வேர்க்கடலை / நிலக்கடலை அல்வா

Recipe : Verkadalai Nilakadalai Peanut Groundnut Halwa - Deepavali Special Prep Time: 15 minutes Cook time: 1 Hour Recipe Cuisine: Indian Recipe Category: Dessert

Ingredients :

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 :

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.

Separately dissolve the sugar in a cup of boiling milk and keep aside. (shown in above image)

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)

Then grind the de-skined verkadalai / groundnut into fine paste with the remaining cup of milk and keep aside. (Image 4, 5 & 6)

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)

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)

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.

Serving Suggestion : Serve with Murukku and Laddoo

Author: Kalai's Cooking Recipes