Tiranga Halwa Recipe
How to make Tiranga Halwa
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Halwa is a traditional Indian dessert, usually made on festive occasions or even as a usual dessert made in a jiffy in most Indian homes. Halwa has as many variations as there are people in India and everyone has their own style, however this one Republic day special recipe here is to celebrate the true spirit of India. Tricolor halwa is a unique and a perfect representation of the most loved Indian dessert, curated by Chef Jitender for Lord of the Drinks Barrel House.
- Total Cook Time1 hr 10 mins
- Prep Time 30 mins
- Cook Time 40 mins
- Recipe Servings2
Ingredients of Tiranga Halwa
- For Green Pea Halwa:
- 1 cup Green peas puree
- 1 cup Milk
- 6 tbsp Sugarite (sugar free)
- 2 tsp Ghee
- Cardamom powder
- For garnishing Dry fruits
- For Cucumber Halwa:
- 1 cup Cucumber
- 1 cup Milk
- 1 tbsp Khoya
- 6 tbsp Sugarite
- 2 tsp Ghee
- Cardamom powder
- For garnishing Dry fruits
- For Carrot Halwa:
- 1 cup Carrot (English carrot), grated
- 1 cup Milk
- 6 tbsp Sugarite
- 2 tbsp Ghee
- Cardamom powder
- For garnishing Dry fruits
How to Make Tiranga Halwa
Prepare Green Peas Halwa:
1.
Wash and blanch the green peas, run through the cold water and make a puree of it to get one cup of puree. We have used one bunch of peas to get one cup puree.
2.
Heat ghee in a wok and add the green pea puree, saute for 5 minutes and add milk, sugarite, khoya, and stir till it forms a thick mixture. Keep stirring so it does not stick to the wok.
3.
When it is done, remove and arrange in a plate at the bottom side.
Prepare Cucumber Halwa:
1.
Wash and peel one cucumber. Grate it and squeeze out the water.
2.
Heat ghee in a wok and add the cucumber to saute for 5 minutes.
3.
Add the milk, sugarite and keep on stirring. Once the milk dries up, add khoya and mix well till it starts to make a thick mixture.
4.
Remove when it is done and arrange in the plate for the second layer i.e. white.
Prepare Carrot Halwa:
1.
Wash, peel and grate the carrot in a bowl.
2.
Heat ghee in a wok and add the carrots to saute for 5 minutes.
3.
Now add the milk and sugarite to it. Stir till it forms a thick mixture. Keep stirring to avoid sticking of the mixture.
4.
Remove and arrange this above the cucumber halwa i.e the white layer.
5.
Your Tiranga halwa is ready. Garnish with dry fruits of your choice.
Recipe Notes
Also read about some breakfast ideas that you can gorge on for the Republic day holiday.