HOTCHULHA

Ingredients:

• Semiya Vermicelli – 1 cup dry roast
• Sugar – 3/4 Cup
• Cashews – 20
• Raisins – 25
• Shredded Dry Coconut – 1/4 Cup Dry Roast
• Poppy Seeds – 1 Table Spoon
• Cardamom Powder – 1/4 Teaspoon
• Ghee – 8 Table Spoon
• Orange food Color – 1/8 Tea spoon
• Unsweet Kowa – 1/4 Cup

Method:

1. Dry Roast the Vermicelli.
2. In a medium size bowl, put the Semiya and cook them al dente and drain and keep them aside
3. Dry Roast the coconut & poppy Seeds separately and keep them aside.
4. In a heavy bottom pan put the 2 tablespoons of Ghee and fry the Cashews, Raisins and fry them and keep them aside.
5. In the same pan pour the sugar, sweet color and 1/4 cup of water and let the sugar melts and now put the drained vermicelli, unsweetened Kowa and mix them gently.(Don’t mix them like a paste).
6. Put the remaining ingredients, cashews, raisins, poppy seeds, cardamom powder and mix them gently.
7. At this point it should look like dry semiya upma.

Note: In place of 1/4 cup of water, you can put milk.

This can server hot or cold. Also this can be stored in fridge for up to 2 weeks.

When I was a kid, my elder brother was serving in Indian Air Force.

He used to come home once a year. While going back, my mom used to make this Chandal Halwa as a care pack.

In those days, it used to stay fresh for 2 weeks as long as you don’t use a wet spoon. 

Ingredients:

• Chanadal – 1 Cup
• Gud (Jaggery) – 2 Cups
• Elachi – 1/4 Teaspoon
• Poppy Seeds – 1 Tablespoon
• Dry Coconut – 1/4 Cup – Shredded
• Cashews – 1/4 Cup
• Raisins – 1/4 Cup
• Ghee – 4 Tablespoon
• Cinnamon stick – 1 inch
• Cloves – 2

Method:

1. Put Chanadal in pressure cooker and put 2 cups of water and cook it for 5 whistles.
2. Once the pressure is off, drain any water left from the cooked chana and mash it with spatula and put this pot on stove again and add the gud and let it melt and cook this till everything comes together and keep it aside.
3. Take a small pan and dry roast the poppy seeds, coconut individually. Add Ghee, put cinnamon Stick, clove, cashew, raisins and fry them and put all this in the Chanadal mix.
4. Finally add Elachi powder and mix it well.

Ingredients:

• All purpose flour(Maida) – 1/2 Kg
• Salt – 1 pinch
• Dry Coconut – Shredded – 2 Cups
• Elachi Powder – 1/2 tea Spoon
• Kismis(Raisins) – 1/2 Cup
• Cashew – 1/4 Cup
• Sugar – 1 Cup
• Poppy Seeds – 2 Tablespoons
• Oil for Deep Fry

Method:

1. Take a bowl and put the Maida, salt and 2 tablespoons of  oil and mix it into dough by adding water as needed.
2. Mix all the dry ingredinets and keep that mix aside.
3. Make small portions of maida and roll them as puris and put the dry mix 2 tablespoons and mold them as Kajjikayalu and deep fry them.
4. Your Gujiyas are ready!!!

Ingredients:

• Thin Vermicelli – 2 cups
• Whole milk – 4 cups
• Sugar – 1 cup
• Cashew Nuts – 25
• Raisins – 25
• Poppy seeds – 1 Table Spoon
• Dry coconut Grated – 2 Table Spoons
• Ghee – 4 Table Spoons
• Cardamom Powder – 1/4 Tea Spoon
• Charoli nuts – 1 Tea Spoon

Method:

1. Fry the Vermicelli in 3 table spoons of Ghee until it is brown.
2. Fry on low heat until all the ghee is dried.
3. Dry roast the coconut and poppy seeds and keep it aside.
4. Fry the Cashew, Charoli nuts and raisins in the remaining Ghee and keep it aside.
5. Put the heavy bottom sauce pan and ass milk, sugar and cardamom and bring it to a boil and then put the fried vermicelli stirring constantly. With in 5 minutes, vermicelli will become soft.
6. After five minutes, reduce the heat and put the dry fruits and nuts.

Tip: If it becomes too thick, add a cup of milk and heat it for couple of minutes. It will become thin again.

Ingredients:

• Carrots – 1 lb – grated
• Sugar – 1.5 Cups
• Half & Half milk – 2 Cups
• Ghee – 6 Table Spoons
• Cashew nuts – 20
• Raisins – 20
• Dry coconut Shredded 0 1/4 cup
• Poppy Seed – 1 Table Spoon
• Cardamom – 1/2 Tea Spoon

Method:

1. Dry Roast the Poppy seeds and Dry Coconut separately and keep it aside.
2. In a heavy bottom pan put 1 table spoon of Ghee and fry cashew, Raisins and take them and keep it aside.
3. Now put the remaining 5 table spoons of Ghee and then put the grated carrots in the pan and Saute them for five minutes.
4. Now put the milk and cook till the milk condenses. Then put the Sugar and let it cook till halwa begins to thicken.
5. Remove it from the flame and add cardimom and dry fruit mix.
6. Tada … Your Gajar ki Halwa is ready.

Tip: You can serve it hot or cold. Also you can add vanilla ice cream if you are serving cold.

Ingredients:

• Mango Puree – 1 Cup
• Sugar – 1/2 Cup
• Heavy Cream – 1 Cup

Method:

1. Grind the Sugar and Mango Puree for 5 minutes and then mix the Heavy Cream.
2. Pour that in molds and Freeze them.

Tip: Beat the Heavy cream till it comes to soft peaks.