Ensure that it doesn’t have any lumps. NilaavaIngredients1 cup Besan2 cups Coconut milk cup JaggeryGheeCardamom powderAlmondsMethodDry roast the besan until it changes the colour. Take a thick bottom pan and heat the ghee.Wash and cook the garlic in fresh water for two to three minutes again.Mix Add the channa paste and fry well, while continuously stirring on low to medium heat.Next, heat the milk and allow it to reduce to half.Garnish the halwa with roasted nuts and serve hot.Cover the pan and place some hot coal pieces on top.Cook it in some fresh water for about two to three minutes.Allow it to be cooked until the mixture becomes firm, and the base gets a nice, golden brown colour. Mix wellCook further for another 10 minutes on low flame, until the sugar dissolves. Add the cardamom powder. Add the khoya and sugar.Repeat this procedure three times at least.nb-huayi.Sauté this until the paste starts leaving the edges.Boot Ka HalwaIngredients: 2 cups Fresh green channa1 cup Khoya1 cup Sugar1 cup MilkNuts2-4 tbsp Ghee1 inch stick of CinnamonCardamom powderMethod:Blend the channa and milk to form a smooth paste. Take a non-stick pan and grease it.Serve the kheer with chopped pistachios and grated khoya.Mix the coconut milk and jaggery, allowing it to melt.Add the garlic, and let it simmer in the milk for about five minutes in the besan to the above mixture.The halwa is ready once you see the ghee separating.Wash the garlic in hot water..Garnish with chopped almonds.Add to it the sugar, cardamom powder and the raisins. Pour the above mixture and allow it to cook on slow flame.Lahsoon Ki KheerIngredients litre Milk20-25 peeled garlic flakes1 cup Sugar10-15 RaisinsPistachiosCardamom powder1 tbsp KhoyaMethodChop the garlic and soak it in some vinegar for two hours at least.Add some ghee and cook this mixture on slow flame, until it becomes thick.With the festival of lights coming China High titanium iron Suppliers up, indulge your sweet tooth with these age old, yet unique dessert recipes