix well and cook on a medium flame for a minute. Add the sugar and 1½ cups of hot water, mix well and pressure cook on a high flame for 4 whistles. Allow the steam to escape using natural/ quick release method (refer handy tip) before opening the lid. Serve hot garnished with cardamom powder.
Lapsi, a yummy dessert hardly needs any introduction! Broken wheat normally takes time to cook. However, in the Pressure Cooker it cooks properly and swells promptly. Try this quick version of pressure cooker lapsi.
To cook lapsi in pressure cooker is very simple and effortless. Addition of cashew and raisins along with cardamom powder towards the end is the perfect taste enhancer.
Full of flavour and eye appeal, this Gujarati fada lapsi in pressure cooker has an amazing texture and mouthfeel. It is one of the perfect Indian mithai to serve as an end to a Gujarati thali of puri, shaak, kadhi and bhaat. Relish this Gujarati Mishtan hot.
Tips for fada lapsi in pressure cooker. 1. While choosing broken wheat, it should be clean, evenly-sized and without any foreign particles like dust or stones. 2. There is no soaking involved in this recipe, so remember to use hot water for cooking. 3. If you are not serving immediately, ensure to reheat it before serving.
Enjoy fada lapsi in pressure cooker recipe | pressure cooker lapsi | how to cook lapsi in pressure cooker | Gujarati fada lapsi in pressure cooker | with step by step photos. gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya | with 16 amazing images.
gajar ka halwa without mawa is a delicious halwa with the rich hue of carrots and the luxurious flavour of milk. Learn how to make carrot halwa without khoya.
This easy, quick gajar halwa without mawa, is so easy and simple, and is made with common, everyday ingredients. It does not even use khoya. You can make it on any day you feel like treating your family to a special desi dessert.
This carrot halwa without mawa has the perfect amount of sweetness, creaminess and the flavour is very delicately perked up by the addition of cardamom powder. And the garnish of dry fruits gives a finishing touch to this Indian mithai.
This carrot halwa without khoya can be served at the end of any Indian party and also during the fasting festivals of Janmashtami, Ekadashi and Navratri. It is often a part of ‘chappan bhog’ served as an offering to Lord Krishna during Janmashtami.
Tips for gajar ka halwa without mawa. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Make sure to use nice and red carrots they are comparatively sweeter than orange carrots. 3. Use full fat milk to make this luscious gajar halwa.
You can also try other tasty Indian treats like the Khubani Halwa and the Lauki Halwa.
Enjoy gajar ka halwa without mawa recipe | carrot halwa without mawa | easy gajar halwa without mawa | carrot halwa without khoya with detailed step by step photos. kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images.
kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut .
Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate!
To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve.
With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience.
An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days.
Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water.
Enjoy kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with step by step photos and video.
anjeer halwa recipe | dry figs halwa | anjeer badam halwa | with 28 amazing images.
anjeer halwa, also known as dry figs halwa is an amazing Indian dessert recipe that can be made on special occasions. Learn how to make anjeer halwa recipe | dry figs halwa | anjeer badam halwa |
anjeer halwa is a must-try for people who are fond of desserts or halwa in general. Halwa is a classic Indian mithai that is usually prepared for festivals and special occasions. You can impress your guests and family by making this tasty anjeer halwa recipe.
The anjeer badam halwa is a delicious dessert made of puréed figs, powdered almonds and nuts, cooked with ghee and a little bit of sugar to add to the natural sweetness of figs. The almonds and figs complement each other beautifully in flavour and texture, while the milk powder and ghee give a very luxuriant mouth-feel and flavour to this halwa.
Tips to make anjeer halwa: 1. You can use jaggery instead of sugar to make this halwa more healthier. 2. You can add little more water if you want the figs paste to be smooth and not grainy. 3. You can top the halwa with your favourite nuts or have as it is. 4. While re-heating the halwa you add adjust the consistency by adding little water.
Enjoy anjeer halwa recipe | dry figs halwa | anjeer badam halwa | with detailed step by step photos.