Halowa dessert recipe from Bangladesh cuisine
Halowa is one of the most delicious desserts in Bengali culture but it used as a dessert in Muslims Ummah in his religious festival Shab-e-Barat.
1. Semolina Halowa
Semolina 2 cups
Sugar one and a half cups
Ghee 1/4 cup
Milk one and a half cup( thick)
Raisins, Pistachios, Chestnut like quantity or prefer
First, the semolina fried will be red color.
Now heat ghee in a pan. When the ghee is warmed, then add semolina and milk and cook for 5 minutes.
Then stir with sugar for another 5 minutes.
Add raisins, pistachios, cardamom powder and then remove from heat.
Now spread the ghee in a tray. Hold down with the hand and let it cool down.
If it will be cold, cut into long shape or as your choice.
2. Chickpea Halowa
Chickpea 1/2 kg
Milk 1 liter
Powder Milk 1 cup
Sugar 1 kg
Ghee 1/4 cup
Cardamom powder a little amount
Rosewater 1 tablespoon
Raisins 5 tablespoons
Pistachios chopped 3 tablespoons
Chickpea boils with milk and then blend it.
Heat ghee in a pan and add chickpea paste and stir it. Now add sugar and powder milk and mix well. Then add cardamom powders.
If the halowa is thick, then add raisins and rose water and stir for some time. Then remove from heat.
Now some pistachios chopped and raisins spread in a plate and take halowa. Now it holds down with the hand and let the cool it.
Then cut it as your choice.
You can add maowa or cream for most attractive.
3. Dates Halowa
2 cups of dates ( seedless)
Milk 2 cups ( dense)
Sugar 1/4 cup
Maowa 1 cup
Ghee/oil as needed
Boil dates with 2 cups of milk and dries it. Then blend it.
Heat Oil/ghee in the pan and add cardamom. Add the mixture of dates and stirring on medium flame.
When it will be blooms add sugar and 1 pinch of salt. Keep stirring on low medium heat.
When the ghee grows up, then mix maowa powder.
Spread the ghee on a plate and put the halowa. Press and hold down. If it is cool, then cut it and serve with nuts.
4. Carrots Halowa
Carrot -500 g
Milk – 1 liter
Sugar – 4 teaspoons
Condensed milk – 1/2 tin
Ghee – 1/3 cup
Pistachios and cloves for garnishing
Carrots boiled with 1 liter of milk.
After boiling the carrots then drying the milk. Remove from heat and blend it.
Now heat ghee on medium flame. If the ghee is hot, then add carrots, condensed milk, sugar, and stirring continuously.
Dry the water of the halua and drain the ghee then remove it from heat. Let it cool down. Now make a small ball with hand.
5. Papaya Halowa
★ 2 Green papaya( medium )
★ Sugar as your choice
★ 2 pieces of cinnamon
★ 2 pieces of cardamom
★ salt 1 pinch
★ Ghee 1/2 cup
★ Food color (green) 1 pinch
At first, the papaya was to take into small pieces. Then boil it.
When it will be boiled, then well ground.
Now heat the ghee in a pan and add cardamom, cinnamon.
Then give the papaya paste, salt, and sugar. Stir continuously.
Due to dryness, remove from heat.
Now the halowa will be divided into 2 parts and mix the green food color in 1 part. Then the first part keeps in the tray and then the second part or as your choice.
Cut into various shapes or as your choice.
Courtesy: Ansoh Yimka
6. Jackfruit Seeds Halowa
500 g of jackfruit seeds
Condensed Milk 1/2 tin
Sugar half cup
Powder milk half cup
2 tablespoons of raisins
2 tablespoons of pistachios chopped
Ghee half cup
Saffron roasted rose water as needed
Boiled the jackfruit seeds and blend it.
Heat ghee in a pan and add cardamom, cinnamon, and raisins. After that add seeds paste.
Now stir it with sugar and condensed milk. Keep stirring again with milk powder and nut chopped. Finally, add saffron and rose water.
7. Nuts Halowa
Cashews nuts 2 cups
Chana 2 cups
Sugar 2 cups
Cardamom powder 1/4 teaspoon
Ghee half cup
Flour 1 tablespoon
Raisins 1 tablespoon
Cashew and pistachios for garnishing
Soak the fried cashew nuts for 3-4 hours in the water. Blend off the water.
Now heat the ghee in a pan and add cashew and chana and fry it. Then add sugar. Keep moving fast.
Now add flour, cardamom powder. After that remove from heat.
When the halowa is thicker than should be decorated with raisins, cashews, and pistachios.
Courtesy: Cooking and Carving