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Tiranga Halwa

- recipe by Raji Ramakrishnan submitted on 08-15-2012

(Tiranga Halwa)


Everytime I make sweet at home, I feel sorry as my husband cannot have it due to diabetis.  Hence today, I decided to  make the thiranga halva for him and people like him can enjoy freedom from sugar.
 
Palak:  Vitamin A and C plus fiber, folic acid and 13 different flavonoids found in spinach are very beneficial in fighting against cancer cells. A study shown that these properties in spinach lower the cancer risk by 34%, particularly in breast cancer, cervical cancer, prostate cancer, skin cancer and stomach cancer
 
Cucumber:  Cucumber helps in keeping the body hydrated and regulating body temperature. It also helps in flushing out the toxins from the body. It has  high water content, vitamins A, B & C.
 
Carrot:  Forget about vitamin A pills. With this orange crunchy powerfood, you get vitamin A and a host of other powerful health benefits including beautiful skin, cancer prevention, and anti-aging.
 
PALAK HALVA 
1 cup palak puree
1 cup milk
6 tbsp  sugarite (sugar free)
2 tsp ghee
cardamom powder
 
dry fruits for garnishing
 
CUCUMBER HALVA
1 cup cucumber
1 cup milk
1 tbsp khoya
6 tbsp sugarite (sugar free)
2 tsp ghee
cardamom powder
 
dry fruits for garnishing
 
CARROT HALVA
1 cup grated carrot (englishcarrot)
1 cup milk
6 tbsp sugartie (sugar free)
2 tbsp ghee
cardamom powder
 
dry fruits for garnishing
  
Method: 
GREEN LAYER (PALAK HALWA): 
Wash the palak and blanch the same, run through cold water and make a puree of it to get one cup of puree.  I used one bunch of palak to get one cup puree. Heat ghee in a kadai and add the palak, saute for 5 minutes then add  milk, sugarite and keep on stirring till it starts leaving the kadai.
When it is done, remove and arrange in a plate at the bottom side.
  
WHITE LAYER (CUCUMBER HALWA): 
Wash and peel one cucumber. grate it and squeeze out the water. Heat ghee in a kadai and add the cucumber and saute for 5 minutes. Add the milk, sugarite and keep on stirring.  Once the milk is dried up, add the khoya and mix well till it starts leavin the kadai. When it is done, remove and arange in the plate for second layer i.e. white.
 
ORANGE LAYER (CARROT HALWA): 
Wash, peel the carrot and grate it. Heat ghee in a kadai and add the carrots and saute for 5 minutes. Add the milk, sugarite and keep on stirring till it is done. Remove and arrange above the second layer ie. white.
 
Your tiranga halva is ready. Garnish with dry fruits of your choice.
 
Time taken for prepration:  30 minutes
Cooking time: 45-60 minutes
Serves: 2-3



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