Recipes

Navratri Farali Mumbai Halwa

About the Recipe

Mumbai Farali Halwa with a Navratri twist. This is specially customized for Navratri and fasting people. It has aararot flour which can be eaten during fasts. Easy to prepare in just 15-20 mins and can be stored for 7 days. To set the halwa, try Oddy Ecobake papers. It is non sticky and allows you to easily remove of the halwa from the paper without damage to the shape of the halwa.

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Ingredients

 

  • 60 grams Aararot flour
  • 140 grams Sugar
  • 110 grams Milk 110 g
  • 70 grams Ghee & 1/4 tsp xanthum Ghee
  • Pinch Of Elaichi Powder & Kaju Pista Flex

Directions

 

  • In a non stick pan, take the Aararot flour, sugar, ghee, milk and mix well without the flame. Mix it till everything is nicely mixed.
  • Then place it on medium to low flame for 5-10 mins and keep on stirring till it gets mixed in to nice sticky texture. When bubbles start then add xanthum ghee to give it a nice binding.
  • Now add yellow food color (optional). It has to be cooked in a low flame. The aararot has to be completely cooked. Keep cooking till oil separates.
  • Now to test of it if its cooked or not, take a small batter and roll it into a ball. If the shape of the ball and texture is non stick, it means its cooked.
  • Then in Oddy Ecobake paper, pour the halwa batter and spread it out nicely. You can make it thin spread. Try not to make it too thin nor too thick. then sprinkle almonds and dry fruits flex.
  • Then with the help of a rolling pin, press the almond granishing into the halwa. then sprinkle some elaichi powder for good flavour. Now allow it to set for 1-2 hours, and then cut out in three equal part.
  • After the cutting, place it to complete set for 7-8 hours. It will have texture just like regular halwa. The shelf life of this halwa is 7 days.
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Recipe by

Prajaktaskitchen.com

Prajakta is a homemaker who loves to bake delicious and unique cakes, and many more yummy and interesting recipes.

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