Anjeer Halwa

Ingredients for Anjeer Halwa:
Dried figs 200 gms
Ghee 3 tbsp
Almonds (blanched, peeled and powdered) 1/2 cup
Powdered milk 1/3 cup
Sugar 4 tbsp
Cardamom powder 1/4 tsp

For the garnish:
Slivered almonds 2 tbsp

Method:
Cook the figs in boiling water for about 3 to 5 minutes. 
Drain and puree them in a food processor. 
Keep aside. 
Heat the ghee, add the powdered almonds and sauté 2 minutes. 
Add the pureed figs, milk powder, sugar with 1/2 cup of water and cook till the sugar has dissolved, stirring continuously. 
Add the cardamom powder and mix well. 
Serve hot, garnished with slivered almonds.

Apple Halwa

Ingredients for Apple Halwa:
Apples 2 large
Semolina 1/2 cup
Milk 1 cup
Saffron a pinch
Green cardamom powder 1/2 tsp
Sugar 1/3 cup
Pistachios (blanched and slivered) 5-6

Method:
Slice an apple and puree it with quarter cup milk. 
Thinly slice the other apple for garnishing. 
Dry roast the semolina in a non-stick pan till fragrant. 
Add half cup milk and mix well. 
Add the apple puree, saffron and the remaining milk. 
Stir and cook for two to three minutes. 
Add the green cardamom powder and cook till the mixture thickens. 
Add the sugar, stir and cook for another three minutes. 
Serve garnished with pistachio slivers and apple slices.

Apple Halwa by Zarnak Sidhwa

Sooji Badam Halwa

Ingredients for Sooji Badam Halwa:
Roasted semolina 1/2 cup
Almonds 2 cup
Ghee 6 tbsp
Sugar 1-1\2 cup
Milk 2 cups
Saffron a few threads
Green cardamom powder 1/2 tsp

Method:

Roast the almonds. Reserve few for garnishing and coarsely powder the rest. 
Heat the ghee and roast the semolina till light brown. 
Add the almond powder and continue to sauté for two or three minutes. 
Add the sugar, milk and saffron. 
Cook over medium heat, stirring continuously, till the sugar dissolves and the mixture attains the consistency of halwa. 
Add the cardamom power and mix well. 
Remove from heat, decorate with the reserved almonds and serve hot.

Sooji Badam Halwa by Zarnak Sidhwa

Gajrela

Ingredients for Gajrella:
Grated carrot 1
Ghee 1 tbsp
Raisins 1 tbsp
Cashewnuts (roughly chopped) 8-10
Milk 1 litre
Rice (soaked and drained) 4 tbsp
Khoya 4 tbsp
Sugar 1/4 cup
Green cardamom powder 1/4 tsp

Method:
Heat ghee, add raisins, cashewnuts and sauté till light brown. 
Add carrot and mix. 
Add milk and cook for 15-20 minutes. 
Coarsely grind the soaked rice. 
Add khoya, sugar and green cardamom powder to the pan and cook for 4-5 minutes. Add the ground rice little by little, stirring continuously. 
Cook stirring continuously till the gajrella thickens. 
Take the pan off the heat, let the gajrella cool down to room temperature, then set in the refrigerator for 2 hours. 
Serve chilled.

Gajrela by Zarnak Sidhwa

Egg Halwa

Ingredients for Egg Halwa:
Eggs 8
Ghee 1/2 cup
Mixed dried fruits (soaked) 1 cup
Sugar 1/2 cup
Milk 1 cup
Green cardamom powder 1/2 tsp
Saffron a few strands

Method:
Heat ghee add assorted dried fruit and sauté for about 5 minutes. 
Break the eggs, one by one, into the pan and cook stirring continuously. 
Add sugar and mix. 
Cook for about 2 minutes. 
Add milk and mix and cook for about 5 minutes or till all the milk gets absorbed.
 Add ½ tsp green cardamom powder and mix. 
Transfer into a serving bowl, garnish with saffron and serve hot.

Egg Halwa by Zarnak Sidhwa

Gajar Halwa Burfi

Ingredients for Gajar Halwa Barfi:
Carrots,grated 5 large
Ghee 4 tbsp
Ghee for greasing
Sugar 1 cup
Green cardamom powder 1 tsp
Condensed milk 200 grams
Khoya/Mawa (grated) 1 cup
Raisins 18-20
Almonds (blanched, peeled and slivered) 10-12
Pistachios (blanched, peeled and slivered) 10-12

Method:
Grease a six-by-eight-inch aluminium tray. 
Heat the ghee in a non-stick pan. 
Add the carrots and sauté till the moisture is absorbed.
Add the sugar and mix. 
Cook, stirring frequently, till the carrots are soft and the moisture is absorbed. 
Add the cardamom powder, condensed milk and khoya and mix. 
Cook till the khoya melts and the mixture thickens. 
Add the raisins and mix.
Pour the mixture into the greased tray and spread evenly. 
Sprinkle the almonds and pistachios and set aside to cool. 
Alternatively, place in a refrigerator to set. 
Cut into squares or diamonds and serve.

Gajar Halwa Burfi by Zarnak Sidhwa

Sooji Halwa

Ingredients For Sooji Ka Halwa:
Semolina 1 cup
Hot milk 3 cups
Sugar 150 gm
Raisins 3 tbsp
Almond chopped 3 tbsp
Cashew nuts 12-15
Cardamom powder 1/2 tsp
Ghee 3 tbsp

For Garnishing:
Almonds finely chopped 6-8
Pistachio finely chopped 6-8

Method:
Heat ghee. 

Fry cashews till golden, remove it and keep aside.
Add semolina and almond powder, roast over low flame till 8-10 minutes.
Add hot milk, stirring at the same time use a whisk so that no lumps form.
Add raisins, cook over low flame, till water is absorbed.
Add cashews mix well.
Garnish with almonds and pistachios.
Serve hot.

Sooji Ka Halwa by Zarnak Sidhwa

Channa daal Halwa

Ingredients

Gram lentils, boiled 1 cup
Ghee 3 tbsp
Saffron a few strands
Khoya ¼ cup
Green cardamom powder ½ tsp
Sugar ¾ cup
Cashew nuts, halved 10 – 12
Almonds, slivered 10



Method

Crush the chana dal in a grinder and put it into a deep non stick pan.
Add ghee and cook on medium heat, stirring continuously, till fragrant and lightly browned. 

Add saffron and mix. 

Add khoya and mix. 

Add green cardamom powder and sugar and cook till sugar dissolves. 

Add cashew nuts and almonds and mix. 

Cook for 1-2 minutes. 

Serve hot or at room temperature.

Channa daal Halwa by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Halwa Gheekwar

Ingredients
Aloe Vera ½ kg
Milk 2 liter
Almond 250 gm
Desiccated coconut 125 gm
Pistachios 125 gm
Cashew nut 125 gm
Melon seeds 125 gm
Raisins 125 gm
Khoya 250 gm
Sugar 250 gm
Cinnamon powder ½ tsp

Method
Chop aloe vera into small cubes and keep aside.
In a pan put together milk, sugar and cardamom powder. 

Cook till milk thickens.
Add in chopped aloe vera and continue to cook till mixture thickens.
Lastly add chopped almonds, desiccated coconut, chopped pistachios, chopped cashew nuts, melon seeds, raisins and khoya. 

Fry very well.
Lastly dish it out, garnish with almond, pistachios and cashew nuts.

Halwa Gheekwar by Shehni Urooj

Chana Daal Halwa

Ingredients For Chana Daal Halwa:

Gram lentils boiled 500 gmPure ghee 500 gm
Sugar 300 gm
Khoya 500 gm
Green cardamom 2 gm

Method:
Boil gram lentils till tender, now blend very well to a smooth paste.
Heat pure ghee in a pan, add in lentils paste and fry well on low flame till ghee comes on top.
Now add 500 gm khoya and mix well.
Also add 300 gm sugar and mix gently.
Then add in cardamom powder.
Now dish it out, garnish with chopped almonds and pistachios.
Serve hot.

Chana Daal Halwa by Chef Ali

Khaskhash ka Halwa

Ingredients for Khaskhash ka halwa:
Poppy seeds 125g
Milk 250ml
Condensed milk 1/2tin
Pure ghee 1/2cup
Cardamoms 4-6
Edible silver paper as required
Pistachios and almonds as required

Method:-
Soak the poppy seeds in water for 3-4 hours. 
Drain the water and grind the soaked poppy seeds to form a smooth paste.
Heat ½ cup pure ghee in a deep skillet and fry 4-6 cardamoms until its aroma is given off.
Add the poppy seed paste and continue stirring until golden brown in color.
Now pour in 250ml of milk followed by ½ tin of condensed milk. 
Cook for another 5-6 minutes.
Lastly add ½ cup sugar and mix well. 
Stir continuously until the halwa leaves the sides of the skillet.
Transfer to a greased bowl. 
Garnish with chopped pistachios, almonds and edible silver paper.

Khaskhash ka Halwa by Farzana Abid

Zarnak's wardrobe for this episode was sponsored by RAS.

Ravo

Ingredients
Milk 2 ½ cups
Semolina 6 tbsp
Butter 100gm
Sugar 6 tbsp
Eggs 2
Vanilla essence 1 tsp
Cardamom powder ½ tsp
Rose water 1 tbsp
Nutmeg powder ½ tsp
Almonds, blanched and sliced 50gm
Raisins, soaked in water and dried 50gm
Oil 2 tbsp
Rose petals to decorate

Method
Heat butter and add semolina and sauté till golden. 
Add sugar and milk, let cook till thickened and sugar is dissolved. 
Add eggs and vanilla essence. 
Keep flame low and keep whisking so eggs don’t curdle. 
Add in cardamom powder, nutmeg powder and rose water and mix in. 
Remove in a serving bowl and decorate with rose petals. 
Fry the blanched and sliced almonds and raisins in hot oil. 
Drain oil and scatter Ravo with the almonds and raisins.

Ravo by Zarnak Sidhwa