21 Oct 2013

Verkadalai Nilakadalai Peanut Groundnut Halwa - Deepavali Special

வேர்க்கடலை / நிலக்கடலை அல்வா

Verkadalai Halwa
Recipe :

Verkadalai Nilakadalai Peanut Groundnut Halwa - Deepavali Special

Prep Time: 15 minutes
Cook time: 1 Hour
Recipe Cuisine: Indian
Recipe Category: Dessert

Ingredients :

Verkadalai Halwa
Groundnut / Verkadalai - 1 cup
Milk - 500 ml
Boiled Milk - 1 cup + 1 cup
Sugar - 3/4 cup
Almond / Badam - 10 no (sliced)
Cashewnut - 10 no
Cardamom Powder - 1/2 tsp
Ghee - 1/2 cup

Method :
Verkadalai Halwa

Steps To Make Home-made Khoya / Koya : (shown in above image)

  • Pour 500ml of milk in a hot non-stick pan / heavy bottom sauce pan.
  • Bring to boil and turn the flame into simmer, stirring frequently to avoid stick on the bottom.
  • When milk gets thicker, stir continuously til little dry lump, remove from the flame and the khoya is ready and keep aside.
Verkadalai Halwa
  • Separately dissolve the sugar in a cup of boiling milk and keep aside. (shown in above image)
Verkadalai Halwa

Steps To Make The Verkadalai \ Groundnut Halwa :

  • Dry roast the verkadalai in a hot kadai \ frying pan for 3 to 4 minute in simmer or until the raw smell leaves and nice aroma arise. (Image 1 & 2)
  • Allow to cool completely and remove the skin by gently rubbing between two hands. (Image 3)
Verkadalai Halwa
  • Then grind the de-skined verkadalai / groundnut into fine paste with the remaining cup of milk and keep aside. (Image 4, 5 & 6)
Verkadalai Halwa

  • To make the halwa, ghee roast the cashew-nuts and almond separately in a non-stick pan / heavy bottom utensil with a 2 tablespoon of ghee and keep aside. (Image 7 & 8)
  • Saute the verkadalai / groundnut paste for about 2 to 3min or until the ghee absorbed fully, cook over simmer only. (Image 9)
  • Mix well with the prepared khoya / koya. (Image 10)
Verkadalai Halwa

  • Then pour a tablespoon of ghee and mix well. (Image 11)
  • Pour the milk-sugar mixture and cook for about 2 to 3minute. (Image 12 & 13)
Verkadalai Halwa
  • Also add the remaining ghee and cardamom powder in between, by stirring continuously, cook for another 2min (+ or -) til little thick and remove from the flame. (Image 14)
  • Finally add the roasted cashew-nuts and almond, mix well. (Image 15)
  • The halwa consistency is shown in the image 16.
  • Allow to cool completely and ready to serve.
Verkadalai Halwa
Serving Suggestion : Serve with Murukku and Laddoo

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