With Guru Nanak Jayanti around the corner, making a yummy halwa is definitely on the list of preparations to be done. Check out these lip smacking delicacies and get your sweet fix as well as a ton of praises sorted this Guru Parab.
Not your mainstream halwa, this beautiful green coloured one is made with the most interesting ingredients and we definitely recommend trying it. Green peas sautéed with ghee, and besan and flour enriched with khoya, sugar syrup and dried fruits. All of this plus that bright green colour! Kind of fancy by default, isnt it?
A great way to get your fresh fruit fix, the delicate flavour of apples transforms the plebian suji halwa into a work of art in this saeb aur suji ka halwa. Another favourite is pineapple sheera which you can make anytime of the year because they taste great with canned pineapple too! Try other fruits like strawberries, cranberries and peaches, for imagination has no boundaries.
Badam halwa coins are a perfect way to make prashad a little more fun. Quenelles of ghee soaked almond halwa sitting pretty on toasted chocolate cake sponge coins, topped with a roasted almond each. You can try any kind of halwa as a topping and use anything from a piece of toasted bread, shahi tukda to even a crisp puri as a base. This shahi tukda and moong dal halwa cananpe is a neat example.
We didn’t think it was possible either, a halwa made healthy? Apparently it is, in this steamed dalia halwa. Steamed dalia mixed with jaggery, green cardamom powder, walnuts and just the tinniest bit of ghee. It’s rich without being high in calories. You can also try make a gajar dalia which has the goodness of carrots added in too!
Last but not the least the traditional aate ka halwa because without it guru parab is kind of incomplete. Coarse wheat flour sautéed in pure ghee till it turns a beautiful golden hue, sweetened with jaggery and enhanced with dried fruits. Remember to serve it piping hot just like they do at the gurudwara.
Did you know while making kada prashad for a gurudwara langar the flour is roasted, very slowly, in a substantial quantity of ghee in an enormous kadai and during the entire period of cooking a sacred verse is recited? As this recitation ends, so does the cooking process of the kada prashad, which is then ready to be distributed to the devotees. It’s no wonder that it tastes so divine.
Happy guru parab!
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
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