Dudhi Halwa | Lauki Halwa is super easy to make and depending on the mood can be made simple or decadent. Either way it is very delicious and quite popular.
With Diwali being just round the corner, I decided to make a fully loaded version of this delicious Halwa and am quite pleased with the results. I have used Mawa and Ghee libreally in this version of the Dudhi Halwa and so after it cooled, it solidified a bit and I could even cut it into the burfi shape. 🙂 However, if you do not use Mawa it remains soft and nice and is much lighter on the stomach as well.
When I made Dharwad Peda last year, I had written about how that sweet and Belgavi Kunda are dear to me from my childhood. Both these sweets were a once-in-a-year treat when Dixit Uncle (Amma’s colleague and a dear family friend) went on his annual vacation to Belgaum.
We do get a version of Dharwad Peda called Mathura Peda here in Mumbai, but Belgavi Kunda is scarce. I try to make do with Milk Cake or Therattipal but it is just not the same thing.
I have seen many recipes and posts for Belgavi Kunda but none motivated me to try them. Last week, Swapneel Prabhu posted “I made a no-bake Kunda tart with a marzipan-like mildly sweetened roasted nuts base and filled it with fresh homemade Kunda. I served the tart slice with some honey and sea salt Kulfi, again homemade.” The accompanying photo was what made me try this recipe almost immediately.
Swapneel’s Kunda turned out just the way I remembered it. Grainy, caramel-y, and above all super delicious. So I am in heaven. Also this post comes at the perfect time with Gokulashtami being round the corner. 🙂
Before I get on to the recipe a few words about Swapneel. He is considered the resident Master Chef on a foodie group we are all members of. (After reading about his Kunda tart in his own words do you have any doubts?). He comes up with so many innovative variations of traditional dishes and such wonderful plating that I am forever drooling over his food pics.
Here are a couple of dishes from Swapneel that are a testament to his passion for food and his level of skill.
Consider this Malabar Fish dish that Swapneel describes as:”Malabar Fish (Kingfish/Surmai) Tikka, Moilee Beurre Blanc, Madras Shallot Ash, Tapioca and Walnut Crumb, Tomato Chutney, Apple, Orange, Pickled Swiss Chard and Celery.Phew!I wanted to try doing three different styles of plating.
That meant there were certain variations in components and also in the way they were handled.”
How about this wonderful salad, which in Swapneel describes as “A vegan salad of oven-roasted yam, wild greens (sea purslane and what is locally known as ‘Koral’ leaves), tender coconut, star fruit, tied together with a mango-mustard dressing, finished with a sprinkle of toasted sesame seeds.“
Can you see why I was so excited when Swapneel posted the Belgavi Kunda recipe? 🙂
How to Make Belgavi Kunda
Belgavi Kunda - Recipe by Swapneel Prabhu
Belgavi Kunda can have people in raptures. In essence it is a simple dessert. Just boil milk down till it is almost solid and add caramel to it. However, it takes time. This recipe for Belgavi Kunda saves us all the time by giving us a shortcut with no compromise on the taste.
tbspGhee - 2
tbspCurd - 2
tbspSemolina - 2Rava/Sooji
tbspDink Powder - 2Gond/Edible gum
Milk - 1 litreFull fat
cupSugar - 1
tspGreen Cardamom powder - 1optional
Crushed nuts - For garnish
Take an 8 to 10" plate with edges.
Coat it with about 1 tsp ghee.
Heat the ghee in a pan.
Add the edible gum powder and fry on a low flame till it puffs up.
Add the Rava and toast till brown and fragrant.
Add the milk, stir and bring to a boil.
After the milk boils, take off the heat.
Stir in the curd.
Add sugar to a non-stick pan.
Over medium heat, melt the sugar till it turns into caramel (brown thick liquid).
Add the milk mixture to the caramel. Be careful while doing this as you have a danger of being splashed a bit.
Now cook the mixture on a low flame while stirring regularly.
Cook till the liquid is evapourated and you have a thick, slightly liquid milk solid mix. A little loose than a Barfi mix.
Add the cardamom powder. Nutmeg powder may also be used.
Garnish with slivered nuts.
Let it rest for a few minutes.
You can serve the Belgavi Kunda both warm or cold.
Belgavi Kunda does not set into a firm block. It is not supposed to. Traditionally, it is just served in a cup like Halwa.
Yesterday, I was making Eggless Mango Cheesecake and I had some Mango Pulp left over. I decided on the spot to experiment and make some Mango Sheera. It turned out to be quite delicious and quite a hit with Mango-crazy family.
How to Make Mango Sheera or Amba Sheera
Mango Sheera or Aam ka Suji Halwa
Mango Sheera is essentially Suji ka Halwa flavoured with Mango Pulp. I love it because it combines two elements I love; Mango and Sheera
3/4CupRava or Semolina
10 to 12Cashew Nuts
6 to 8Saffron Yellow Food Colour
Preparing the Sugar Syrup
Boil the water.
Add the sugar to it.
Simmer till the sugar melts.
Turn off the heat.
Add the saffron yellow food colour.
Method to Make Mango Sheera or Aam ka Suji Halwa
In a kadai or a heavy-bottomed vessel, heat the ghee.
Ugadi or the Telugu New Year is on April 8, 2016. Also celebrated in Karnataka and in Maharashtra as Gudi Padwa. It is both a time of piety and gaiety. We start the day with prayer and Ugadi Pachadi and then celebrate the a time for family and friends. As with all festivities food plays a very important role. What better way to celebrate any festival than with sweets. 🙂 So today, I am presenting the recipe for Badam Halwa.
A rich dessert that is easy to make, Badam Halwa has a very very subtle taste. It does not need many ingredients; just Badam, saffron, milk, cardamom, and sugar. Almost all of these are easily found at home. Badam Halwa can also be stored for quite a while, especially if it is made without milk.