The Food Diary- Apple Almond Halwa

-




So, finally one of my most favourite festivals is here,DIWALI-the festival of Lights. It symbolises victory of light over darkness, good over evil and knowledge over ignorance widely associated with Lakshmi Puja, beautiful decoration of diyas, rangoli and flowers, lots of gifts, sweets and feast.

May this Diwali lighten and brighten up your life with new ray of hope, loads of love, happiness and positivity.

I wish all my lovely folks a very joyful, delicious, dazzling Deepawali with this amazingly easy and delightful treat~~ APPLE ALMOND HALWA.

How to Make...

Ingredients:

1 cup almonds

4 medium sized apples, peeled, cored, cubed.

1/2 cup milk.

13-15 soft dates for natural sweetening.

3-4 tbsp of ghee

1/2 cup warm water

1/2 tsp cinnamon powder

1/2 tsp cardamom powder

pinch of saffron

Method:

-First soak the dates in warm water for 10-15 minutes until they become soft and tender.

-In a blender pulse the almonds until finely ground. Transfer them to a bowl and set aside.

- Next deseed the dates and make a fine puree' of the soaked dates.

-Grate the apples using a fine grater.

-Add 2-3 tbsp of ghee in a heavy bottomed pan and let it melt in a slow medium flame. Then add the finely ground almond powder into the ghee and roast it till it becomes aromatic and changes its colour. During the process keep stirring to prevent it from burning.

- When almond powder is done properly add milk to it. Stir it for 2-3 minutes. Then add the date puree' and grated apple to it.

-Keep stirring until all the liquid evaporates. When the halwa starts to leave the sides and bottom of the pan flavour it with cardamom and cinnamon powder.

- Continue stirring and once ghee starts coming out of the halwa, switch off the flame and garnish it with some fried almond flakes.

- Serve warm and enjoy your Diwali.



~Thanks~


Comments

Post a Comment

Popular posts from this blog

The Food Diary - Sitaphal (Custard apple) Rabri

-
Image
  With these scrumptious sweet bowls of SITAPHAL (Custard apple) RABRI I wish all my loved ones a very happy and blessed DURGA ASHTAMI 2020. May Maa Durga brighten up your life with countless blessings.🙏🙏 . Rabri is a sweet,condensed milk-based Indian dessert.It is made by boiling milk on low heat for a long time until it becomes dense and changes it's colour to off-white. Full fat milk is mostly used to make it more rich and delicious. Jaggery, spices like cardamom powder, saffron and some nuts are added to it.This enhances the taste of the dessert. . In SITAPHAL/CUSTARD APPLE rabri deseeded pulp of the fruit is added when the milk starts becoming dense.Then it is cooked for 3-4 mins in low flame till all the texture and essence of the fruit gets blended uniformly and nicely with the mik. Once done thoroughly, it is garnished with slivers of pistachios, almonds and relished chilled. . This festive season do try this recipe and increase the latitude of your taste bulbs by giving
Read more

The food diary- Enduri Pitha/Haldipatra Pitha

-
Image
ENDURI PITHA/HALDIPATRA PITHA😊 Ohhh!! my my the smell of  #haldipatra (haldi ke patte/turmeric leaves) used early in the morning to make this amazingly delicious "pitha" not only makes the entire house aromatic but also it is extraordinarily evocative to all the five senses. . HAPPY HAPPY PRATHAMASHTAMI to all my lovely friends out there, especially the "first borns". . This is the most awaited Odia festival celebrated in every Odia household honoring the eldest child of the family. The celebration falls after the eighth day of Kartik Purnima in the month of Margasira according to Odia calendar. . A special "pitha" as per the tradition is prepared on this day popularly known as  #enduripitha  or  #haldipatrapitha . It's a very healthy recipe where steamed rice cakes are prepared wrapping them in turmeric leaves which are stuffed mostly with grated coconut and jaggery. After offering them to God or the normal traditional puja is over these fluffy, yumm
Read more

The Food Diary~~ -Rasabali

-
Image
And the three day long Odia festival, Raja(pronounced raw-jaw) parba is here. It's that time of the year when we celebrate Womanhood, the rains and the renewal of life with great pomp and pleasure. Various soul- treating Odia cuisines(mostly pitha of many types) and sweets(meetha) are made, enjoyed and happily relished with families and friends. After all food is the universal language of love that connects every heart all over the world. No celebration or festival can be complete without some traditional delectable dishes.  This year our lil' Vyom is gonna observe his first Raja parba. Anything first demands to be super special. To make it lifelong memorable, "meetha to banta hai boss". So there is this famous  RASABALI in the frame. RASABALI is a popular sweet dish from Kendrapara, Odisha. One of the Chhappan Bhog of Jagannath Temple, Puri. It consists of deep fried flattened reddish brown patties of chhena that are soaked in thickened sweetened milk(rabri). The rab
Read more