Nendra Baale -Wheat Halva

Nendra Bale - Wheat Halva is a sweet dish and it can be served or eaten as desert. Nendra bale -wheat Halva is always easy to prepare and it is one of the yummy dish to have.

I have used jaggery instead of sugar. Jaggery helps to add iron to our body. It boost energy and contain little carbohydrates
Nendra Baale -Wheat Halva is the perfect sweet for any Celebration. Fresh and Healthy sweets are more enjoyable and helps to be fit too.
Deepavali is celebrated for 4 to 5 days. First day Neeru tumbuva habba, the name it self reveals that neeru means water, tumbu means fill. So the first day eve is celebrated by performig pooja to water and fill the big Hande (the one which water is boiled) will be the done and Hande (big Pot) is decorated with rangoli. Next day early moring water is boiled and people get ready for oil bath. that is called Enne Snana. (Oil bath). After the bath the elder of the home is perform pooja and pray well ness of the whole family and all the members of the family gather in the pooja room. They take the ashirvad (blessings) of the elders, pooja and nevaidya (samarpane) is done. Early morning boiling water is a big process. Oil is put up to everyone's head and each one will bath and freshen them selves, wear new clothes. After the pooja is done and then Upahar. ( Morning breakfast) which is normally dosa and panchakajjaya. which is already made naivedaiyam to Lord.
Let us see the recipe now :
Wheat flour : 1 Cup
Jaggery : 1 Cup. (Grated)
Nendra Banana : 1
Cardamom  : 4 to 5 pods
Ghee : 1/2 Cup
Cashew  and Almonds  : 2 to 3 Tablespoons
Poppy Seeds : 1 Tablespoon
Water : 1 Cup.

Method :
1. Dry roast wheat nicely till the raw smell goes off. Keep water for boiling.
2. Cut nendra banana into small pieces and keep it aside.

3. Grate or powder jaggery and keep it aside. Cut Almonds into small pieces and keep it aside.
4. Now keep a big pan on the fire and put roasted wheat flour. Add boiling water and mix it well.

5.Add powdered jaggery and mix it nicely. Add a spoon of ghee and stir nicely.

6. Add cut banana and mix it well. Stir till the halva leaves the pan and it turns as one whole.
7. Add cut almonds and mix it well. Fry cashews in a teaspoon of ghee and keep it aside.

8. Powder cardamom and greese the tray or plate. Fry cashews in a spoon of ghee.

9. Add little more ghee and mix the halva nicely. Add cashew and poppy seeds and mix it again.

10. Shift the ready Nendra Baale - Wheat halva to a ghee spread plate/tray.

 11. You can cut it into small pieces once it cools down.
12. You can also serve this halva when it is hot. Put a spoon of halva and  put a spoon of ghee and serve.

Note :
Adding ghee on the top of hot halva (when it is hot) adds to the taste.
Adding more ghee helps the halva to be more rich and tasty.
Needs to cook on  low and medium flame.
You can also add roasted cashews. (optional). Dry roasting /frying in ghee is optional. (Cashews). I have fried cashews in ghee. Added almonds as they are. (Did not fry or roast).
Time : 30 Minutes
Serves :  20 to 25 pieces.

Horlicks MysorePaak

Happy Deepavali to You all. Horlicks Mysore Paak is the special sweet prepared for this Deepavali. You get Holicks burfi (Sweet made of Horlicks), is available in the market and I have eaten the sweet

It is nice, ghee aromatic and just melts in the mouth. It taste very nice and I wanted to try it any way. Some months back Anupama Hegde (one of the friend from Paka Shale) had put up the pic and written the recipe too. So It gave me an idea and I tried it here. I have adjusted the ingredients according to my taste.
This is one of the recipe that should be very careful and must do it on low flame.
Let us see the recipe Now
Besan /Channa flour : 1 Cup
Ghee : 1. 5 Cup (1 and 1/2 Cup)
Sugar : 2 Cups
Milk Powder : 2 Tablespoons Full
Horlicks : 1 Cup

Method :
1. Roast besan nicely with a tablespoon of ghee. Shift it to a tray.

2. Put sugar and add 1/3 cup of water. Mix it well and stir. Let it melt.

3. It starts bubbling after a while. Stir continuously. Let all the sugar melt nicely.

4. Add roasted besan/channa flour when it turns into a thread consistency. (One string consistency).
5. Keep mixing and add 1/4 cup of ghee and stir.
6, Stirring should be done continuously. Add ghee in between.

7. Mysorepaak slowly changes its colour to slightly. Leave for a second and stir.
8. The content starts coming up. Add milk powder and stir.
9. Add horlicks and stir and mix it well.

10. Add the remaining ghee and mix it well and shift the content to ghee spread tray.
11. Just press it evenly with a spatula or a spoon.
12. Cut it according to your wish when it slightly cools down.

Note :
You should do the whole process on a low flame. You can dry roast instead of frying the besan flour at first. Melt the ghee just before using. The content starts to leave out the ghee you put. That indicates Mysorepaak is ready. One should be very careful or it turns as chocolate. (Hard). You can use your choice of horlicks. (I used plain horlicks). It is better to cut it once it is slightly cooled.
Time : 25 to 30 Minutes.
Serves : According to your wish. (25 to 30 Pieces can be made).
 Do watch the video for complete recipe.