Moong Duler Halua

Ingredients


100 gms Moong Dal
200 gms Ghee
100 gms Sugar
1/2 glass Water
10 pieces Badam
5 pieces Pista
4-5 Currants


Method


Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.Heat water in a pan, add sugar and boil the mixture till sugar melts.Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

Papaya Halua

Ingredients

2 cups papaya
1 cup milk (boiled)
1 cup sugar a pinch of yellow colour
4 tbsp clarified butter (ghee)
5 cashewnuts
5 badam
5 pista a big pinch of cardamom powder



Method


Peel the skin, remove the seeds and grate the papaya. Roast the garnishing ingredients (except cardamom powder) in 2tsp of ghee till they turn into light golden yellow colour. Allow it to cool then broken into small pieces. Now heat a heavy bottomed pan and heat with 2 tbsp of ghee. Add the grated pappaya and saute on low flame till the raw smell disappears. Now add milk and mix well. Cook on low flame till the papaya become tender. Once the halwa starts to thickening stir continuously for 2-5 mins. At this point add sugar food colour.Combine well and cook for further thickness. Add the remaining ghee and stir. Cook on low flame till the ghee separates form the mixture. Finally add the garnishing ingredients. Now your easy and tasty papaya(pappali) halwa is ready to serve. Serve hot or cold.

Carrot Mithai

Ingredients

1/2 kg carrots
1 cup milk (boiled)
1 cup sugar or to taste a pinch of cardamom powder
2 tbsp ghee
10 cashew nuts
10 badam(nut) (optional)
10 pista (optional)


Method


Wash, peel and grate the carrots.Heat a pan with 1 tbsp of ghee and roast the garnishing ingredients and keep aside.Add the remaining ghee and heat. Put the grated carrot and saute on low flame till the raw smell disappears.Add milk and boil on low flame till thick Once it's starts thickening add sugar and stir continuously.Cook on low flame for further thickness.Add cardamom powder and stir continuously till the ghee separates from the mixture. Finally garnish with roasted garnishing ingredients.Carrot halwa or gajar ka halwa is ready to serve.Serve hot or cold.