Saturday, 17 October 2015

Lauki/Dudhi/Doodhi Halwa/Bottle Gourd/Sorekayi Halwa

Usually Lauki /bottlegourd we think of only making subji when we get it from the market,today why not try something like sweet and delicious halwa for this Navaratri.This light green rich,creamy delicious halwa is perfect for any occasion to serve as a dessert.Preparation is very similar to carrot halwa. Lauki is a vegetable with coolant property which is good for the body.It will help to remove excess heat and any inflammation from the body.It is also good for diabetic people and heart patients.Happy Navaratri to all of you.
Home made khoya-2-3Tbsp
Cardamom powder-1/2tsp
1.First thing is  grating lauki, wash lauki and peel the outer skin and grate the lauki with the help of a traditional manual grater or with a food processor.
2.Roughly squeeze  out the juice from grated lauki by hands.
3.Heat a pressure cooker pan and add ghee and let it melt,when it begins to melt
add grated lauki and fry for 2-3 minutes.
4.When the water begin to evaporate add milk and pressure cook the lauki for one whistle.
5.After taking out the cooker lid,continue cooking in a cooker on a medium heat with out closing the lid stirring occasionally.
6.When the mixture is slowly thickening,add khoya, sugar and cardamom and cook on a low flame stirring continously. This is the crucial time you need to give attention as it will be leaving the oil and ready in any minute.
7.When it begins to leave oil take out of the flame.
8.Heat a small tempering kadai,heat tsp of ghee,when it begins to melt fry cashewnuts and raisins until cashews becomes golden brown and raisins puffs up.
9.Add  fried cashews and raisins to halwa and serve hot or cold,both ways tastes nice.
1.I have not added any food colour to the halwa as it as a natural pale green colour from
lauki.If you want bit more colour you can add green food colour,
2.Cooking in pressure cooker saves lot of time and will be done in one pot.
3.Don't add sugar before lauki is properly cooked.
4.It is advisable to fry lauki in ghee to get rid of the raw smell.
5.Make sure to use thick bottom pan and cook on  low medium flame.
6.This halwa will keep well 3-4days  in the refrigirator.
7.I have used homemade instant khoya,you can also use condensed milk but
reduce or skip the addition of sugar.

Saturday, 3 October 2015

Instant Haalu Khova/Milk Khoya/Khova/Mawa/Paal Khova/Dhoodh Khoya/ Home Made Condensed Milk From Milk Powder In Microwave

Khova/Mawa or Khoya is rich milk solid which is prepared by reducing the milk by cooking on a slow flame continuously stirring.You can get readymade khoya in markets.It is mainly used in preparing Sweets like Halwa's ,Burfee's,Peda's etc..Preparing mawa with milk takes longer time and now a days who has got so much patience and time,and if you want to buy good fresh khova it is very expensive and it will not guarantee you the quality.So I  have come up with this awesome recipe of khova. It can be whipped up in minutes using milk powder,ghee and milk,Yes only 3 ingredients.Now there are many festivals around the corner and every one is gearing upto prepare sweet dishes,this will really makes the things easier if you make this in advance and can be stored in the freezer. It can be stored in freezer upto 2months in ziplock bags..Here is the recipe..    

Milk powder-1cup
Milk- 1/4-1/2cup

 Microwave Method:
1. Take a bowl add milk powder and ghee mix well,then add milk spoon by spoon to make not to thin or not to thin paste.It should be like slightly thicker than pancake batter.
2. Now cook in the microwave for 1-2 minutes,stirring in between.If the mixture is still thin cook for another minute(it depends on the  capacity of your microwave).
3.Take out and leave it to cool and keep it in the refrigerator for 1-2hours.Now it can be easily form like ball and can be shaped into any forms of shape.
4.It is now ready for preparing any kinds of sweet dishes that requires Mawa/ Khova  for  Halwa's,Burfi's,Peda's and many more..

StoveTop Method:
1.Take a bowl add milk powder and ghee mix well,then add milk spoon by spoon to make not to thin or not to thin paste.It should be like slightly thicker than pancake batter.
2.Heat a thick bottom kadai  or thick bottom nonstick pan,add a Tbsp of ghee when it melts,add the mixture and cook on a low medium flame by stirring continuously for 3-4 minutes.
3.When the mixture begins to thicken take out of the flame and leave it to cool and use it as mentioned above.

1.I have used 3-4tbsp of ghee,if you want more rich texture you can add upto 1/4 cup to 1/2cup of ghee and less milk,you will need less milk when you use.
2.No need to melt the ghee while mixing with milk powder.
3.The cooking time may be different,it may take 1 or 2 minutes extra or less ,make sure to cook according to your microwave capacity.
4.In stove top method make sure to cook on a low medium flame as it will burn easily and stir continuously.
5. And you can double the quantity as per your requirement.It can be stored in freezer upto 2 months in ziplock bags.
6.My Peda Recipe in Microwave.