🪈🪈🙏🏾🙏Vrat Friendly Lauki Halwa🪈🪈🙏🏾🙏 (With Singhara Atta)

Name: 🪈🪈🙏🏾🙏Vrat Friendly Lauki Halwa🪈🪈🙏🏾🙏 (With Singhara Atta)
Total time: 1500 s
Yield: 4 - 5 serves
Cuisine: Indian
Ingredients: 500 gms lauki (bottle gourd); 1 tbsp Singhara atta; 1 cup lukewarm milk; 1/2 cup fresh malai; 1/2 cup sugar; 1 tbsp for sautéing + 1 tsp ghee for shine; 1 pinch green food colour (optional); 2-3 tbsp dry fruits ( almonds, pistachio, cashews & kishmish --- chopped; 1/2 tsp cardamom powder & a few whole dry fruits for garnish

Bina Samir Telivala @Bina_Samir

#CA26 #wk24 #Mysterybox #Fastingrecipes #Waterchestnutflour ( Singhara atta )

This is a melt - in - mouth Halwai style ,easy to make recipe. No mawa is used in this recipe & very little ghee is used .
Enjoy this halwa hot or cold.

Cooksnap
@Anoli Vinchchi

#CA26 #wk24 #Mysterybox #Fastingrecipes #Waterchestnutflour ( Singhara atta )

This is a melt - in - mouth Halwai style ,easy to make recipe. No mawa is used in this recipe & very little ghee is used .
Enjoy this halwa hot or cold.

Cooksnap
@Anoli Vinchchi

Bina Samir Telivala @Bina_Samir

#CA26 #wk24 #Mysterybox #Fastingrecipes #Waterchestnutflour ( Singhara atta )

This is a melt - in - mouth Halwai style ,easy to make recipe. No mawa is used in this recipe & very little ghee is used .
Enjoy this halwa hot or cold.

Cooksnap
@Anoli Vinchchi

#CA26 #wk24 #Mysterybox #Fastingrecipes #Waterchestnutflour ( Singhara atta )

This is a melt - in - mouth Halwai style ,easy to make recipe. No mawa is used in this recipe & very little ghee is used .
Enjoy this halwa hot or cold.

Cooksnap
@Anoli Vinchchi

Saved

Ingredients

25 minutes

4 - 5 serves

500 gmslauki (bottle gourd)
1 tbspSinghara atta
1 cuplukewarm milk
1/2 cupfresh malai
1/2 cupsugar
1 tbspfor sautéing + 1 tsp ghee for shine
1 pinchgreen food colour (optional)
2-3 tbspdry fruits ( almonds, pistachio, cashews & kishmish --- chopped
1/2 tspcardamom powder & a few whole dry fruits for garnish

Saved

Steps

25 minutes

1

Chop the dry fruits. Take 1 tbsp ghee in a pan, warm it a little. Add chopped dryfruits & sauté till golden.Remove in a plate & keep aside. Kishmish will swell up & become golden with rest of the dry fruits.
2

In the same ghee (add 1tsp ghee if required), add grated lauki & sauté for 5 - 7 minutes.
3

Add lukewarm milk & cook lauki in it till 1/2 the milk is absorbed,, stirring occasionally. Cover & cook for 2 - 3 minutes. Add fresh malai & mix.
4

In another pan, sauté Singhara atta in very little ghee till fragrant & golden.Keep aside.
5

Once lauki turns soft, add Singhara atta & sugar & mix well. On cooking, sugar will release water.
6

Keep cooking, stirring all the time till water from sugar evaporates. Singhara atta will thicken the lauki to halwa consistency. Add a pinch of green food colour & mix very well.
7

Cook the mixture till it leaves the sides of the pan. Add the dry fruits & cardamom powder. Mix. (Leave a few dryfruits for garnish).
8

Grease a thali & spread the hot lauki halwa in it. Level it. Garnish with dryfruits & cardamom powder.
9

Cool the halwa a little & cut into desired shape. On this Janmashtami, offer Lauki Halwa to 🪈🪈Lord Krishna 🪈🪈🙏🏾🙏 & then serve it to guests.

Tips

1) Always use fresh lauki & discard the middle part with seeds .
2) Store bought cream can be used instead of malai.
3)If your halwa remains a little loose ( water is there) on completion , than mix 2- 3 tbsp of milk powder in warm milk .Saute the cooked halwa in 1 tsp ghee & add milk powder mixture . Keep cooking for 1 minute & halwa will thicken.Then set it in a thali .
4)Use of food colour is optional.
5) This halwa lasts for 15 days in fridge.