Best Halwa Recipes

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

Steps:

• In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
• Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
• Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

CARROT HALWA

Steps:

• Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
• Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

CARROT HALWA (GAJAR HALWA)

Steps:

• Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
• Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
• Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.

GAJAR KA HALWA (CARROT HALWA)

Steps:

• Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
• Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
• Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

INDIAN CARROT PUDDING (GAJAR KA HALWA)

Steps:

• Heat 3 tablespoons ghee in a non-stick deep pot (kadai) and add cashew nuts. Toast for a few minutes until fragrant and lightly browned; transfer to a bowl. Set aside.
• Add 1 tablespoon ghee to the same pot and cook carrots until they are tender, about 5 minutes. Mix in powdered milk and cook over low heat for about 10 minutes. Sweeten with sugar to taste and cook until sugar has dissolved, stirring continuously until the mixture becomes thick, about 10 minutes. Mix in cashews and cardamom powder.
• Serve garnished with extra cashews if desired.

PUNJABI SEMOLINA HALWA (SUJI HALWA)

Steps:

• Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
• Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
• Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
• Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.

BESAN (GRAM FLOUR) HALWA

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.

CARROT HALWA

Steps:

• Grate the carrots with the fine blade of your food processor or with a box grater.
• Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
• Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
• Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
• Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.

HALWA

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.

CARROT HALWA / SWEET

Steps:

• Cook grated carrots with about a cup of milk till soft. You can do this in a thick bottomed pan. Once the milk starts boiling reduce the heat and let the mixture simmer.
• Add the rest of the milk and continue to simmer. After 15-20 minutes, when all the milk is evaporated, add condensed milk to the dry mixture and tip in the sugar as well. Check the amount of sugar , you may require very less sugar as condensed milk is very sweet in itself. Let it simmer till condensed milk also is absorbed and mixture thick.
• Add cardamom powder and mix well.
• The next step is optional. In an another deep pan heat ghee, transfer cooked halwa to it and cook for another minute making sure you stir it with out fail all the way through.
• To serve: - Chop raw almonds, vertically if u can as it looks better that way, and layer them at the bottom of your presenting dish. Layer your halwa on top. This makes the almonds soak in the lovely juices from ur halwa and combines the mixture. This is a tip I learned from my dear friend A. Thanks dear. :-). Feel free to sprinkle a few chopped almonds on top of ur halwa too. - While serving scoop out large portions of ur halwa on to ur serving dish and serve it hot along with a scoop of yummy vanilla ice cream. Heaven!!!
• For an easy microwave method, heat ghee in a MWO safe bowl for 1 minute and add grated carrot. Cook for 2 minutes. Add milk and cook till milk evapourates, stirring occasionally. When the mixture thickens, add condensed milk and sugar. Again cook for another few minutes till mixture turns thick once again. Remove from MWO, add cardamom powder, garnish with almonds and serve.
• A variation to the recipe is adding khoa or grated paneer. I personally do not prefer this as the end result is ever so slightly too sour to my palate.

IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)

Steps:

• Dissolve white sugar and water in a pot and boil for 5 minutes.
• In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
• Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
• Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
• Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
• Enjoy!

SEMOLINA HALWA

Steps:

• Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
• The browning can take approx 10 minutes, shake the pan at times.
• Put the browned semolina aside.
• Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
• Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
• You are looking for the consistency of soft mashed potatoes.
• Transfer to a serving dish.
• Serve hot, warm or cold.

SOOJI HALWA (SEMOLINA DESSERT)

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.

EASY HABSHI HALWA

Steps:

• Preheat oven to 350 degrees F.
• Use a very large pot so this does not boil over.
• Mix all ingredients except nuts.
• Put in pot and put in the oven for 45 minutes.
• Stir occasionally.
• Prepare a dish with grease or wax paper.
• Put in the prepared dish and decorate with nuts.

HALWA CARROT CAKE

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.

GAJAR HALWA (GLAZED CARROT FUDGE)

Steps:

• Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
• Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
• Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.

TURKISH HALWA

Steps:

• Bring water and molasses to a boil in a saucepan. Meanwhile, melt the butter in a separate saucepan over low heat. Stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
• Pour the molasses mixture into the flour, stirring to form a ball. Fold in chopped walnuts. Drop onto waxed paper by the spoonful, and allow to cool completely before serving. Store in an airtight container.

CARROT HALWA (CARROT DESSERT)

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.

GAJAR KA HALWA (CARROT PUDDING)

Steps:

• Cook evaporated milk, cadamom pods, and carrots in a heavy deep saucepan and bring it to boil then reduce heat.
• Cook over medium heat until all the milk gets dried up.
• Stir the mixture occasionally to prevent any sticking.
• Add sweetened condensed milk and ghee and let the mixture dry.
• When it is close to dry and carrots are soft add powdered milk. Mix with a little water to make a paste.
• Note: This can be garnished with nuts or soaked raisins or fresh cream.

ATTA (WHOLE WHEAT) HALWA

Steps:

• Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
• Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.