Badam Halwa Recipe

 Badam Halwa Recipe/ Almond halwa recipe:

Badam halwa/Almond halwa

Badam Halwa: A Rich and Decadent Indian Dessert

Badam Halwa is a popular Indian dessert that is made with ground almonds, milk, sugar, and spices. It is a rich and creamy confection that is often served during special occasions and festivals.

Starting the New Year on a sweet note is a tradition followed by many. And what better way to celebrate than with a delicious and nutritious dessert like Badam Halwa or Almond Powder Halwa? 

Origin:

Badam Halwa or Almond Powder Halwa has its roots in the Mughal era. It is believed that this dessert was first prepared by the royal chefs for the Mughal emperors. The use of almonds in this dessert was not only for its rich flavor but also for its medicinal properties. Almonds were known to be a source of strength and energy, making them a popular ingredient in traditional Indian medicine.

This dessert is not only delicious but also has several health benefits due to the high content of almonds. In this article, we will discuss the ingredients, step-by-step instructions, and nutritional benefits of Badam Halwa.

Ingredients:

1. Almonds (Badam) - 1 cup

2. Whole Milk - 4 cups

3. Heavy Cream - 2 cups

4. Sugar - 1 cup

5. Cardamom Powder - 1/2 tsp (optional)

6. Saffron Strands - 1/4 tsp (optional)

7. Ghee - 2 tbsp

8. Pistachios and Almonds for garnishing

Instructions:

Step 1: Blanching and Grinding Almonds

The first step in making Badam Halwa is to blanch the almonds in hot water for 5 minutes. This helps to remove the skin from the almonds easily. After blanching, drain the water and pat dry the almonds using a clean towel. Grind the almonds into a fine paste using a little bit of milk. Keep aside.

Step 2: Cooking the Halwa

In a heavy bottomed pan, heat the ghee over medium flame. Add the ground almond paste and sauté for 2-3 minutes until it turns light brown in color. This process helps to enhance the flavor and aroma of the almond paste. Add the whole milk and heavy cream to the pan. Stir well to combine. Cook over medium flame, stirring occasionally, until the mixture thickens and reduces to half its original volume. This will take around 45-60 minutes. During this process, make sure to scrape the bottom of the pan to prevent burning of the milk mixture.

Step 3: Adding Sugar and Spices

Add sugar and cardamom powder to the pan. Stir well until the sugar dissolves completely. Cook for another 10-15 minutes or until the halwa thickens further and leaves the sides of the pan. Add saffron strands and mix well. Cook for another 2-3 minutes or until the halwa reaches your desired consistency. Switch off the flame. Pour the halwa into a serving plate and cut them in desired shape. Garnish with pistachios and almonds. Serve hot or warm. Enjoy your delicious Badam Halwa!

Nutritional Benefits:

Badam Halwa is not only delicious but also has several health benefits due to the high content of almonds. Almonds are rich in protein, fiber, healthy fats, vitamin E, magnesium, and potassium. They are also known to lower cholesterol levels, reduce inflammation, and promote healthy bones due to their high calcium content. The use of whole milk in this recipe provides essential nutrients like calcium, vitamin D, and protein that are essential for bone health and muscle growth. The use of sugar in moderation is also beneficial as it provides quick energy during workouts or long runs due to its high carbohydrate content. However, it is recommended to consume this dessert in moderation as it is high in calories due to the use of heavy cream and sugar in large quantities.

Enjoy making Badam Halwa at home!

Tags:

# Dessert Recipes

# Indian Desserts

# Badam Halwa

# Almond Halwa

# Newyear sweets

 #Diwali Sweets

# Festive Desserts

#Winter Warmers

#Traditional Indian Cooking

# Easy Halwa Recipes

#Badam Ka Halwa

# Almond Paste Halwa

#Badam Milk Halwa

# Almond and Milk Halwa

 

Malpua recipe

Malpua Recipe: A Sweet Delight from Indian Cuisine

How to make traditional malpua recipe?

Home made malpua recipe

Malpua is a popular sweet dish that hails from Indian cuisine. It is a deep-fried pancake-like dessert that is usually prepared during festivals and special occasions. Malpua is known for its rich texture and sweet taste, making it a delightful treat for anyone with a sweet tooth.  It is an Indian sweet dessert, originate from west Bengal. Now it became popular all over India. 

We can make Mapua with less  ingredients. 

we will be exploring the steps to make this delectable dish at home.

Ingredients:

1.1 cup all-purpose flour

2. Half (½) cup semolina (optional, for added texture)

3.1 cup milk

4. Half(½ )cup mashed ripe bananas (optional, for a fruity twist)

5.Half(½ )cup grated coconut (optional, for a tropical flavor)

5.Half(½ )cup sugar

6.A pinch of cardamom powder

7.A pinch of saffron strands

8.Ghee or oil, for frying

Instructions:

1. In a large bowl, combine the all-purpose flour, semolina (if using), mashed bananas (if using), grated coconut (if using), sugar, cardamom powder, and saffron strands. Mix well to combine all the ingredients.

2.Gradually pour in the milk and whisk the mixture until you achieve a smooth batter-like consistency. Ensure that there are no lumps in the batter.

3. Cover the bowl with a cloth and let the batter rest for about 30 minutes to one hour. This resting period helps in enhancing the flavor and texture of the malpua.

4. In a deep frying pan or kadhai, heat ghee or oil for frying. The quantity of ghee or oil should be sufficient to deep fry the malpuas.

5. Once the ghee is hot, take a ladleful of the batter and pour it into the hot ghee. You can make small to medium-sized malpuas, depending on your preference.

6. Cook the malpua on medium heat until it turns golden brown on both sides. Flip the malpua using a spatula to ensure even cooking.

7. Once cooked, remove the malpua from the ghee and drain the excess oil by placing it on a paper towel. Repeat the process with the remaining batter.

8. Serve the malpuas hot or at room temperature. You can garnish them with some chopped nuts, a drizzle of honey or syrup, or a sprinkle of powdered sugar for added sweetness.

Malpuas can be enjoyed on their own, or you can serve them with a dollop of whipped cream, rabri (sweetened condensed milk), or some fresh fruits. These golden-brown pancakes are incredibly delectable and are sure to satisfy your sweet cravings.

Malpua is a delightful sweet dish that is cherished by people of all ages. Its rich texture, combined with the aromatic flavors of cardamom and saffron, make it a perfect dessert for any festive occasion or a treat for yourself. With its relatively simple recipe, you can easily recreate this heavenly Indian dessert at home and relish its delectable taste. So, gather the ingredients, follow the steps, and enjoy the sweet indulgence of homemade malpuas as a delightful dessert or snack!

Tags:

 #malpua #indiansweets #indiandesserts #traditionalmalpua #malpuarecipe #howtomakemalpua #malpuabatter #malpuasyrup #malpuafritters #dessertrecipes #indianfood  

Curd rice

One of the best ways to detoxify your body is by consuming curd rice. Curd rice is a form of detox food that is made of curd, which is a product of fermentation of milk and other ingredients. When you take curd rice, you can expect a myriad of health benefits. Curd rice is a real treat that you should try. 

  Curd rice is also known as daddojanam in telugu language. Curd rice or daddojanam recipe is also a festive season recipe.The curd rice is a traditional spicy Indian dish that is made by mixing yogurt with water, salt, and other spices. This curd rice is a traditional Indian food made with curd and rice. It helps in digestion and cooling down the body after consuming spicy food. It is also a good source of protein and calcium. The ingredients are all easily available in any grocery store.   Curd rice is a dish which is prepared with less ingredients but still tastes delicious. It is made with rice, curd, green chillies and tempering. It tastes even better if you mix some pomegranate seeds.This dish is delicious because of the creamy and tangy taste it leaves in your mouth. There are many different varieties of curd rice dishes, but this dish is one of the most popular.

INGREDIENTS:

Boiled rice -1 cup

Curd /yoghurt -1 cup

Green chilies -3 to 4

 A small piece of ginger

Red chili- 1

A sprig of curry leaves  

coriander leaves

Pomegranate seeds

Cashewnuts -handful

Salt as required

FOR seasoning :

Mustard seeds - 1/2 tsp

Cumin seeds -1 tsp

A pinch of asafoetida (hing)

Oil or Ghee -1 tbsp

Urad dal -1 tsp

Chana dal -1 tsp

Method:

1. Firstly whisk the curd with beater.

2. Cook one cup of boiled rice.

3. Combine the boiled rice along with whisked curd in a vessel.Add salt to it and mix again.

4.Heat oil or ghee in a tadka pan. Add mustard seeds in oil to crackle. 

5. Then add asafoetida, urad dal, chana dal, cashewnuts, cumin seeds, broken red chili and sau'te for few seconds.

6.Then add the chopped green chilies, ginger slices, curry leaves and fry well.

7. Pour the tadka over the curd rice and combine with a laddle.

8. Garnish with coriander leaves and pomegranate seeds.

9. Serve chilled after refrigerate.

10. The curd rice is accompanied with lemon pickle.

We hope you enjoyed the blog post about detoxifying body with curd rice. We know that everyone is looking for ways to detoxify their body, but this may be difficult or expensive without the use of the best detoxifying food. We are here to tell you about a great food that can help detoxify your body and really help you feel better! If you want to learn more about healthy recipes,4 varieties of curd chutneys

Curd chilies

visit  https://homecookingempire.blogspot.com. 

You might also like  other curd recipes here. 

  Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!

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#dahichaval

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#curdrice

Bobbatlu recipe/ Puran poli recipe

 

How to make Bobbatlu recipe | Puran poli recipe 

Puran poli/Holige/Obbattu/Bobbattu is an Indian sweet flatbread that originates from South India. 

In Andhra pradesh , the dish is called as bobbattu .In telangana state the sweet dish is known as bhakshyam.It is known as puran poli in maharashtra, holige in Karnataka, obbattu in Odissa.

 

How to make bhkshyaalu | How to make Bobbatlu recipe |  How to make Puran poli recipe | | Bobbatlu, Obbattu, dishes or Pooran are some of the names that call this sweet in different places. This sweet is usually made during festivals like Ugadi, Sankranti, Dussehra etc. There is no rule to do it only during festivals .You can make it whenever you want. These bobbatlu recipes are made in many different ways. Senagapappu, Pesarappu and Bombay Ravva can be made in different varieties. For sweetness can use jaggery or sugar. Here's how to make bobbatlu with senagpappu, jaggery and ghee. Let's see how to make these bobbatlu very tasty and soft.

 

INGREDIENTS :

 

Senaga pappu ( besan) - 1 cup 

 

Wheat flour or maida - 2 cups 

Water as required

 A pinch of salt

 

 1/2 cup Grated jaggery

 

 1 cup Oil

 

 2 tbsp Ghee

 

2 tsps elaichi powder

 

 How to make bobbatlu;

 

    First add a pinch of salt to the wheat flour and mix like chapati dough and soak for half an hour. Rinse the lentils  ( senagapappu) and soak for an hour. Next: Drain the water. Cook the lentils lightly. Grind until cool.  Mash the dal and cook it on the low flame then slowly add cardamom powder and grated jaggery  Mix everything until it combines together. Now your stuffing is ready, just keep it aside to cool down completely.Take this mixture in a pan and keep it in ghee by hand. Make the dough into small lumps and roll it like a puri by hand.. Now take some flour and dust it on top of the roti and start flatting it gently. Repeat the step with all other rotis. In the middle of the puri should be kept the top made of senagpappu and jaggery mixture and cover the edges completely..Repeat the step with all other rotis.

  Flatten by by hand and let it come out like Puri. The whole thing should be prepared and kept like this. Heat a pan and fry it on both sides with ghee or oil . Apply some ghee on the top of the bobbattu and serve hot.

 Nutrition facts :

 

Serving size - 1 piece

 

Calories -120

 

Fat -  12 grams

 

Protien - 3 grams

 

Carbs -  18 grams

 

 

 

 

 

Pulihora - Tamarind rice

Pulihora or tamarind rice || How to make pulihora
 Pulihora,Puliyodarai, or "Tamarind Rice" is a common rice preparation in the South Indian states of Tamil Nadu, Andhra, Karnataka. Puli in pulihora can be translated as "sour taste"(pulupu), referring to the characterizing use of tamarind as one of the main ingredients.
Pulihora  is a must for any festival in South India especially in the Telugu states of Andhra and Telangana. It is also known as chitrannam. For every auspicious occasion this pulihora can be offered to God as naivadyam or prasadam.

Pulihora / Tamarind rice

 Pulihora (Tamarind Rice)





Required ingredients:

• Rice -- 3 cups
• Tamarind Extract -- 4 tbsp. 
•  Bengal gram or chana dal - 1 tbsp
• Peanuts  ( groungnuts ) - 1 tbsp
• Mustard Seeds -- 1 tsp.
•  Dried Red Chile --1
•  Green Chile -- 4
• Sesame powder or nuvvula podi (dry roasted )
• A pinch of Hing ( inguva )
• Oil - 1 or 2 tbsps
• Turmeric powder - 1 tsp
• A sprig of curry leaves
• Salt to taste

Directions :

1. In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice.
2.  Add turmeric, half of the curry leaves and one tablespoon of oil to the rice and mix thoroughly and keep it aside.
3. Meanwhile in a skillet, heat remaining oil on low heat. To this add  mustard seeds, bengal gram (chana dal ) and red chili and peanuts.
4. When the bengal gram turns light brown, add currleaves asafoetida, sliced green chiles and tamarind extract. Stir well.
5.  Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix well .
   
   .

Pongal

                                                        Pongal


Ingredients:
 White rice – 1 cup
 Red gram – ½ cup
 Fresh ground pepper – ¼ tsp
 Whole peppercorns – ¼ tsp
 Salt -1 tsp
 Green chilies - 4
 A few curry leaves
 Asafoetida – a pinch
 Ghee – 1 tbsp
 Oil – 1 tbsp
 Green coriander – 1 tbsp
Method :
 Wash rice and pulses and drain water completely.
 In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
 Add the rice, pulses and asafoetida to this and fry for 3 minutes.
 Add 4 1/2 cups of water, salt and cover the sauce pan.
 Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
 Garnish with coriander.
 Serve hot with coconut chutney.