Kyane Halvo (Banana Halwa)

Kyane Halvo is a very popular sweet in Kerala and Coastal Karnataka. It is generally made using a special variety of banana- 'Nendrabale'. This is abundantly grown in Kerala. This is our favorite halwa. My mother never made this at home as this is time consuming. So even I never thought of giving it a try.

Last year I bumped into this recipe by Red Chillies and was impressed. I tried it once when I had lot of over ripe bananas and they turned out very good. I reduced the sugar amount and added cashew for some texture. The halwa vanished within an hour. So now you know how it tasted. Trust me the effort is all worth at the end :-)

Ingredients:

• Bananas, big sized (over ripe)- 4
• Sugar- 1/3 cup (increase accordingly)
• Ghee (clarified butter)- 3-4 tsp
• Cardamom pods- 3
• Cashew nut- As desired (optional)

Procedure:

Take bananas that are really ripe. 

Now peel the bananas and put them in a pan (nonstick pan is better).

Then mash them using your hands or a fork. Add 1 tsp of ghee and start heating the mashed bananas on a medium heat (Initially there is no need to stir continuously).

After 15-20 minutes of cooking the mashed bananas slowly starts changing color. At this point add sugar and another tea spoon of ghee. Mix well and continue heating.

After 35 minutes of cooking, the mixture looks like this (light brown in color). Here onwards, the mixture needs continuous stirring. Add one (or two) more tea spoon of ghee, cashew pieces and cardamom powder. Mix well and continue heating.

When the mixture turns dark brown, everything comes together and forms a single mass (for me it took a total of 45 minutes. If you want firm, chewy halwa then fry it for little extra time. I made soft halwa).

Now transfer this mixture to a greased plate (I used loaf pan) and spread it evenly with a greased spoon.

Allow this to cool for some time and then cut it into desired shape.

Serve it at room temperature or store in an air-tight container. Above measurement makes six good sized pieces.

Note: The halwa I made was soft and not very sweet. You can add upto 2/3 cup sugar and also increase the ghee to match with the store bought ones. 

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Kuve Pitta Duddali (Arrowroot Halwa)

Kuve Pitta Duddali is a newly learnt dish. In Konkani, kuve peeta means arrowroot powder and duddali means halwa. I got this recipe from a cook book written by Jaya V Shenoy. This recipe is very simple and can be made within 15-20 minutes (cooking time). Its very hard to go wrong with the making of it and the best part is it doesn't demand any ghee :-)

Arrowroot powder is generally used as a thickening agent. I have been thinking of making this from a long time. My mother never made this for us but she says that my grand mother used to make this regularly especially during summer time as it has a cooling effect on our body. I loved it the very first time I tried it. The halwa has a very different texture. Do try making this simple halwa and enjoy!!

Ingredients:

• Arrowroot powder(kuve peeta)- 1/2 cup
• Sugar- 1/2 cup
• Milk- 1/2 cup
• Water- 1 1/2 cups
• Cardamom pods- 2
• Ghee- For greasing

Procedure:

Take arrowroot powder in a bowl and add plenty of water to it and mix well. 

Now allow this mixture to rest for half an hour. The powder settles at the bottom leaving clear water at the top.

Now slowly drain the water (as much as you can). Then add 1 1/2 cups of water to the thick white paste and mix well. Now add this diluted paste to a kadai (or pan) along with milk and sugar. Mix well and start heating this mixture on a medium heat.

Once the mixture gets heated, it starts to thicken. Keep mixing it continuously.

Gradually the mixture thickens completely and reaches a halwa stage (as shown below). At this stage add cardamom powder and mix well.

Then pour this mixture into a greased tray and even it out.

Allow it to cool. Then cut it into desired shapes. 

Kuve Pitta Duddali is ready!!

Serve it warm or at room temperature. Above measurement serves 2-3 people.

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Celebrating 300th Post with Wheat Flour Halwa

Wheat Flour Halwa is a simple yet delicious halwa. I learnt making this from my mother. We call it 'Karkala Cake' as this is commonly made and served in many local hotels of Karkala (Karkala is a small village near Mangalore, Karnataka, India). It had really been a long time since I had this halwa. So thought of making it, to post as my 300th post. Yes, you read it right- 300th post!!

I cannot believe that I finished posting 299 recipes! The journey was indeed a good one so far. It is almost two years since I started blogging and I learnt a lot with each passing day. I am always thankful to my husband who has been a constant support in this journey. I also thank all my readers for encouraging me. Happy Cooking!!

Ingredients:

• Wheat Flour- 1 cup
• Melted Ghee (Clarified butter)- 5 Tbsp
• Sugar- 3/4 cup (adjust accordingly)
• Water*- 2 cups
• Cardamom pods- 4
• Cashews and raisins- As required

*Use can as well use milk or a mixture of milk and water.

Procedure:

Heat 4 Tbsp of ghee in a deep pan (save 1 Tbsp of ghee to add at the end). Now add the chopped cashews and fry it until it turns light brown.

Then add the raisins and fry for few seconds. Then add the wheat flour and mix well until the ghee gets distributed evenly.

Now fry this mixture on a medium flame with constant stirring until it turns deep brown color. Care should be taken to stir it constantly to avoid burning. While the flour is getting roasted start heating water in another pot.

When the flour turns deep brown, add the hot water slowly with constant mixing (mixing has to be done constantly to avoid lumps).

Once it absorbs all the moisture, add sugar.

Mix well and heat the mixture for another 2 minutes. Then add the remaining 1 Tbsp of ghee and turn off the heat. Finally add the crushed cardamom and mix well. 

Wheat Flour Halwa is ready!!

Serve it warm or at room temperature. Above measurement serves 2-3 people.

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Beetroot Halwa (Microwave Method)

Beetroot Halwa is a popular Indian dessert. The grated beetroot is cooked in milk with loads of ghee, resulting in a yummy halwa. I made slight variations to my carrot halwa recipe and made this halwa. It tasted very good.

From a very long time I wanted to try beetroot halwa and somehow I was always doubtful regarding its taste. Neither did I get a chance to taste anywhere. Finally I gathered all my courage to try it out and to my surprise it tasted good. I tried to make it in a microwave oven for a change and it worked great. 

Ingredients:

• Beetroot, grated- 3 cups
• Milk - 3/4 cup
• Sugar- 2/3 cup (adjust as per your taste)
• Ghee/ Clarified butter- 3-4 Tbsp (you can add more)
• Dry fruits, chopped*- of your choice
• Cardamom Powder- 1/2 tsp

*I used a mixture of cashew nut, pistachios and raisins. You can add any of these or omit it completely.

Procedure:

Wash the beetroots and trim its ends. Then remove its outer skin and then grate it.

Now take a microwave safe bowl (I used a pie dish) and add 1 tsp of ghee (you can as well make in a kadai on stove top). Then add the chopped dry fruits and microwave it until they turn light brown (it took roughly 4 minutes for me). Then transfer them to a small bowl.

Now in the same pan add 2-3 Tbsp of ghee.Then add the grated beetroots. Mix it well and microwave it for 5 minutes on high or until you start getting a nice aroma (stir once, in between to avoid burning).

Then add the milk and give a good mix. 
Then microwave it again on high until all the moisture gets evaporated. It took 7 minutes for me (stir 1-2 times in between so that the mixture doesn't burn).

Then add sugar, remaining 1 Tbsp of ghee and the roasted dry fruits (save some of the roasted dry fruits for garnishing). Mix well and again microwave it on high until all the moisture goes away and a halwa consistency is got (it took a total of 12 minutes for me. For every 3-4 minutes take it out to give it a stir). 

Finally add cardamom powder. Mix well and transfer it to a bowl and garnish it with remaining roasted dry fruits. 
Beetroot Halwa is ready!!

Serve it hot/warm/cold. Above measurement serves 2-3 people.

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Carrot Halwa

Carrot Halwa is a very popular Indian dessert. It is also popular as "Gajar Ka Halwa", in northern part of India. This halwa is very rich, as the carrot is cooked in full fat milk and then loads of ghee is added. Making this halwa is easy just that it is little time consuming. But I assure that the final product is yum!! 

I learnt this recipe from my mother. There are so many variations of Carrot halwa but I always liked my mother's version. This is one of the few desserts that I used to make in my college days. This halwa is very commonly made for parties, get together etc. Many people like to serve hot carrot halwa with cold Vanilla ice cream. Personally I don't like it as the ice cream will over power the halwa or the other way.

Ingredients:

• Carrot, grated- 4 cups
• Evaporated Milk (low fat)*- 1 can (354 ml, nearly 1 1/2 cups)
• Sugar- 1/2 cup (increase as per your taste)
• Ghee/ Clarified butter- 4 Tbsp+ 1 tsp (you can add more)
• Dry fruits, chopped**- of your choice
• Cloves- 4
• Cardamom Powder- 1/2 tsp

*You can substitute evaporated milk with low fat or full fat milk. 

**I used a mixture of cashew nut, almond, pistachios and raisins. You can add any of these or omit it completely.

Procedure:

Wash the carrots and trim its ends. Then remove its outer skin and then grate it ( I used a grater with large holes, as I wanted to give a nice texture to halwa).

Now take a wide pan (I used a cooker pan) and heat 1 tsp of ghee. Then add the chopped dry fruits and fry until they turn light brown. Then transfer them to a small bowl.

Now in the same pan add 3 Tbsp of ghee and add cloves. Once you get the aroma, add the grated carrots. Fry it for 2-3 minutes or until you start getting a nice aroma.

Then add the evaporated milk (or milk) and give a good mix. 

Cook the carrots until the milk is reduced completely (I gave 1 whistle in the cooker and then again cooked until the milk was reduced completely).

Then add sugar, remaining 1 Tbsp of ghee and the roasted dry fruits (save some of the roasted dry fruits for garnishing). Mix well and allow it to cook further until all the moisture goes away and a halwa consistency is got. Turn off the heat and add cardamom powder. Mix well and transfer it to a bowl and garnish it with remaining roasted dry fruits. Carrot Halwa is ready!!

Serve it hot or cold. Above measurement serves four people.

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Nanchane Duddali (Finger Millet/Ragi Halwa)

Nanchane duddali is a jaggery based  halwa. I got this recipe from my mother. In Konkani, Nanchano means Finger millet/ Ragi and duddali means halwa. Since ragi is a rich source of calcium, this halwa is very good for health. It is low in fat and also has Iron content in it (because of the addition of jaggery).
This halwa has a very different texture and taste. Generally it is said that the consumption of ragi has to be increased in summer. This is because it has a cooling effect on the body. Try making this halwa and get the goodness of ragi.

Ingredients:

• Ragi*/ Fingermillet- 2/3 cup
• Jaggery- 1/2 cup (adjust accordingly)
• Cardamom pods- 3-4
• Clarified butter/Ghee- 1 Tbsp

*Can I substitute ragi with ragi flour?
It is always advisable to use ragi over ragi flour. When ragi is used, the halwa gets a better taste and texture. However if ragi is unavailable, then try making it with small amount of ragi flour.

Procedure:

Wash ragi and then grind it to get a paste as fine as possible. Add water as required. Then strain it to get the thick milk from ragi. Then transfer the remains of ragi (from the strainer) to a bowl and add little water and again strain this mixture in the bowl which contains the thick milk of ragi. Repeat this process two more times, so that the milk from ground ragi is extracted completely ( I added 320ml of water or in simple words twice the amount of water that a 2/3 cup can hold).

Add jaggery to the milk collected from ragi and mix well until it melts completely. Check for the sweetness and you can add more at this point. Then add the cardamom powder as well. Now transfer this mixture to a kadai.

Now start heating it on a medium flame and keep stirring continuously. After 3-4 minutes, the liquid starts to solidify and the color starts to deepen.

Continue to stir further, until everything gets solidified. Once done, add ghee and mix well. Turn off the heat.

Transfer it to a plate which is greased with ghee. Spread the mixture evenly as shown below. Allow it to cool for 15-20 minutes.

Once it cools, cut it into desired shape. Nanchane Duddali is ready!!

Serve it with small amount of ghee drizzled on top. Above measurement serves three people.

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