7 May, 2019
1/4 CUP HALWA using rice flakes/poha/avalakki
Haha….. actually I have named this dish as ” 1/4 cup halwa ” because I have taken 1/4 cup of each ingredients which have been used to prepare this halwa/sheera/kesaribath !
Super soft, yummy, melt in mouth, delicious, easy to make sweet dish which can be made in no time, if you have all the stuff which goes into it. Here I have used jaggery for the sweetness and as I had one small ripe banana did put that also , which added to the flavor. One of the easiest recipe which anybody can make.
Some other halwa recipes on this blog are ash gourd/Kashi halwa , Pineapple halwa , red carrot-semolina halwa , apple-almond halwa , banana halwa with almond, walnut , pineapple kesari/halwa , fruits & nuts semolina halwa , banana walnut semolina halwa , soya bean flour-wheat flour banana halwa , mango semolina halwa , carrot halwa using jaggery , whole wheat milk halwa , jack fruit semolina halwa , whole wheat milk mango halwa , beetroot halwa using jaggery & figs
Ingredients : measuring cup – 250 ml, 4 servings
- Rice flakes/avalakki powdered – 1/4 cup (if you dry grind little less than 1/2 cup of rice flakes, it yields 1/4 cup of powder)
- Saffron strands – 1/8 tsp soaked in 1 tsp of warm milk
- Milk – 1/4 cup
- Water – 1/4 cup
- Ripe banana – 1/4 cup Optional)
- Jaggery – 1/4 cup (tightly packed) + 2 to 3 tbsp water
- Ghee – 1 tbsp (I have put this much, you can put 1 tbsp more if you wish)
- Cashew nuts – 8 to 10
- Raisins – 8 to 10
PROCEDURE :
Pre preparations :
1. To begin with soak the saffron strands in 1 tsp of warm milk
2. Dry grind (little less than 1/2 cup) rice flakes into coarse powder, rinse and wash well using water and pass it through a fine strainer to drain the water
3. Now add in the milk to the rinsed rice flakes powder, mix well, cover and set aside
4. Dissolve jaggery using 2 to 3 tbsp of water on low heat, strain and keep it ready
5. Heat 1 tbsp of ghee and roast the cashews & raisins, keep it ready
- Now put 1/4 cup of water and banana in a pan and bring it to boil on medium heat, reduce the heat, then add in soaked rice flakes and saffron strands and give it a good mix, now add in strained jaggery syrup and stir nicely while combining everything well for a minute or so
- Now pour the prepared tempering over the rice flakes mixture, continue stirring till the mixture leaves the edges of the pan and comes as a whole
- Serve hot…. the soft, melt in mouth, delicious halwa/sheera/kesaribath
