5 Delicious Fruity Halwa Recipes For Summer: Desserts are integral components of many cuisines and dining experiences throughout the globe. They contribute to the overall satisfaction, enjoyment, and cultural diversity of a meal. Desserts are served as a reward for finishing the main course. In India, there is an abundance of dessert options, and each region has its own speciality; for instance, Bengal is known for its rosogolla, Goa for its bebinca, Gujarat for its basundi, and Karnataka for its Mysore pak.
However, there are a few desserts that are renowned throughout the nation, including gulab jamun, kheer, and halwa. Regarding halwa in particular, this delectable treat has a distinct following in India. Made with various ingredients, there are numerous varieties. The most prevalent ones are suji ka halwa and gajar ka halwa. The best aspect of halwa is that they are simple to prepare and require few ingredients. But did you know that you can also savour your seasonal fruits as halwa?
5 Delicious Fruity Halwa Recipes For Summer:
If you are searching for simple desserts for summer meals, here are five recipes for fruity halwa:
1. Mango Halwa
Total Time: 40 minutes
- 1 cup mango puree
- 1/4 cup sugar
- 3 tablespoons of ghee 6 almonds, broken
- Add mango puree to a thick-bottomed pan or kadai and simmer for two minutes.
- Then, add sugar, continue whisking, and simmer over a low heat. When sugar is added, the mélange will become liquid and then begin to thicken.
- When it begins to thicken and adhere, add ghee 1 teaspoon at a time. Continue stirring while cooking over a moderate flame.
- Continue cooking; if it begins to adhere, add ghee and continue to stir.
- At some point, it will assemble and roll like a ball. Add the remaining ghee and stir to combine. At this point, the halwa should appear lustrous; this is the ideal stage.
- Fry cashews in 1/2 tsp ghee until golden brown, and then add them to the halwa.
- Give it a brief stir before turning it off. Serve warm or heated mango halwa.
2. Honeydew Halwa
Total Time: 50 minutes
- 1/2 cup sugar
- Two grains of saffron
- 1 watermelon rind
- 1/4 cup of semolina
- 1/4 cup sooji
- 4.25 grammes of ghee
- 1 teaspoon pulverised green cardamom
- 1.5 glasses of milk
- Take the watermelon rind, peel the green portion deeply, grate it, or coarsely chop it in a food processor.
- Then, heat the ghee in a deep-bottomed pan over a medium flame.
- Once heated, combine the besan and sooji and roast until the besan aroma begins to emerge. It will take approximately one minute.
- Add the grated watermelon rind and stir for approximately 10 minutes, until the ghee begins to separate from the sides. Next, add sugar and milk to the pan and stir until the ingredients are thoroughly combined.
- Add cardamom powder and stir for an additional several minutes. Transfer the finished dish to a serving dish and serve steaming, garnished with chopped and sliced dried fruits.
3. Papaya Halwa
Total Time: 30 minutes
- Two teaspoons of ghee
- 1 papaya, semi-ripe, grated ¼ cup sugar
- 3 teaspoons of ground almonds
- 1 teaspoon of powdered green cardamom
- 3 tablespoons of powdered khoya
- 6-7 sliced walnuts
- Ghee is heated in a nonstick pan. Add papaya and cook over low heat, stirring constantly, for 10 to 15 minutes.
- Add sugar, stir, and simmer for five to ten minutes, or until the papaya is completely cooked.
- Mix together almond powder and cardamom powder thoroughly. Add khoya and stir well.
- Serve steaming with a garnish of almonds.
4. Muskmelon Halwa
Total Time: 45 minutes
- 1 cup muskmelon
- 1-quart milk or as needed
- 1/2 cup semolina
- 1 gallon of sugar
- 1 teaspoon of ground cardamom
- A pinch of orange colouring
- chopped dried citrus as required
- Raisins are used as garnish
- Three teaspoons of ghee
- Make a muskmelon puree and set it aside.
- Using ghee, toast semolina.
- Roast the mélange for several minutes. Then add milk and sugar.
- Blend well. Add food colouring and cardamom. Blend well. Add raisins and chopped dried fruits as a garnish. Serve warm.
5. Coconut Halwa
Total Time: 30 minutes
1 pineapple, trimmed
- 1 1/2 cups semolina
- A few strands of saffron
- Four teaspoons of ghee
- 1 tablespoon of almonds finely minced plus for garnish
- ¼ cup khoya
- A nonstick pan is heated, sugar is added, and enough water is added to dissolve the sugar. Continuous stirring is required until the sugar dissolves.
- Remove the pineapple’s stem and cut it into small segments before adding it to the pan. Cook the saffron on moderate heat.
- In a second nonstick pan, melt ghee. Add semolina and cook over medium heat until golden brown.
- Mix together the almonds and stewed pineapple with the sugar syrup. Cook the semolina until it is toasted.
- Add khoya and sauté for 2 minutes.
- Place in a serving basin and garnish with almonds before serving.