1. RAVA PINEAPPLE CESARI
Ingredients
Rawa (sooji)-1 cup
Sugar-2 cup
Water-4 cup
Ghee-1/2 cup
Cashew, raisins-little
Pineapple pieces-1/2 cup
Pineapple essence-1 tsp
Cesari colour-a pinch
Method
Roast the rawa in little ghee till smell comes and keep it aside.
Heat ghee, fry cashew nuts till medium brown, adds raisins and fry it.
Add water and allow it to boil.
Add yellow colour powder and rawa, mix without lumps.
Cook it.
Off the stove.
Add pineapple pieces and essence. mix well.
2. BREAD BANANA ALVA
Ingredients
Bread crumbled-1 cup
Banana crushed-2
Sugar-1 1/2 cup
Ghee-1/4 cup
Elaichi powder-1/2 tsp
Coconut scrapped-1 cup
Cashewnuts-10
Raisins-10
Vanilla essence-1 tsp(option)
Method
Heat ghee fry cashew, then raisins.
Add bread fry lightly.
Add coconut, mix for 2 mts.
Add banana, elaichi, sugar, vanilla essence.
Stir well till alva consistency.
3. BREAD ALVA
Ingredients
Bread crumbled-1 cup
Sugar-1 1/2 cup
Ghee-1/4 cup
Elaichi powder-1/2 tsp
Coconut scrapped-1 cup
Cashewnuts-10
Raisins-10
Rose essence-1 tsp (option)
Method
Do sugar syrup, add coconut and mix well.
Add breadcrumbs, stir well.
Add ghee, elaichi, stir well till alva consistency (ghee comes out)
Add rose essence and ghee fried cashew and raisins.
4. RAVA ALVA
Ingredients
Rava (sooji)-1 cup
Sugar-2 cup
Milk-3 cup
Water-1 cup
Ghee-1 cup
Cashew, raisins
Elaichi-4
Method
Roast the rava in little ghee till smell comes and keep it aside.
Heat little ghee, fry cashew nuts till medium brown and add raisins, fry it.
Mix milk, water, elaichi powder, sugar, ghee, rava together.
Stir all without lumps on medium heat.
Stir well till alva consistency.
Add fried raisins and nuts.
5. EASY WHEAT HALWA
Ingredients
Wheat flour (samba)-1/2 cup
Ghee-3/4 cup
Sugar-3/ 4 cup
Water-1 ½ cup
Elaichi powder-1 tsp
Colour powder-a pinch
Method
In one stove roast the flour in ghee.
In other stove, mix sugar, water, elaichi powder, colour powder.
Boil it.
When it starts boiling pour it in roasting wheat (carefully).
Stir it well till Alva consistency.
6. PEANUT ALVA
Ingredients
Peanut (roasted)-1 cup
Sugar-1 ½ cups
Ghee-1/2 cup
Elaichi-5
Method
Remove the skin from nuts, soak in luke warm water.
Grind to paste.
Do sugar syrup.
Add peanut paste.
Stir it well.
Add ghee side by side and keep on stirring till alva consistency.
Add elaichi powder. Mix well.
Garnish with chopped nuts
7. MAIDA HALWA
Ingredients
Maida-1 cup
Milk-1 cup
Sugar-2 cup
Ghee -1 cup
Elaichi-5
Colour powder-a pinch
Method
In little ghee roast maida till smell comes.
Mix milk,sugar,maida,colour powder without lumps.
Keep in stove,stir till rolling stage.
Add ghee side by side and keep on stirring till alva consistency.
Add elaichi powder ,any nuts preffered.mix well.
8. SEMIA HALWA
Ingredients
Semia -1 cup
Milk-1/2 lt
Sugar-2 cup
Elaichi-5
Kopra-50 gms(option)
Ghee fried raisins and nuts
Ghee-1/4 cup
Method
Roast semia in ghee till golden brown.
Boil milk ,add semia and cooked it.
When the milk is absorbed ,add sugar,colour powder,elaichi powder and mix it.
Add ghee and mix till unsticky level.
Add kopra if need and mix.
Set in ghee greased tray.
Sprinkle nuts and raisins and lightly press it.
Set, cut and serve.
9. BEATEN RICE HALWA
Ingredients
Beaten rice-1 cup
Sugar-1 ½ cup
Milk-1 cup
Water-if required
Colour powder
Saffron-a pinch
Ghee -1/4 cup
Cashewnuts,cucumber seeds-little
Elaichi powder -1/4 tsp
Method
Roast the beaten rice in little ghee and coarsely powder it.
Boil milk ,(add water if in need )add powdered rice,cook it.
Add sugar,mix well.
Add colour ,elaichi powder, nuts,saffron and mix well.
Add ghee and mix till halwa consistency.
10. SWEET POTATO HALWA
Ingredients
Sweetpotato-1 cup(cook and mashed)
Jaggery-1 ½ cup
Elaichi powder-1/4 tsp
Nutmeg powder-a pinch
Ghee-1/4 cup
Method
Dissolve jaggery,strain it.
Allow it to boil and do syrup.
Add mashed s.potato,elaichi and nutmeg powder and mix well.
Add ghee and mix till rolling stage.
Sprinkle ghee fried nuts.
11. MANGO ALVA
Ingredients
Mangopulp-1 cup
Sugar-1 3/4 cup
Ghee -2 tbsp
Mango essence and colour
Saffron(option)
Method
Do sugar syrup.add mango pulp and mix well.
Add essence and colour, mix well till shiny stage.
Add ghee and mix till alva stage.
Note:little khoya can be added for extra taste.
12.DATES ALVA
Ingredients
Dates-1 cup (paste)
Coco powder-2 tsp
Sugar-2 cup
Elaichi-6(option)
Ghee-1/2 cup
Method
Dates paste: soak dates in milk and paste it.
Do sugar syrup. Add dates paste and coco powder.
Stir in low flame, add ghee side by side and stir well till alva consistency.
Sprinkle chopped nuts.
13.COCONUT HALWA
Ingredients
Coconut-1
Raw rice-1/2 cup
Sugar-1 ½ cup
Ghee -1 cup
Elaichi-3
Cashewnuts
Colour powder
Method
Soak the rice for ½ hour.
Scrap the coconut.
Grind rice and coconut to fine paste.
Mix paste and sugar in a heavy bottom vessel.
Keep on stirring,add ghee side by side.
Add colour powder,ghee fried nuts and elaichi and remaining ghee.
Stir till alva consistency.
14. COCONUT HALWA
Ingredients
Coconut-1
Raw rice-1/4 cup
Elaichi powder-1 tsp
Cashew nuts
Ghee-3 tbsp
Jaggery(crushed)-1 cup
Method
Soak rice and grind with scrapped coconut to smooth paste.
In a heavy bottom vessel mix the paste,jaggery and elaichi powder and mix all evenly till rolling stage(doesn’t touch at the sides of vessel).
Fry cashewnuts in ghee and add in halwa.
Stri well till halwa consistency.
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