Halva

October 03, 2010

Eastern sweets (toli) are known all over the world. Today you have a unique chance to make one of the most famous tolis – Halva – at home! This nourishing and truly delicious Indian dish will bring sun into your house even on a grey and rainy day!

Views 19,211

Ingredients

  1. 100 grams semolina
  2. 100 grams sugar
  3. 100 grams ghee
  4. 400 grams water
  5. Cashew nuts, coconut flakes, cardamom, raisins

Directions

  1. In a saucepan add the sugar and water
  2. Add the cardamom put on the heat
  3. Keep on the fire until all the sugar has dissolved
  4. In another saucepan add the ghee and heat
  5. Add the semolina into the ghee and fry constantly for 5-6 minutes until golden brown
  6. Carefully add the syrup to the semolina (wear oven gloves to do this)
  7. Reduce the heat and keep stirring for about 10 minutes
  8. It is ready when it stops sticking to the pan
  9. Add cashew nuts, coconut flakes, cardamom, raisins and mix thoroughly
  10. Take it off the heat and cover for 10 minutes
  11. You can reheat the halva on low heat by adding a little milk
Discuss

Comments  
#13 b.k.shalu 2015-08-24 18:37
Thanks a lot for teaching me this.i was not confident before but now i can make it.
#12 ankita 2015-06-05 18:38
nice halwa
#11 kiran 2015-03-15 16:18
Wow.. wonderful
#10 sonia 2015-02-14 07:10
good receipe.thank
#9 bk shashi 2015-01-12 09:10
Thank alot for receipe of halva.
#8 bk shan 2014-12-09 13:52
halva is very very very best thanks lot bk shan
#7 bk suman 2014-11-21 13:32
halwa is very great
#6 BK ANKITA 2012-08-28 08:52
Om Shanti,thank you dear sister for such a wonderfull n easy receipe of halwa
#5 rashi 2011-10-29 17:20
thanku,now i can make nice halwa for my kids..
#4 BK JITENDRA 2011-10-08 14:31
nice halwa
#3 anita 2011-06-13 04:51
I made the halwa it was really great thanks pl post some more recepies of different sweets.Thanks
#2 Bk. Padma 2011-05-18 11:24
Thanks for this halwa recipe. But i hav one doubt. what is the item name of Yellow Colour Mixing.
#1 Aida 2011-03-04 14:28
Thanks 4 this recipe. I will now do it.
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