Gheekawar ka Halwa
Gheekawar ka Halwa

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, gheekawar ka halwa. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

A Step by Step complete Ghee Kawar Aloe vera ka Halwa. Gheekawar Ka Halwa - Dessert Halwa Aloevera or gheekawar/gheegwar a kind of plant which is very useful for various diseases. It's most easy use is to prepare halwa.

Gheekawar ka Halwa is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Gheekawar ka Halwa is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have gheekawar ka halwa using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Gheekawar ka Halwa:
  1. Get 150 gm Gheekawar Pulp (Aloe Vera)
  2. Make ready 1/4 cup Desi Ghee
  3. Make ready 1/4 cup Sugar
  4. Take 1/4 cup Khoya
  5. Make ready 1 cup Milk
  6. Take 1 Tbsp Soji (Semolina)
  7. Make ready 25 gm Gond (Acacia gum)
  8. Make ready 20 gm Makhany (lotus seeds)
  9. Prepare 1/2 Tsp Cardamom powder
  10. Take 1/4 Tsp Cinnamon powder
  11. Make ready 1/4 Tsp Chaar Maghz
  12. Get Pinch Nutmeg powder
  13. Make ready Almonds, pistachio, cashew nuts
  14. Make ready Ghee for frying

Halwa gheekwar,aloveera ka halwa bnane ka tareeka,general tonic, muqwwai bah,joint pain. Jodo ke dard aur kamzuri ke liye behtreen ayurvedic halva (HALWA GHEEKAWAR). Buy best quality New Shama Halwa Gheekawar. Useful in joint pain & stiffness also provides relief from cough & cold.

Instructions to make Gheekawar ka Halwa:
  1. Wash Gheekawar stems throughly. Trim the edges & peel the green skin from one side carefully.take out the pulp from stem & keep it in a bowl.2 broad stems of Aloevera can yield 120-150 gm pulp.
  2. Collect the transparent jelly like pulp of Gheekawar (aloevera) in bowl and chop in small pieces.in a pan fry soji on low heat till it changes it's colour.keep aside.
  3. In a karhai or pan heat ghee for frying.add gond in ghee & fry.it will change it's colour and swells up a little. When fried, take out gond from pan & keep in a bowl.
  4. In same ghee, add Makhany & fry. It will change to golden / light brown in colour.take out from ghee. Grind both gond & makhany in grinder or by hand.dont need fine powder just a coarse grinding.
  5. Add desi ghee in a pan. Add cardamom powder fry a minute, then add pulp of gheekawar.fry for 2-3 minutes. Gheekawar pulp has already released some gel or water in pan.
  6. Add milk in pan.leave to cook the pulp in milk over medium flame.stirring in between. Milk will boil & reduce in pan.it also becomes curdle in texture like cheese (paneer) stir the mixture in pan till all milk is curdled & gheekawar pulp is soft tender in milk.
  7. Add soji in pan.mix well.add cinnamon powder & mix well.the texture & colour both are changed till this stage. Add sugar, mix.let it cook on medium flame till all water from sugar is well mixed in pulp.
  8. Add khoya in pan.mix well. Add chaar maghaz.add gond + makhanay grinded powder in pan. Cook to a halwa consistency.all things are coming together now leaving ghee & sides of pan.
  9. Add chop nuts in halwa.add freshly grated nutmeg powder in pan.cook for 2-3 minutes more to mix all things together.colour of halwa has changed to light golden colour & aroma also arises. When ghee comes up.turn off heat.
  10. Take out in a bowl or platter.garnish with chop nuts.serve hot or at room temperature.Enjoy with Cookpad.
  11. Choose Gheekawar (aloevera) which is sweet in taste.wash & peel it carefully. Remove all spines from sides & hard skin. Amount of sugar can be increased or decreased according to taste. Halwa can be store in fridge for up to a month. Heat the halwa when take out from fridge to lessen the stickness of gond.take broad stems of aloevera which gives good amount of pulp. I hv used 2 big stems & get 150 gm pulp.

This is one of the tastiest halwa recipes liked by all Indians. Gajar ka halwa is a delicious mouth watering sweet dish prepared by carrot and milk especially in Indian subcontinent. Gajar ka halwa (Hindi: गाजर काहलवा), also known as gajorer halwa (not to be confused with gajrela), is a carrot-based sweet dessert pudding from the Indian subcontinent. Carrot halwa or gajar ka halwa is one of the post popular Indian dessert. I have prepared it in an easier method using the pressure cooker without khoya.

So that’s going to wrap this up for this special food gheekawar ka halwa recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!