Green Chili Halwa / Mirchi Ka Halwa / Pudding

 

           Ever heard of a dessert prepared with green chilies? Sounds unique but actually it turns out very delicious without any trace of any spiciness. The end product is like any other halwa / pudding that is generally made, but far more yummier. So it is an interesting twist to the traditional Indian style halwa. I bet no one will be able to guess the core ingredient. 

              In this recipe, I have made use of few big size green chilies, those meant for making pickle. The use of sugar balances out the heat from the chilies, thus creating a yummy dessert. 

               I flavored it with cardamom powder and rose water. This amazing halwa is for those who likes experimenting something different. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare this rich, creamy and delectable Halwa. 

• 250 gms. big size green chilies, deseeded & sliced
• 2 tsp. lime juice
• 2 tbsp. ghee
• 1/4 cup mashed khoya 
• 1/4 tsp. cardamom powder
• 1/2 cup milk
• 1/3 cup powdered sugar
• 1 tsp. rose water
• 1 tbsp. slivered almonds & pistachios
• few dry rose petals 
• few saffron strands

 

          Boil the sliced green chilies along with lime juice twice for 2-3 minutes. Rinse well each time under running water. Once done, blend into a paste.

            Heat ghee in a pan and sauté the ground chili paste for 2-3 minutes or till the ghee separates.

            Now add the mashed khoya and cardamom powder. Give it a mix and continue to sauté, by stirring continuously till the halwa turns slightly thick.

            Then add the milk and simmer on a low flame till the halwa turns thick and the ghee separates. 

           Add the sugar and keep stirring till the halwa turns into a desired consistency. Switch off the flame and add the rose water. Mix well. 

           Transfer the halwa to a serving dish and garnish with chopped pistachios, almonds, dry rose petals and saffron. 

           Then enjoy this exotic dessert at chilled or at room temperature.

Boil the sliced green chilies along with lime juice twice for 2-3 minutes. Rinse well each time under running water. Once done, blend into a paste.

Heat ghee in a pan & sauté the chili paste for 2-3 minutes or till the ghee separates.

                   Add the mashed khoya & cardamom powder. 

Mix well & sauté, by stirring continuously till the halwa turns slightly thick.

Add the milk & simmer on a low flame till the halwa turns thick & the ghee separates. 

Add the sugar & keep stirring till the halwa turns into a desired consistency.

                  Switch off the flame & add the rose water. Mix well. 

Transfer the halwa to a serving dish && garnish with chopped pistachios, almonds, dry rose petals & saffron. 

     Then enjoy this exotic dessert at chilled or at room temperature.

Jaggery Mawa Kulfi

 

           Kulfi is an equivalent to Indian ice-cream. They are basically frozen dessert prepared with milk and other flavoring agents. They are just perfect during hot summer days or as an after-meal dessert. This is a great party recipe too apt for special occasions. 

           Today I would like to share a healthy, rich and a creamy kulfi with jaggery. So just substitute white sugar with jaggery. I have added some store bought mawa for a creamy texture. To prepare this absolutely easy and delicious chilled dessert, check out the step by step pictorial recipe to prepare this ever popular Indian ice cream. 

• 1/4 cup jaggery
• 2 tbsp. water
• 1 cup evaporated milk
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 cup grated mawa / khoya / milk solids
• powdered jaggery, chopped nuts, saffron and dry rose petals to garnish

         In a pan, add the jaggery and water. Simmer till it melts completely.

         Add the milk, cardamom powder and rose water. Bring it to a boil and simmer for 2-3 minutes. 

        Add the grated mawa and the powdered nuts. Mix everything well and simmer further till it thickens to a pouring consistency. Keep aside to cool slightly.

          Pour into kulfi moulds or paper cups, covered with an aluminum foil and refrigerate overnight. 

          While serving, dip the moulds in water for a minute to loosen. Serve chilled, garnished with powdered jaggery, chopped nuts, saffron and dry rose petals. 

                             In a pan, add the jaggery.....

                 and water. Simmer till it melts completely.

Add the milk, cardamom powder & rose water. Bring it to a boil & simmer for 2-3 minutes. 

                      Add the grated mawa.....

                       & the powdered nuts. Mix everything well.

Simmer further till it thickens to a pouring consistency. Keep aside to cool slightly.

Pour into kulfi moulds or paper cups, covered with an aluminum foil.

                     Refrigerate overnight and demold them. 

Serve chilled, garnished with powdered jaggery, chopped nuts, saffron & dry rose petals. 

Cranberry Pistachio Kulfi (Indian Ice Cream)

          Kulfi is an equivalent to Indian Ice cream which is basically a frozen dessert prepared with milk and other flavoring agents. They are just perfect during summer or as an after-meal dessert. Today let me share kulfi made with milk, some store bought pedas (instead of khoya), cranberry puree and some chopped pistachios. 

          It turned out absolutely yummy with a creamy texture and a slight crunch from the chopped nuts, So serve this chilled dessert and bring a smile among your loved ones. Besides beating the summer heat, make any occasion  memorable with this yummy cranberry pistachio kulfi. 

• 2 cups full cream milk
• 1/3 cup cranberry puree 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 milk pedas, crumbled
• 1 tbsp. chopped pistachios

          Bring the milk to a boil and simmer for 4-5 minutes. Add the crumbled pedas, pistachios and cardamom powder. Continue to simmer till it slightly thickens. Keep aside to cool.

          Add the cranberry puree and rose water. Mix well and pour into kulfi moulds. Refrigerate overnight.

          While serving, dip the moulds in water for a minute to loosen. Serve chilled, as desired.

Coffee Flavoured Kulfi - Indian Style Ice Cream

          Kulfi is an equivalent to Indian ice cream. They are basically frozen dessert prepared out of milk and other flavoring agents. They are just perfect for hot summer days or as an after meal dessert too. Today I prepared kulfi with some coffee flavor and a twist to it. 

          I added some store bought pedas instead of khoya. It was absolutely delicious with a creamy texture and a slight crunch from the chopped nuts. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups full cream milk
• 1/4 cup milk powder
• 4-5 pedas, crumbled / 1 cup khoya (thickened milk)
• 1/3 cup chopped pistachios & cashews (save some for garnishing)
• 1 tsp. instant coffee powder
• pinch of saffron strands
• kulfi moulds

         Bring the milk to a boil. Simmer on a low flame for 4-5 minutes. Add the crumbled pedas and chopped nuts and mix well. (Adjust sweetness and add more if preferred). Simmer for 10-12 minutes.

          Then add the coffee powder. Give it a stir and add the milk powder. Keep stirring and continue to simmer till it thickens and you get the desired consistency.

          Set aside to cool. Spoon them in kulfi moulds and freeze overnight. While serving, demould them and garnish with saffron and chopped pistachios. 

          Enjoy these chilled summer delicacy as an after-meal dessert or anytime you wish.


          

                              Bring milk to a boil. Simmer on a low flame for 4-5 minutes.

                               Some store bought pedas that I used instead of khoya.

                                Crumble them.

                     Add chopped nuts & crumbled pedas. Mix well & simmer for 10-12 min.

                               Add coffee powder & mix well.

                                Add milk powder & give it a stir.

                                Simmer till it thickens. Keep aside to cool down.

                                Spoon into kulfi moulds.

                                Freeze them overnight.

                    Demould them & garnish with saffron & chopped pistachios. Enjoy these
                    chilled summer delicacy as an after-meal dessert or anytime you wish.