Sorekayi (Bottle Gourd) Halwa

 Ingredients: 

15 cups grated Bottle Gourd / Sorekayi
6 - 7 cups Sugar
7 - 8 Cardamoms / Elachi / Elakki
1/4 - 1/2 cup roasted Cashew nuts / Gerubeeja
11/4 - 1.5 cups Ghee / Thuppa
Pinch of Saffron / Kesari
2 - 3 tsp Milk

Recipe:

                                           

Cut the bottle gourd and remove the inner part, seeds and outer skin as shown in the picture below. (The inner part that can't be grated can be crushed in mixer and put it to Halwa)

Grate the bottle gourd pieces as shown in the picture below.

Put the grated bottle gourd in a pressure cooker container and cook it without adding water.(1-2 whistles) or directly put it a in a heavy bottomed vessel and cook it by covering a lid. Cook this until almost all the water content is evaporated.

Put saffron in warm milk and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside. Roast the cashew nuts and keep aside.

Once the water content is almost evaporated from the cooked bottle gourd, add the sugar and mix them well.

                                         

Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.
Add the saffron milk, ghee, roasted cashew nuts and mix them well. Stir the halwa continuously in medium flame until ghee starts separating.

Add mashed cardamom and mix well. Saute the halwa in low flame for about 5 mins.
Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Serve hot/cold.

Mixed Vegetable Halwa

Ingredients:
7 cups grated Carrot
7 cups grated Beetroot
4 cups Ripen Raw Papaya
9 cups Milk
10 - 11 cups Sugar
10 - 12 Cardamom / Elachi / Elakki
1/2 cup Cashew nuts / Gerubeeja
1/4 cup Raisins / Ona Drakshi
11/4 - 1.5 cups Ghee / Thuppa
Few strands of Saffron / Kesari

Recipe:
Peel the skin of vegetables and grate them as shown in the picture below.

Put the grated vegetables in a pressure cooker container and cook them without adding water.(3-4 whistles). Once the pressure goes off, pour the cooked vegetables in a thick bottomed vessel. Add milk and bring them to boil.

Put broken of cashew nuts, 1-2 tsp ghee, fry them for few mins until they turn light golden in colour. Add raisins and fry them together for about 1-2 mins in low flame. Put Saffron in 3 - 4 tsp hot milk and keep it aside.

Add sugar, keep the halwa in medium flame and stir this mixture once in 2-3 mins until all the milk gets dried up.

Add half of the ghee and stir the halwa continuously in medium flame for about 10 mins.

Add saffron milk and stir the halwa in medium flame for about 10 mins. Add remaining ghee, fried cashew nuts, raisins and stir the halwa continuously in medium flame until ghee starts separating.

Add mashed cardamom and mix well.

Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Serve hot or cold.

Halasina Hannu(Jackfruit) Halwa

Ingredients:
8-10 cups crushed Jackfruit
3 - 4 cups Sugar
1/2 - 1 cup Ghee
1/2 cup Cashew nuts
5-8 Cardamom

Recipe:
Remove the seed and other unwanted part from the jackfruit as shown in the picture below.

Put it in a mixer and crush it as shown in the picture below.

Put this in a heavy bottomed vessel and cook it well. 

Add sugar and keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.

Add 1/2 cup of ghee, cashew nuts and stir the halwa continuously in medium flame. After 15 mins add little more ghee and stir continuously until ghee starts separating.  

Add mashed cardamom and mix well.

Apply little amount of ghee to the plate/vessel, pour this halwa and spread it using one flat spoon as shown in the picture below.

This can be preserved in refrigerator for longer shelf life.

Papaya Halwa

Ingredients:
14 - 15 cups grated Ripen Raw Papaya
8 - 9 cups Sugar
Pinch of Saffron
1/4 cup Milk
2 Tbs Ghee
10 - 12 Cardamom

Recipe:

Cut the papayas, remove the seeds, skin, wash them properly and grate them as shown in the picture below. Put the grated papaya in a pressure cooker container and cook them without adding any water.(1-2 whistles)

Put the saffron in 1/4 cup of warm milk and keep it aside.

Once the pressure goes off, pour the cooked papaya in a thick bottomed vessel. Add sugar and bring it to boil.

Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.

Add 2 Tbs of ghee, saffron milk and stir the halwa continuously in medium flame until ghee starts separating.  Add mashed cardamom and mix well.

Apply little amount of ghee to the plate/vessel, pour this halwa and spread it using one flat spoon as shown in the picture below.

This can be preserved in refrigerator for longer shelf life.

Baalehannu(Banana) Halwa

Ingredients:
150 medium sized Banana / Baalehannu or 30 cups mashed Banana

15 - 17 cups Sugar

4 cups Ghee

10-12 Cardamom
1/2 cup broken Cashew Nuts (Optional)

Recipe:

Remove the outer cover of each banana and mash them as shown in the picture below.

Put broken cashew nuts, little amount of ghee, fry them for few mins until they turn light golden in color. Transfer this to another bowl and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside.

Put the mashed banana in a heavy/thick bottomed vessel and heat. Add sugar and mix them well and cook them in medium flame for about 15-20 mins. Add around 2 cups of ghee and mix them well. 

Keep stirring the mixture in medium flame and add the remaining ghee in regular intervals until it turns light golden brown in color.

Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom. Add fried cashew nuts, mashed cardamom and mix well.

Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature make them into slices and store them in an airtight container.

Kumbalakayi Halwa / Kashi Halwa

Ingredients:
6 cups grated Ash Gourd / Budu Kumbalakayi
3.5 - 4 cups Sugar
4 - 5 Cardamoms / Elachi / Elakki
1 - 2 tsp Cashew nuts / Gerubeeja
1 tsp Raisins / Ona Drakshi
3/4 cup Ghee / Thuppa
Pinch of Saffron / Kesari
2 - 3 tsp Milk

Recipe:

Cut the ash gourd and remove the inner part, seeds and outer skin as shown in the picture below.

Grate the ash gourd pieces as shown in the picture below.

Put the grated ash gourd in a pressure cooker container and cook it without adding water.(1-2 whistles) 

Put broken cashew nuts, little amount of ghee, fry them for few mins until they turn light golden in colour. Add raisins and fry them together for about 2-3 mins until raisins get puffed. Transfer this to another bowl and keep it aside.

Put saffron in warm milk and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside.

Once the pressure goes off, transfer this to a heavy bottomed vessel and cook until almost all the water content is evaporated.

Once the water content is almost evaporated from the cooked ash gourd, add the sugar and mix them well.

Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.

Add the saffron milk and mix them well. Add the ghee little by little and stir the halwa continuously in medium flame until ghee starts separating.

Add fried raisins, cashew nuts, mashed cardamom and mix well.

Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Serve hot/cold.