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| Suji (Rawa)Halwa |
Suji Halwa, also known as Rawa Halwa, is a beloved South Asian dessert made from semolina (Suji) and often enriched with flavors like coconut. This sweet treat is cherished for its delightful texture and aromatic flavors. When combined with coconut, Suji Halwa transforms into a rich and creamy dessert with a nutty sweetness that elevates its taste and appeal. The addition of coconut adds a layer of tropical richness and a slight chewiness that complements the soft and fluffy texture of the semolina.
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Recipe for Suji (Rawa) Halwa with Coconut
Ingredients:
- 1 cup semolina (Suji)
- 1/2 cup grated coconut (fresh or desiccated)
- 1/2 cup ghee (clarified butter)
- 1 cup sugar (adjust to taste)
- 2 cups water (or milk for a richer taste)
- 1/4 teaspoon cardamom powder
- A handful of cashews and almonds (optional)
- Raisins (optional)
- A pinch of saffron strands (optional)
Instructions:
1. Prepare the Ingredients:
- If using fresh coconut, grate it finely. If using desiccated coconut, it is ready to use.
- Chop cashews and almonds if you are using them.
2. Roast the Semolina:
- Heat ghee in a heavy-bottomed pan over medium heat.
- Add semolina to the pan and roast it, stirring continuously until it turns golden brown and emits a nutty aroma. This usually takes about 5-7 minutes.
3. Add Coconut and Nuts:
- Add the grated coconut to the roasted semolina and continue to roast for another 2-3 minutes.
- If using cashews, almonds, or raisins, add them at this stage and roast until the nuts turn golden and the raisins plump up.
4.Prepare the Sweet Mixture:
- In a separate pot, bring the water (or milk) to a boil.
- Add sugar to the boiling water and stir until it dissolves completely. You can add saffron strands at this stage if using.
5.Combine and Cook:
- Carefully pour the hot sweet mixture into the roasted semolina and coconut mixture. Be cautious as the mixture may splutter.
- Stir continuously to prevent lumps and ensure even mixing.
- Reduce the heat to low and cook the halwa until the semolina absorbs the liquid and the mixture thickens. This will take about 5-10 minutes.
6. Finish and Serve:
- Add cardamom powder and mix well.
- Remove from heat and let the halwa rest for a few minutes. It will thicken further upon resting.
- Garnish with additional nuts and serve warm or at room temperature.
Restaurants in Pakistan Where Suji Halwa with Coconut Might Be Available
1. Karachi:
Zaiqa Restaurant: Known for its diverse menu, they might offer traditional sweets like Suji Halwa with Coconut.
Burns Road: Famous for its variety of traditional Pakistani sweets, you might find Suji Halwa with Coconut at one of the sweet shops here.
2. Lahore:
Chandni Chowk: This area is known for its traditional desserts, and you might find Suji Halwa with Coconut at one of the sweet shops.
Waris Nihari: While primarily known for savory dishes, they might offer traditional sweets as well.
3.Islamabad:
Savour Foods: Known for its traditional Pakistani dishes, they might have Suji Halwa with Coconut on their menu.
Monal Islamabad: This restaurant offers a range of Pakistani desserts, and Suji Halwa with Coconut might be available.
4. Peshawar:
Peshawari Chappal Kebab: While famous for its kebabs, they might also offer traditional sweets like Suji Halwa with Coconut.
Namkeen Sweets: Known for its variety of traditional sweets, they might have Suji Halwa with Coconut.
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| Carrot(Gajar) Halwa |
Specialty of Gajar Ka Halwa:
Gajar ka Halwa, also known as Gajrela, is a classic Indian and Pakistani dessert made from grated carrots, milk, sugar, and ghee. Its richness and aromatic flavors come from the slow cooking process, where the carrots are simmered in milk until they become tender and the milk is reduced to a thick, creamy consistency. This dessert is often garnished with nuts like almonds and cashews, and flavored with cardamom for added depth. The result is a sweet, creamy, and slightly spiced pudding with a warm, comforting taste that is particularly popular in winter.
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Recipe for Gajar Ka Halwa:
Ingredients:
- 1 kg carrots, peeled and grated
- 1 liter full-fat milk
- 1 cup sugar (adjust to taste)
- 1/2 cup ghee (clarified butter)
- 5-6 green cardamom pods, crushed
- 10-12 cashews
- 10-12 almonds
- 2 tablespoons raisins
- 1 tablespoon rose water (optional)
Instructions:
1. Prepare Carrots: Peel and grate the carrots using a fine grater. Set aside.
2. Cook Carrots: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat. Add the grated carrots and sauté for about 5-7 minutes until they start to soften and release their juices.
3. Add Milk: Pour in the milk and bring it to a boil. Reduce the heat to low and let the mixture simmer. Stir occasionally to ensure that it does not stick to the bottom of the pan.
4. Simmer: Continue to cook on low heat until the milk is reduced and thickened, and the carrots are fully cooked. This can take about 45-60 minutes.
5. Add Sugar and Cardamom: Once the milk has reduced to a creamy consistency, add the sugar and crushed cardamom pods. Stir well and continue to cook until the sugar is completely dissolved and the mixture thickens further.
6.Prepare Garnish: In a separate small pan, heat the remaining ghee and fry the cashews, almonds, and raisins until golden brown. Add these to the halwa.
7. Finish: Stir the halwa well and cook for an additional 5-10 minutes. If using rose water, add it at this stage. Turn off the heat and let the halwa sit for a few minutes before serving.
8. Serve: Serve warm or at room temperature. Gajar ka Halwa is often enjoyed as a sweet treat after meals or during special occasions.
Restaurants in Pakistan Where Gajar Ka Halwa is Available:
1. Karachi:
Shaheen Shinwari: Known for its traditional desserts and rich Gajar ka Halwa.
Chandani Restaurant: Offers a variety of classic Pakistani sweets including Gajar ka Halwa.
2.Lahore:
Butt Karahi: Famous for its traditional Pakistani dishes and sweets.
Haveli Restaurant: Serves Gajar ka Halwa as part of its extensive menu of traditional foods.
3. Islamabad:
Monal Restaurant: Offers a selection of traditional desserts including Gajar ka Halwa.
Khoka Khola: Known for its authentic and delicious Pakistani sweets.
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| Channa Dal Halwa |
Specialty of Channa Dal Halwa
Channa Dal Halwa, also known as Chana Dal Halwa or Chana Dal Sheera, is a traditional Indian dessert made from channa dal (split chickpeas). Its specialty lies in its rich, nutty flavor and unique texture. The split chickpeas are cooked with ghee, sugar, and aromatic spices, resulting in a creamy, sweet halwa that's both satisfying and comforting. It's often enjoyed during festivals, special occasions, or as a sweet treat after a meal. The slow cooking process enhances the dal’s flavor, and the addition of nuts and dry fruits gives it a delightful crunch and richness.
Channa Dal Halwa Recipe
Ingredients:
- 1 cup channa dal (split chickpeas)
- 2 cups water
- 1 cup milk
- 1 cup sugar
- 1/2 cup ghee (clarified butter)
- 1/4 cup chopped cashews
- 1/4 cup chopped almonds
- 1/4 cup raisins
- 1/2 tsp cardamom powder
- A pinch of saffron strands (optional)
- A few slivers of pistachios for garnish (optional)
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Instructions:
1. Soak the Channa Dal:
- Wash the channa dal under running water and soak it in water for at least 3-4 hours or overnight.
2. Cook the Channa Dal:
- Drain the soaked dal and transfer it to a pressure cooker. Add 2 cups of water and cook for 3-4 whistles or until the dal is soft and cooked through. You can also cook the dal in a pot, but it will take longer.
3. Prepare the Halwa:
- Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
- Add the cooked channa dal and cook for a few minutes, stirring continuously.
- Gradually add the milk and cook until the mixture starts to thicken.
- Add sugar and continue cooking, stirring frequently until the mixture begins to leave the sides of the pan and attains a pudding-like consistency.
4. Add Flavors and Nuts:
- Add cardamom powder and saffron strands (if using). Mix well.
- In a separate small pan, heat a little ghee and fry the cashews, almonds, and raisins until golden brown. Add these to the halwa and mix.
5. Serve:
- Garnish with slivers of pistachios if desired. Serve warm or at room temperature.
Restaurants in Pakistan Where Channa Dal Halwa is Available
1. Karachi:
Chappal Kebab: Known for a variety of traditional Pakistani sweets.
Café Aylanto: Offers a range of desserts including traditional sweets.
2. Lahore:
Sattar Buksh: A popular spot for traditional sweets and desserts.
Café Zouk: Offers a selection of local and traditional sweets.
3. Islamabad:
Monal Islamabad: Known for its diverse menu including traditional sweets.
Dawat-e-Hyderabadi: Offers a range of traditional Hyderabadi and Pakistani sweets.
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| Khoya Halwa |
Specialty of Khoya (Mawa) Halwa:
Khoya (or mawa) halwa is a rich, indulgent dessert made primarily from khoya, which is evaporated milk. Its specialty lies in its creamy texture and rich flavor, which come from the slow cooking of milk until it reduces to a thick, condensed form. This dessert is often garnished with nuts and flavored with cardamom, making it a popular choice for festive occasions and special gatherings.
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Recipe for Khoya (Mawa) Halwa:
Ingredients:
- 2 cups khoya (mawa)
- 1/2 cup sugar (adjust to taste)
- 1/4 cup ghee (clarified butter)
- 1/4 cup chopped nuts (cashews, almonds, and pistachios)
- 1/4 cup raisins
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands (optional)
- 1/2 cup milk (optional, for adjusting consistency)
Instructions:
1. Preparation:
- Crumble the khoya into small pieces. If using store-bought khoya, ensure it’s fresh and not too dry.
2. Cooking:
- Heat ghee in a non-stick pan over medium heat.
- Add the crumbled khoya and cook, stirring continuously to prevent it from sticking to the pan.
- Cook for about 5-7 minutes until the khoya starts to melt and release some ghee.
3. Add Nuts and Raisins:
- Add the chopped nuts and raisins. Continue cooking for another 5 minutes, stirring well.
4. Sweetening:
- Add sugar and mix well. The sugar will melt and blend with the khoya.
- If the mixture is too thick, add a little milk to adjust the consistency. Continue to cook until the mixture thickens and starts to leave the sides of the pan.
5. Flavoring:
- Add cardamom powder and saffron strands (if using). Stir well.
6. Serving:
- Transfer the halwa to a serving dish. Garnish with additional nuts if desired.
- Serve warm or at room temperature.
Restaurants in Pakistan Where Khoya (Mawa) Halwa is Available:
1. Karachi:
Bistro 201 - Known for a variety of traditional sweets.
Chandani Chowk - Offers a range of classic desserts including halwa.
2. Lahore:
Tandoor Restaurant - Famous for its traditional sweets and desserts.
Jewel of the East - Serves a variety of rich, traditional Pakistani sweets.
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