Nolen Gurer Karachi / Bombay Halwa (Halwa made of Date Palm Jaggery - Bong style)

          Karachi Halwa, also known as Bombay Halwa is a very popular sweet worldwide. It is typically made of corn flour, sugar, generous amount of ghee and few dry fruits. You can also call it Corn Four / Corn Starch Halwa as it is the main ingredient in this recipe. It is a very easy recipe with very few ingredients in it. This halwa has a jelly like texture with added food color and is flavored with cardamom powder. So check out the step by step pictorial recipe to prepare my version of Nolen Gurer Halwa. 

        

           However in this recipe, I made use of Nolen Gur (Date Palm Jaggery) instead of sugar. The latter is a seasonal delicacy used to prepare various kinds of Bengali sweets. So here I combined both corn flour and jaggery and created a delicious and an aromatic sweet to relish. As jaggery is a natural sweetener, there is absolutely no need for any extra sugar. 

          I have not added any food colour. The rich orangish colour comes from the use of jaggery and saffron. It has a long shelf life and can be stored in an air-tight container. It can be used as a party dessert, as a festive sweet or as a special gift to your near and dear ones. 

          There are different version about the origin of Karachi Halwa. It is said it originated in Karachi (Pakistan) by Sindhi community. It later came to be known as Bombay Halwa as the owners moved to the city of Mumbai after the partition. So now it goes by two names - Karachi Halwa and Bombay Halwa.

• 1/2 cup corn flour
• 2 cups water
• 1/4 tsp. cardamom powder
• 1 pinch of saffron
• 1 tsp. rose water
• 1 cup nolen gur (Date Palm jaggery)
• 1 cup water
• 3-4 tbsp. ghee
• 1/3 cup mixed dry fruits 

         In a bowl, take the corn flour, water, cardamom powder, saffron and rose water. Whisk well and keep aside for 1-2 hours for the saffron to get infused. 

         In a pan take the nolen gur (Date palm jaggery and water. Keep stirring till the jaggery melts completely. 

          Mix the corn flour mix again and pour it into the pan. Keep stirring on a low flame till everything is well combined and thickens slightly.

          Now add 1 tbsp. of ghee and continue to mix till it is well absorbed. Keep adding a tbsp. of ghee at intervals and keep stirring. 

          Halfway through the process add the mixed dry fruits (preserving few to garnish). 

          Cook till the mixture turns glossy and thickens into a mass. It will take approximately 30-35 minutes. 

          Grease a try well with ghee and sprinkle remaining dry fruits, dry rose petals and few saffron strands. 

          Transfer the halwa into it and set aside for 2 hours for it to cool down. Cut into squares and enjoy this delightful sweet as a party dessert, as a festive sweet or as a special gift to your near and dear ones. 

In a bowl, take the corn flour, water, cardamom powder, saffron & rose water.

        Whisk well & keep aside for 1-2 hours for the saffron to get infused. 

               In a pan take the nolen gur (Date palm jaggery and water. 

                  Keep stirring till the jaggery melts completely. 

Mix the corn flour mix again & pour it into the pan. Keep stirring on a low flame till everything is well combined & thickens slightly.

        Add 1 tbsp. of ghee & continue to mix till it is well absorbed. 

              Keep adding a tbsp. of ghee at intervals & keep stirring. 

 Halfway through the process, add the mixed dry fruits (preserving few to garnish).

                Cook till the mixture turns glossy & thickens into a mass. 

                     It will take approximately 30-35 minutes. 

 

Grease a tray and sprinkle with some chopped dry fruits, dry rose petals and few saffron strands.

           Transfer the halwa into & set aside for 2 hours for it to cool down. 

                               Cut into squares.

Enjoy this delightful sweet as a party dessert, as a festive sweet or as a special gift to your near and dear ones. 

Roasted Moong Dal Halwa

 

          Moong Dal Halwa is a traditional festive dessert made during special occasions. This rich indulgence is a very popular North Indian lentil based sweet made of split moong dal / green gram, ghee, milk, cardamom powder and sugar. However, I tweaked it a bit by dry roasting the lentil and boiling it before making the halwa. 

          You need a lot of patience to prepare this yummy dish, but it is worth the effort. Garnish with chopped dry fruits and enjoy it slightly warm.  So check out the step by step pictorial recipe to prepare my version of this classic delicacy. 

• 1/2 cup moong dal (green Gram lentil), dry roasted 
• 1/3 cup ghee
• 1/2 cup milk
• pinch of saffron
• pinch of yellow food color
• 2 tbsp. chopped pistachios
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1/3 cup sugar
• chopped pistachios, dry rose petals and sugar coated fennel seeds

           Soak the dry roasted moong dal overnight or for a minimum of 3-4 hours. Then pressure cook in 1 & 1/4 cup water for 3-4 whistles. 

          When it cools down, grind it into a paste and keep aside. Meanwhile, soak the saffron in the milk and keep aside.

          Heat ghee in a non-stick pan and cook the ground paste, stirring continuously till almost dry. Then add the saffron milk and cook till the halwa is reduced to half. 

          Now add the food color, cardamom powder, chopped pistachios and sugar. Keep stirring till it leaves the sides of the pan. (I kept it slightly pasty instead of grainy). 

          Transfer to a greased bowl and let it set for a couple of minutes. Invert it on a serving plate and garnish with chopped pistachios, dry rose petals and sugar coated fennel seeds.

          Enjoy it at room temperature or slightly warm for that ultimate experience. 

                                  The ground paste.

                   Heat ghee in a non-stick pan & cook the ground paste, stirring continuously                                       till almost dry.

                         Then add the saffron milk & cook till the halwa is reduced to half. 

                           Now add the food colour, cardamom powder, chopped pistachios 

                                  and sugar. 

                       Keep stirring till it leaves the sides of the pan. (I kept it slightly pasty 

                       instead of grainy). 

             Garnish with chopped pistachios, dry rose petals & sugar coated fennel seeds.      

Gajar Ka Halwa (Carrot Pudding)

          This is a very popular dessert in the Northern regions of India, especially Punjab. It is basically grated carrots, cooked with sugar, milk, khoya and cardamom powder. Due to unavailability of khoya, I used store bought milk pedas. They were a perfect substitute and gave this dessert a nice creamy texture and flavour.

           There are many ways of making this yummy dessert. Most households have their own version of this recipe. I have used a quick method by pressure cooking it first, thus reducing the cooking time. However, the real taste lies in cooking it the traditional way by simmering on a low flame.

            It can also be cooked in a microwave. To make it more healthy, opt for brown sugar and less of ghee. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 3 med size carrots, grated
• 1 cup evaporated milk
• 4 milk pedas, crumbled
• 2 tbsp. ghee (clarified butter)
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• few dry rose petals
• 1 tbsp. rose water (opt)

           Heat ghee in a cooker and sauté the carrots for 1-2 minutes on a low flame. Add milk and pressure cook for 2-3 whistles.

          When cool, transfer it to a non-stick pan and keep stirring on a low flame till the moisture is reduced.

          Add the crumbled pedas, cardamom powder and sugar to taste. Continue to stir till it slightly thickens. 

          Add rose water and saffron. Garnish with chopped pistachios and dry rose petals. Serve chilled or at room temperature.

                       Garnish with chopped pistachios and dry rose petals. Serve chilled 
                       or at room temperature.

Semolina Coconut Halwa

          Semolina Halwa in general is a very common and an all time favourite dessert prepared during auspicious occasions and ceremonies. It is very easy and simple to make. I just gave a twist from my side by adding equal quantity of fresh grated coconut to enhance the flavour. It can be relished as it is, as an after meal dessert or as a side dish with poori / paratha.  

• 1/2 cup semolina
• 1/2 cup fresh grated coconut
• 1 tbsp. ghee
• 3-4 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder
• 1 cup milk
• 1 & 1/2 cups water
• 1/2 cup chopped dry fruits (walnuts, raisins, cashews, cranberries, apricots, dates, etc.)
• 1 tbsp. tutti frutti (opt)

          Heat ghee in a pan / kadai. Add the semolina and coconut. Stir fry for a while or till you get a nice aroma coming through. Add rest of the ingredients and mix well.

          Simmer on a low flame till it turns thick. Switch off the flame. Garnish with the tutti frutti and serve in individual bowls in room temperature or slightly chilled.

Quinoa Dates Halwa / Pudding (Sugar free & with no Artificial Colour)

          How about trying out some different and healthy sweets for any festival or for an after-meal dessert? Then try this sugar free and guilt free halwa / pudding made of quinoa and dates. I have not added any artificial colour and I guess this type of halwa is generally not made or heard of. 

          So give it a try and surprise your loved ones with this unique dessert. They are extremely easy and quick to prepare. Serve them as an offering to God or store in an airtight container in the refrigerator to be enjoyed later.

• 1 cup cooked quinoa
• 10-12 seedless dates, soaked in warm water for an hour
• 3 tbsp. ghee
• 2 tbsp. almond powder
• 2 tbsp. milk powder
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tbsp. chopped mixed nuts 

          Blend the soaked dates into a puree and keep aside. Heat 2 tbsp. ghee in a pan and sauté the quinoa for 2 minutes. Add the rest of the ingredients (except rose water & nuts).

           Mix everything well and continue to stir fry on a low flame till it comes together and starts to leave the sides of the pan. Add the remaining ghee and mix well.

           Switch off the flame and add rose water. Transfer to a serving dish or set them in few silicone moulds. 

          Set aside to cool before refrigerating them for an hour. Serve, garnished with the nuts.