Strategy
Heat the ghee in a non-stick dish. Add the sooji and sear on low fire. Continue to mix continually to guarantee an even brilliant earthy colored tone.
Add milk and water and mix it continually to forestall protuberances. Cook on low fire for one more moment. Grated almonds and chopped raisins make a pretty garnish. Keep warm.
Tip: You can change the consistency from semi-strong to pouring consistency by expanding or diminishing the amount of milk and water. You can likewise add a couple of strands of saffron (kesar) to make rava kesari halwa which tastes really unmistakable and a yellow tone.
Gajar ka halwa
Veggie lover. This conventional pastry is a superb wellspring of calcium and betacarotene.
Ingredients: 1 medium-sized carrot 250 milliliters full-fat milk 1/4 cup filtered water 1 teaspoon ghee 1 tablespoon puréed raisins (optional) Finely grated almonds A pinch of freshly ground cardamom (elaichi) powder (optional) Method: Wash the carrot and grate it. Bubble water in a container or cooker and add the ground carrot. Cook for around 5 minutes or for two whistles if utilizing a strain cooker.
Add milk and let it cook on a low fire for around fifteen minutes. Continue to mix now and again. Cook till the milk is totally ingested.
Top with ghee, cardamom powder, puréed raisins and almonds. At room temperature, serve.
Moong dal halwa
Veggie lover. This sweet dish is a decent wellspring of carbs, proteins and calcium.
Fixings
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1/4 cup split yellow moong beans(peeli moong dal) (splashed for the time being)
250ml full-cream milk
1/4 cup separated water
1 tsp ghee
1 tbsp puréed raisins and finely ground almonds (discretionary)
A touch of newly ground cardamom (elaichi) powder (discretionary)
Strategy
Splash moong dal in water for the time being. Drain and wash the dal.
Grind the dal until it forms a coarse, not very smooth paste with a little water.
Advertisement | The page continues below Heat the dal in ghee in a nonstick pan or karahi. Until the dal turns golden brown, stir frequently. Add milk and a few water and cook on a low fire till it mixes well.
Top with puréed raisins and almonds. Serve at room temperature.
Lauki/doodhi kheer
Vegan. This vegetable kheer contains calcium and L-ascorbic acid.
Fixings
1/2 cup stripped, de-cultivated and ground bottle gourd (doodhi/lauki)
250ml full-cream milk
1/4 cup separated water
1 tsp ghee
1 tbs whitened finely ground almonds
A touch of newly ground cardamom (elaichi) powder (discretionary)
Strategy
In a non-stick container heat the ghee and shallow fry the lauki till it diverts straightforward and isolates from the ghee.
Add milk and heat to the point of boiling. Cook for five minutes till the combination is of thick consistency. Continue blending continually to abstain from consuming. Cool, embellish with cardamom powder and almonds and serve at room temperature.
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Sabudaana kheer
Vegan. Contains and calcium and starches.
Fixings
1/4 cup sago (sabudaana) absorbed water for 30 minutes
250ml full-fat milk
1 tsp puréed raisins (discretionary)
Strategy
Absorb the sago water for ten minutes, wash and channel. Heat milk in a different dish, add the sago and heat it to the point of boiling, blending continually. Cook the milk until it thickens. Cool and serve.
Tip: Puréed raisins can be added to it as a variation.