3 Delicious Halwas to Make in This Winter
Winter is the season of warmth, comfort, and indulgence, and nothing matches the joy of savoring a bowl of delicious halwa. This season is the perfect to enjoy warm, nutritious, and delicious halwas that provide energy and comfort. Halwas are made from wholesome ingredients like jaggery, ghee, nuts, and seasonal produce i.e. carrots, bottle gourd. These desserts not only satisfy sweet cravings but also gives numerous health benefits.
Here are five nutritious and delicious halwas that you must try in this winter season.
1. Gajar ka Halwa (Carrot Halwa)
Ingredients:
- 500 grams Red Carrots (Gajar)
- 2-3 tablespoons of Ghee
- Half liter milk
- 2-3 cup sugar (adjust as per taste)
- Chopped nuts ( cashew, almonds, raisins, pistachios)
- ½ teaspoon Cardamom powder
Preparation:
- First wash carrots under running water. Peel and grate them using a medium sized grater. A food processor quickens the process of grating, so if you have one you can use it.
- In a heavy bottomed pan or kadhai, add carrots then you can saute the carrots in 2 tablespoon of ghee until a nice aroma comes out then add milk. cook on medium heat, stirring occasionally, until the milk reduces and thickens. This will take about 30-35 minutes.
- Next add 2-3 cups of sugar in grated carrots and stir. When the moisture is half evaporated, add again 1-2 tablespoon of ghee and stir well.
- Just before you finish off, add half teaspoon of cardamom powder.
- On other pan, on low heat roast 6-7 pistachios, 5-6 almonds and cashew until crunchy. Remove them to a chopping board, and chop them. Or (fry them in 1 tablespoon of ghee until golden and crunchy)
- Finally garnish carrot halwa with nuts and raisins. Serve chilled or warm.
- Enjoy this comforting and nutritious dessert on chilly winter evenings!
2. Moong Dal Halwa
Ingredients:
- 1 cup of moong dal (split yellow lentils)
- 2 cup full fat milk
- 3-4 tablespoon ghee
- Nuts (cashew, almonds, raisins, pistachios)
- 3-4 cups sugar (add as per taste)
- ½ teaspoon Cardamom powder
- A pinch of saffron strands soaked in 1 tablespoon of milk (optional)
Preparation:
- Wash the moong dal in running water and soak it in water about 3-4 hours.
- Drain the water after 3-4 hours and grind the moong dal into a coarse paste using little amount of water. The texture should not be smooth, it should be slightly grainy.
- In heavy bottomed pan on medium heat add ghee and then add moong dal paste and start roasting. Stir continuously to avoid burning and sticking.
- It will take around 30 minutes until the dal turns golden and aromatic. The ghee will begin to separate at this moment.
- In a separate pan, heat the water and milk together until warm.
- Next step is add the warm milk and water mixture gradually to the roasted moong dal. Be cautious as it may splutter. Stir continuously to avoid lumps.
- Cook until the moong dal absorbs all the liquid.
- At this point add the sugar and mix well. Stir continuously until the halwa thickens again and ghee starts to release from the sides.
- Add cardamom powder and mix.
- Add the saffron milk (if using), and then add chopped nuts, and raisins. Cook for another 2 minutes.
- Serve warm, garnished with more nuts and a few saffron strands.
3. Doodhi Halwa (Bottle Gourd Halwa)
Ingredients:
- 500 grams Bottle gourd (doodhi/lauki)
- 3-4 tablespoon of ghee
- 2 Cups of full fat milk
- 1 cup sugar (add as per taste)
- Chopped nuts ( almond, pistachios, cashew)
- 1 tablespoon raisins
- ½ teaspoon Cardamom powder
Preparation:
- Wash in running water, peel and grate the bottle gourd (doodhi)
- Make sure squeeze out the excess water from the bottle gourd. This step ensures the halwa doesn’t turn too watery.
- In a heavy bottomed kadhai, heat the ghee over medium heat.
- Add the grated bottle gourd and saute for 10 minutes until it softens and the raw smell disappears.
- Add milk and stir well. Cook on medium heat, stir occasionally, until the milk evaporates and the bottle gourd is fully cooked. This process takes about 25 minutes.
- Once the milk is almost absorbed, add the sugar. Mix well and cook for another 10 minutes. Until the sugar dissolves and halwa thickens.
- Add cardamom powder and mix well.
- Finally add chopped nuts and raisins. Cook for another 3 minutes.
- Serve warm as a dessert after a meal.
Summary
Winter is the season of warmth, coziness, and comforting making it perfect time to make traditional halwas. This halwas made with ingredients that provide natural energy and heat, such as ghee, nuts, and seasonal produce. Halwas are not only delicious but also nourishing for cold months. Classic halwas like gajar ka halwa, made with red carrots, ghee, nuts, sugar, and milk, are a winter staple. similarly, moong dal halwa made with yellow lentils, ghee, sugar, and nuts, is celebrated for its nutty aroma and melt-in-the- mouth. These halwas are often served during festivals, or even as a comforting homemade dessert for family gatherings.
