3 Sweet Halwa Recipes- My baby blog turns 1 today !

A HUGE THANKS to you all, as my baby blog turns one! It is so encouraging to see that Indfused has had over 10,000 visitors,been viewed about 25,000 times and in over 90 countries.

Encouragement and Gratitude are the two words that come to mind, as I write today. I have been blessed to have encouragement and support all along, from my parents and siblings, my in laws, friends, my husband and children.

The Bombay Halwa (the green one in the picture) brings back memories of Aai, my mother. It was her favorite halwa and my recipe is adapted from her cookbook, Ruchi, published in Marathi. My memory dates back to when I was a young teenager and was fascinated by the halwa. I furiously wrote down the recipe. Aai said that the ingredients were simple enough but perfecting the cooking time for the halwa is learned with practice as it depends on many factors like the temperature, humidity in the air, etc…She would perfect the recipes and give lots of tips on how to replicate them.

Her happiness and compliments when her friends, students or I could reproduce one of the recipes, was so genuine and heartfelt! Pappa, my father, always knew how to make us feel special and when I first started cooking, he would cheer me on saying that I had the magic touch! I always carry my parents’ love and blessings in my heart, confident that I will always have it, unconditionally.

My in laws live in Mahim and the 2 varieties of Mahim Halwa remind me of the confidence my father and mother in law had in my cooking skills even when I entered their home as a young bride. That was simply because they knew that my mother was an expert at cooking 🙂

My husband and children have always rallied around me, helping me with my cooking classes and my blog and take their jobs as critics, very seriously! So you can rest assured all the recipes have passed a rigorous taste test 🙂

Last but not the least, a special thanks to all my friends and family! The biggest reward in becoming a blogger for me has been the new friends I have gained in the blogging circle. I am learning so much from you all. Your encouraging likes and comments and awards keep me going….which reminds me that I have not acknowledged the recent awards…..but I promise I am truly grateful for them!

In India, a box of these halwa sweets were given as gifts. The two halwas juxtapose well in texture too-the Bombay Halwa is famous for its chewy texture while the Mahim or ice Halwa is famous for its thin sheets of crisp texture. The halwa was separated by layers of wax paper, so I have tried to create the look. I made small batches of the halwa as I knew that I wanted to make 3 different type, and also knew that I would be consuming most of it. But you can easily double or triple the recipe. Cooking times will vary according to the quantity and the individual microwave.

So here are the recipes-

Bombay Halwa in the microwave !

Makes 6 to 8 pieces

 

Ingredients-

• 1/8 cup corn starch
• 2 teaspoons ghee, divided
• 3/8 cup sugar
• ½ cup water
• Food color. I used McCormick 2 drops of yellow and 1 drop of green food coloring.
• ½ teaspoon cardamom powder
• 1 tablespoon cashew nut pieces
• ½ teaspoon lemon juice

How to make the Halwa-

1. In a microwave safe bowl, combine the cornstarch, one teaspoon of the ghee, sugar and water. Stir well to remove all lumps.
2. Microwave the mixture on high for 3 minutes.

   

3. Stir well. Add the food color, cardamom powder and cashew nut pieces and combine well again. Microwave for 30 seconds, stir and microwave again for 30 seconds.
4. Add the lemon juice and the remaining 1 teaspoon ghee and stir well. Microwave for 30 seconds.
5. Remove mixture onto parchment paper. Cover with another piece of parchment paper and roll mixture with a rolling pin.

   

6. Let cool. Cut into squares and serve!

Tips/ Notes-

• I found that using a heat proof silicone spatula worked very well for stirring the mixture.
• The mixture is ready to be rolled when it does not stick to a wooden spoon.

  

Keasr Pista Mahim Halwa.

Makes 4 to 6 squares

 Ingredients-

• 1/8 cup + 1 teaspoon ghee
• 1/8 cup fine semolina
• ½ cup whole milk
• ½ cup sugar
• A small pinch of saffron strands ,warmed and crushed
• ½ teaspoon cardamom powder
• 2 to 3 drops of yellow food coloring
• About a tablespoon of thinly sliced almonds and pistachios, combined.

To make the Mahim Halwa-

1. Combine the 1/8 cup ghee, semolina, milk and sugar and stir well so there are no lumps. Stir on low heat until it starts simmering.

   

2. Add the crushed saffron and the cardamom powder and keep stirring for about 5 minutes or until the mixture starts to pull away from the sides of the pan.

   

3. Add the food coloring and stir for another 5 minutes or until the mixture moves with your spoon while stirring. Add the 1 teaspoon of ghee.

   

4. Remove from heat and spread on a sheet of parchment paper. Top with another sheet of parchment paper.
5. Roll as thin as you can or want. Remove the upper sheet of parchment, sprinkle the nuts, cover with the parchment again and lightly roll so the nuts stick to the halwa.

   

6. Remove upper parchment. Cut into squares (or hearts)

   

Tips/ Notes-

• This halwa needs to dry for 24 to 48 hours. If it is hot and/or humid, you can cover and leave it in the refrigerator to dry.

Pink, rose flavored Mahim Halwa

Makes 4 to 6 squares

 

This is made very similarly but with 3 major differences. This uses all-purpose flour instead of semolina and dries within minutes. Also this has a crisp crunch to it whereas the semolina recipe has a slight chewy texture.

Ingredients-

• 1/8 cup all-purpose flour or maida

• 1/8 cup +1 teaspoon ghee

• 1/8 cup whole milk

• ¼ cup sugar

• 2 to 3 drops rose essence

• 2 drops red food coloring

• ½ teaspoon cardamom powder

• 1 tablespoon thinly sliced almonds and pistachios combined.

To make the Rose Mahim halwa-

1.  Combine the all-purpose flour, 1/8 cup ghee, milk and sugar and heat it over low heat. Stir well to avoid any lumps.
2. When it starts to simmer, add the rose essence, red food coloring and the cardamom powder. Stir well to combine.
3. When the mixture starts pulling away from the sides of the pan and forms into a soft ball, about 5 minutes on low, add the ghee and stir well.
4. Remove the mixture from the heat and roll the  ‘dough’ between two sheet soft parchment paper to about 1/8 inch thickness.
5. Add the sliced nuts and roll lightly over the parchment paper, so the nuts stick to the halwa.
6. Cut into squares. Let it cool for a few minutes.

Hope you enjoy these triple treat halwas from my kitchen! I am partying with them at Fiesta Friday hosted by Angie and co hosted this week by Judi and Petra . Do join the party and be ready to be dazzled by these amazing bloggers and their creativity!

With love,

Sandhya