ROSE LASSI

     Yet another refreshing drink, prepared with Rose Syrup, Yogurt/Curd and Milk.  With the richness of traditional Lassi comes along the redolent fragrance of Roses.  Rose Lassi is a delicious combination of a Milk Shake and a Smoothie with an authentic Indian touch.  Some recipes call for adding a pinch of Cardamom or Saffron to enhance the flavour of the drink. 

     Though believed to have originated from Punjab, Lassi can be seen in Gujarat, Rajasthan and even in parts of Pakistan.  A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Lassi comes into limelight along with the arrival of sweltering summer.  Roadside shops and eateries cater this creamy drink during summer.  A sip of the Sweet Punjabi Lassi, topped with a dollop of Malai(fresh cream), is an utter treat and utmost delicacy.    

ROSE LASSI

     It is an astounding fact that Yogurt/Curd is an integral part of Indian Tradition and an unavoidable part of Indian Cuisine. Yogurt/Curd - Dahi/Dai as commonly called in North Indian languages and as Thayir/Perugu/Mosaru in the South Indian States.  Once an agricultural bound Nation, cattle rearing were a part and parcel of their life. Availability and use of Milk and milk products were a part of their daily life. So it's not a wonder that we all like Milk, Dahi/Curd (Yogurt -in our very own form).  All the more, we have a special place for it in our Pantry. And it is a daily routine to make fresh curd on a daily basis at home. We also knew wonderful techniques to convert it into tasty Desserts like Shrikhand, Mishti Doi & Bhapa Doi, healthy Drinks like Chaas, Sambharam and Lassi.  We love to accompany Raithas/Salads with Rice and Roti or make curries out of Yogurt/Curd.

    Lassi may taste like a treat, but it’s one that comes with health benefits! The yogurt in the lassi is full of probiotics that promote gut health, help digestion, and boost the immune system. It also provides protein and Vitamin-D, along with the beneficial properties of any additional fruits, herbs, or spices. Lassi is so refreshing.  

ROSE LASSI

     Rose Lassi is one best drink if you love the sensuous aroma of Rose. Serve it as a refreshing drink to quench your thirst during sweltering Summer days or as a Dessert to wash out the spicy dishes.  Lassi happily falls under the category of a dessert masquerading as a drink.
     Lassi - A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Next to Mango Lassi, Rose Lassi is yet another variation which tops the popularity. A sip of the Sweet and Flavour filled Rose Lassi, is an utter treat and a sensuous delicacy.


For more JUICES, SMOOTHIES & DRINKS, Click here...

Cuisine - North Indian
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM  

Preparation Time - 10 - 15 Minutes

For HOMEMADE ROSE SYRUP, Click here...

 

HOW TO MAKE ROSE LASSI

ROSE LASSI

 

INGREDIENTS:

For Rose Lassi:

Rose Syrup - 2 Tablespoons
Thick Yogurt/Curd - 1 Cup
Milk - 1/2 Cup
Ice Cubes - 1/4 Cup
Salt - a Pinch (Optional)

 

Optional Ingredients:

Fresh Cream - 2 Tablespoons
Cardamom Powder - 1/4 Teaspoon
Kewra Water/Essence - a few drops
Dried Rose Petals - for garnishing

 

ROSE LASSI

METHOD:

• Crush the Ice Cubes in a blender.
• Add Rose Syrup, Yogurt/Curd, Milk & Fresh Cream to the crushed Ice cubes and whip it up in a blender for a few minutes.
• Blend until all the ingredients are well combined.
• Pour Rose Lassi into a tall glass.
• Serve Rose Lassi Chilled, garnished with a few dried Rose Petals.
  

 

For a detailed Recipe on HOMEMADE CURD/YOGURT, Click here...

 

ROSE LASSI

NOTES:

• The Yogurt/Curd should not the sour.
• Can substitute Water for Milk.
• Adjust the sweetness to suit your taste preference.
• Rose Syrup I used has added sugar in it.  So I did not add Sugar in this Recipe.
  
• For thicker Lassi, add fresh cream, but it is totally optional.
• Can add a few drops of  Kewra Essence/Water, if you like the flavour in Rose Lassi. 
• Adding Cardamom Powder, Saffron etc., are purely optional.

INDIAN MASAL CHAI - SPICED TEA

    I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning.    Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns.  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.  I quit drinking tea when I got pregnant with my son.  The only food I have avoided since those old days of morning sickness.  A sense of repulse which overtook my senses and regret that I am not able to get even with it until today.  But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea.  It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

    But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter.  My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai. 

    I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how.  I work with an eye-balling technique while making tea.  No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India.  Use whole milk or low fat milk to suit your preference.  Even Milk Powders diluted in water can be used instead of fresh milk.  Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea.  Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

    Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen.  You can simply add a few pods of Cardamom and still it is called Masal Chai.  Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals.  Can also add spices like Peppercorns and Fennel.  The amount of each spice also goes with your liking.  

    Then instead of Dry-Ginger can use fresh Ginger along with a few other spices.  Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea.  Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai. 

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

    How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea.  Use your preferred sweetener of choice.  

 

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA

Water Milk Ratio:

    How you prefer the Chai is what fixes this ratio, a personal preference.  I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water.  If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.  

When to Add Spices:

    Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

    Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds.  Add ginger along with the Chai Masala/Spices to the simmering water.  Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

    When the spice mix bubbles up, then add the Tea Leaves.  Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter.  Give a gentle swirl occasionally while boiling the tea leaves. 

    Finally, add Milk & Sugar, mix well, pull it up to make a froth.  Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

    Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,

For more TEA TIME SNACKS, Click here...

 

Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

 

For more BEVERAGES, Click here... 

HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

INDIAN MASAL CHAI - SPICED TEA

INGREDIENTS:

For Masal Chai:

Water - 1/4 Cup
Milk - 3/4 Cup
Chai Masala Powder - 1 Teaspoon
Fresh Ginger - 1/4" Piece
Tea Leaves - 1/2 Teaspoon
Sugar - 11/2 Teaspoons

 

Spices if not using Chai Masala:

Cardamom - 1 Pod
Cinnamon - a small Piece
Dry Ginger - a small Piece
Rose Petals - a few

• Boil water in a pot on Medium-high flame.
• When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
• Reduce the heat to low and bring the water to boil.
• Then, add Tea leaves and boil this for a minute. 
• Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
• Can add Sugar at this stage or can add it while serving.
• Pour in the Milk and stir well.
• Bring the Tea to a Boil. Now, switch off the flame.
• Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
• Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
• Masala Chai serves best as a morning tea or along with breakfast too.
  

 

INDIAN MASAL CHAI - SPICED TEA

Traditional Nendhra Pazha Appam

"Nendhra Pazham Appam: A Heart-Warming Snack from Our Family Recipe Book"

    Nendhra Pazham Appam is a traditional Nadan Palaharam (snack) that's deeply rooted in our family’s culinary treasure chest. This mildly sweet appam, made with rice flour, slices of Nendhra banana, ground coconut paste, coconut milk, sugar, and cardamom, is a treat that’s as comforting as it is simple. Perfect for tea time, this snack brings together the deliciousness of appams and the rich, distinctive flavour of Nendhra Pazham. If you're a fan of both, this snack is sure to delight your taste buds with its humble yet satisfying taste.

 

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

    Shrikhand is a popular dessert from the Western States of India - Maharashtra & Gujarat. Shrikhand, colloquially called 'Matho' is one must serve dessert in a Wedding Thali Meal. It is mentioned as Shikhrini in Sanskrit Literature. Shrikhand is made from hung Curd/Yoghurt referred to as 'Chakka' in Marathi. Hung Curd is the thickest form of a Curd where all its whey has drained off & only the thick Curd/Yoghurt is left out.

    Shrikhand is an extravagant avatar from the humble homemade Curd/Yogurt. Homemade Curd/yoghurt with a few processes & add-ons it is converted into a creamy, smooth, silky-textured Shrikhand. An easy, no-cook recipe loaded with nutrition, digestive agents and above all - a guilt-free sweet indulgence. Shrikhand recipe is made from thick hung Curd/Yoghurt, powdered Sugar, Cardamoms, Saffron with a bit of milk and served with loads of slivered nuts. Shrikhand is served as a dessert in a Thali Meal or sometimes served along with Rotis or Puris.

    'Kesar Elaichi Shrikhand' - Saffron & Cardamom flavoured Shrikhand is the basic recipe. Yet another popular variation of the same dessert is Mango Shrikhand where they add Mango Pulp along with hung Curd/Yoghurt. You would just need 3 ingredients to make Shrikhand - Hung Curd, powdered Sugar, Cardamom Powder. Adding Saffron, dry fruits, nuts, rose petals etc., are optional.

    Traditionally, a device called Puran Yantra was used to hang & drain the Curd/Yoghurt. But a clean cloth is just what we would need for the job. Pour the yoghurt/curd into the kitchen cloth and tie it up together with a knot. Place it on top of a deep vessel, until all the whey is removed from the Curd/Yoghurt. I leave it in the refrigerator overnight. This way, the Curd/Yoghurt wouldn't get sour. 

     Once the hung Curd/Yoghurt is ready, you can leave it in the refrigerator and make this dessert immediately, whenever you want it.  It can be incorporated within minutes & leave it in the refrigerated chilled.  Serve it in a Thali Meal or as a dessert. 

 

 For more INDIAN SWEETS, Click here...

 

 Cuisine - Maharashtrian, Gujarati (Indian)

 Recipe Type - Dessert

 Difficulty - Medium

 Serves - 3-4

 Author - SM  

 

Preparation Time(For Hung Curd) - 5 -6 Hours/Overnight

Preparation Time(For Shrikhand) - 25 -30 Minutes.

Cooking Time - Nil

 

 

 For more DIWALI RECIPES, Click here...

 

 

SHRIKHAND - KESAR ELAICHI SHRIKHAND

 

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

 

Points to remember while making Shrikhand

 

Curd/Yogurt -

• Use fresh homemade Curd/Yoghurt. Make sure it is not sour. Leave the Curd/Yoghurt to drain in the refrigerator.
• If using store-bought Curd/Yoghurt, make sure it is fresh. 
• If you are in short of time, Greek Yogurt would be a good choice. As Greek Yogurts tend to be naturally thick, it would require less time to drain off the whey.

For a detailed Recipe on HOW TO MAKE CURD/YOGHURT, Click here...

 

Sugar -

• Use normal sugar for the recipe. Powder it using a blender.
• Store-bought powdered sugar has cornflour added into it which will alter the texture of this dessert.
• Can substitute Sugar with Honey. 

Add-ons -

• Classic Shrikhand is flavoured with Cardamoms.
• Some recipes call for adding Saffron in it.
• Dry fruits & nuts can be added for an extra note of crunchiness in the dessert. 
• Add few Rose Petals for extra flavouring.
• Can give a twist to this classic dessert by adding  your choice of fruit pulp.
• Mango Shrikhand is yet another popular variation of the same dessert.
  

HOW TO MAKE SHRIKHAND

 

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

 

Lets first start with making HUNG CURD,

 

INGREDIENTS:

 

For Hung Curd:

 

Homemade Curd/Yoghurt - 41/2 Cups to 5 Cups

 

Utensils Needed:

 

Strainer

Deep Bowl

Kitchen Cloth/Muslin Cloth/Cheese Cloth

 

METHOD:

 

For Hung Curd:

• Place a clean kitchen cotton towel/cheesecloth/muslin cloth over a strainer.
• Place the strainer on a deep bowl/vessel.
• Pour the fresh Curd/Yoghurt into it.
• Bring together the four edges of the kitchen cloth & tie it up using one end tightly around.
• Gently press and drain off the whey.
• When most of the whey water has drained off, place it on top of a deep bowl.
• Alternatively, you can hang it down on a hook in your kitchen counter.
• I leave the bowl in the refrigerator(Overnight or for 4-5 hours). As I live in a tropical climate, Curd/Yoghurt tends to get sour soon.
• So, I left the Curd/Yoghurt in the refrigerator overnight.
• Use a deep bowl/vessel to drain off the whey water. There should be some distance between the Curd/Yoghurt in the strainer & the whey.
• If the bowl happens to be shallow, the hung Curd/Yoghurt tend to get in contact with the whey, which will not help the process. The Curd/Yoghurt would tend to have some whey in it even after a long time of draining.
• Next day or once the whey is drained off from the Curd/Yoghurt, collect the drained whey.
• Whey can be used while kneading the dough for Chapatis, Rotis or into Curries, Dhals etc.,
• The Hung Curd colloquially called Chakka should be very thick, smooth & creamy.
• It would have a texture similar to a Cream Cheese.
• Collect the thick hung Curd/Yoghurt from the cloth into a bowl (silicon spatula works best for the purpose).
• Cover the bowl with a lid and store the hung Curd/Yoghurt in the refrigerator until use.
• Hung Curd/Yoghurt is used in a variety of dishes like Dahi Kebab, can be used as a spread in Sandwiches, as a filling in Parathas, as a dressing for Salads & Raithas and can be converted into a variety of desserts like Shrikhand, Parfaits, Puddings etc.,

SHRIKHAND - KESAR ELAICHI SHRIKHAND

SHRIKHAND RECIPE - KESAR ELAICHI SHRIKHAND

For Kesar Elaichi Shrikhand: 

 

Hung Curd - 3 Cups

Sugar - 6-7 Tablespoons

Cardamom - 4-5 Pods

Saffron - few strands

Milk - 1/2 Tbspn

 

For Garnishing:

 

Slivered Almonds - few

Slivered Pistachios - few

Chironji - few

Rose Petals - few (Optional)

Saffron Strands - few (Optional)

 

METHOD:

 

Preparation:

 

• Soak a few saffron strands in 1/2 a tablespoon of warm milk for about 10-15 minutes.
• Grind the Cardamom Pods into a fine powder and keep it aside.
• Powder the sugar using a small blender jar/coffee grinder.

 

For Kesar Elaichi Shrikhand:

 

• Take about 3 Cups of Hung Curd/Chakka in a deep bowl.
• Add powdered sugar, saffron soaked milk & cardamom powder to the hung Curd/Yoghurt.
• Use an electric beater or a wire whisk to whip up the hung Curd/Yoghurt. Alternatively, use a blender to beat the ingredients.
• Whip up the ingredients until smooth, fluffy& the sugar is well dissolved.
• Adjust the amount of sugar at this stage.
• Transfer it into serving bowls, garnish Kesar Elaichi Shrikhand with slivered Nuts and serve it chilled.
• Keep it refrigerated until you serve. 
• Shrikhand - Kesar Elaichi Shrikhand  can be served as a dessert in a Thali Meal or serve it as a side dish for Rotis or Puris.

NOTES:

 

• Use fresh homemade Curd/Yogurt for best results.
• If you are using store-bought Curd, make sure it is not sour.
• Leave the curd to drain off on a deep bowl, preferably in a refrigerator.
• Store the hung curd in the refrigerator until use.
• Adjust the amount of sugar to suit your sweet tooth.
• Powder the sugar using a blender. Do not use store-bought powdered sugar.
• Garnish Kesar Elaichi Shrikhand with your choice of nuts or dry fruits.
• Keep it chilled until you serve.

SHOP RELATED PRODUCTS:

PEAR HALWA

    As sceptical as ever, my daughter lifted her brow when I handed her a bowl of Halwa. Though I didn't mention what it was, she was damn sure that it was experimental. It looked like Kasi Halwa(Poosanikai Halwa) she was trying to find what the base ingredient was. She said some fruit, maybe apple and I said, it was Pear Halwa. She is biased when it comes to experimental recipes like this though she loved the texture of the Halwa, especially the texture of crunchy nuts in it. My next victim was my husband, who ate it with no comment. Then asked for an extra serving, I knew it was good. Have made this Pear Halwa three times in a row, just with the idea of finishing a whole lot of Pear.

     

    Why Pear Halwa? When you end up with having a few Pears just bland, eating it as such was not working & I was wondering what I could make out of it. And there I went with my whims & fancies & tried to recreate a version of Halwa with Pears. I was totally convinced with the results, perfected the measurements in my second attempt & here you go with the recipe. Trust me you can surely give a try & it is not going to disappoint you at all. 

     

    I followed the same method as for Kasi Halwa(Poosanikkai Halwa). Pear Halwa is prepared with Pears, Sugar, Ghee and Cardamom Powder and garnished with an extra bit of slivered Almonds & Cashew nuts fried in ghee which gives a whole lot of crunchy texture in every bite. I have not added Milk in this recipe. You have no strict rules while making this Halwa. Pears with its unique taste & the roasted slivered Nuts add texture to this Pear Halwa. And above all, this is an easy recipe & can be incorporated within minutes. 

 

    Just one thing to remember - Use the grated Pears immediately.  Otherwise, it tends to get oxidized & the colour of the Halwa may turn dark. No need of squeezing out any extra water in it. Add the grated Pears into the Ghee and cook it on a low flame until it turns soft &tender. Let the mixture be dry before adding sugar & flavourings into it. And when it comes to Sugar, I have added 1/4 Cup of Sugar for 2 Cups of Pear. The Pear I used was not sweet. If you are using a sweet variety, I suggest you to adjust it accordingly.

 

 For more INDIAN SWEETS, Click here...

 

 Cuisine - Indian

 Recipe Type - Sweet

 Difficulty - Medium

 Serves - 2-3

 Author - SM  

 

 Preparation Time - 15 -20 Minutes.

 Cooking Time - 20-30 Minutes.

 

 

 For more DIWALI RECIPES, Click here...

 

 

HOW TO COOK PEAR HALWA 

PEAR HALWA

INGREDIENTS:

 

For Pear Halwa:

 

Ghee - 3-4 Tbspns

Cashew Nuts - 10 Nos.

Almonds - 10 Nos. 

Pear - 2 Cups

Sugar - 1/4 Cup

Cardamom - 2-3 Pods

Saffron - few Strands

Yellow Food Colouring - few Drops(Optional)

 Salt - a Pinch

 

 

METHOD:

 

Preparation:

 

• Grind Cardamoms along with few teaspoons of sugar into a fine powder and keep it aside.
• Soak Saffron strands in few teaspoons of warm water.
• Sliver the Nuts and keep them aside. 
• Wash, peel & cut the Pears into halves.
• Remove the Seeds.
• Grate the Pears using a grater.
• Use the grated Pears immediately. 

 

For Pear Halwa:

 

• Heat 3 Tbspn of Ghee in a heavy-bottomed pan, roast the slivered, Almonds & Cashew Nuts.
• Add the grated Pears and cook on a medium-low flame for a few minutes.
• Cook the Pears until it turns soft & tender.
• Cook until the Pears turn dry and there is no water.
• Now add the sugar along with Saffron soaked Water, Cardamom Powder and give a quick stir.
• Add a few drops of yellow food colouring and mix well.
• Cook this on a low flame for about 5-7 Minutes.
• At this stage, Pear Halwa starts to bubble up.
• Now add a Tablespoon of Ghee and give a quick stir.
• Cook this on a low flame for another 5-7 Minutes.
• Add a pinch of salt and the remaining Ghee to the Halwa and mix well.
• When the Ghee starts to separate & the Pear Halwa begins to leave the sides of the pan, switch off the fire. 
• Serve Pear Halwa hot or at room temperature.
• Can keep it refrigerated.  
• Lasts up to a week when refrigerated. 
• The texture of the Halwa remains the same when refrigerated.

PEAR HALWA

NOTES:

 

• Grate the Pears evenly, which would facilitate even cooking.
• Once the Pears are grated, use it immediately.
• Otherwise, the Pears may tend to get oxidized.
• There is no need to squeeze the extra water out of the Pear.
• It helps the Pears to get cooked well.
• Saute the grated Pears and cook it along with the water until it turns soft, cooked and there is no more water content, before adding the sugar. 
• Some recipes call for adding Milk in the recipe.
• Can use 1/4 Cup of Milk and cook for an extra bit of time until the mixture turns dry before adding the sugar.
• Perfectly cooked Pears gives a perfect texture to the Halwa.
• Adjust the amount of sugar to suit your sweet tooth.
• I have flavoured the Halwa with Cardamom Powder.
• Adding a bit of extra Ghee will give a rich texture to the Pear Halwa.
• Adding Saffron is purely optional.
• Adding artificial food colouring is purely optional.
• I have added a few drops of yellow food colouring to the Pear Halwa. Can use orange/green food colouring too.
• Adding a pinch of salt to the Halwa is purely optional, but it helps to balance the overall taste of the dessert.

SHOP RELATED PRODUCTS: