This is my chilli plant growing hapily at the window sill
Halwas has a special place in our home. We all are lovers of halwas carrot, beets, kashi halwa. When Suma from Veggie platter blogged her halwa recipe i had bookmarked it to be tried. My mother in law makes burfis the same way but never knew it could taste excellent as halwa, suma made me realise it was just excellent. Thanks Suma for the wonderfull recipe.
Basically i followed Sumas recipe. I used 2 big milk Gourds which yielded basically 7 bowls of grated gourd. i used 2 cups of sugar. You can find the recipe here.
Here is the wonderfull Badusha that i tried from Lata from La Gourmets blog and from Manekas recipe at Pachakam. Thanks to both of you for the success of the Badusha. I used measurement from Maneka’s recipe
flour – 2 cups
yogurt – 1 cup or more
baking soda – 1 tsp
saffron threads – 10
sugar – 3 cups
water – 1 1/2 cup
One variation is i used dalda for mixing with flour, soda and salt until crumble stage then add yogurt to form a soft dough. Shaped into flattened balls covered with wet muslin cloth and refrigerate for 1/2 an hour. Deep fried in low flame in corn oil. soak in sugar syrup of nearing 2 stage consistency for 12 minutes. Remove from syrup and let it dry before serving. The longer it is left the taste enhances. Like the next day it was more tasty.
Note: Try to make like jalebis or jahangirs or rava laddus on the same day to make full utilisation of the syrup left over.
This is my entry for Coffee’s MBP -sweets