Easy Recipe to Make Deliciously Colorful Tiranga Halwa at Home

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Here is a simple Republic Day recipe-the Tiranga halwa.


Cucumber, palak and carrot are needed for making tiranga halwa.

Palak – Vitamin C and A, fiber, flavonoids and folic acid are found in high amount in palak. Spinach or palak is known to cut down the risk of cancer by as much as 34 percent.

Cucumber – Since ages cucumber is known to benefits dehydration and in regulating body temperature. It eliminates toxic substances form the body. Cucumber has high water content.

Carrot – Carrots are loaded with carotenoids and vitamin A. This crunchy orange power-food is great for calorie conscious people.

Amazing health benefits such as beautiful skin, anti-aging and cancer prevention are associated with carrots.

Palak Halva

  • 1 cup milk
    1 cup palak puree
    2 tsp ghee
    Cardamom powder
    6 tbsp sugarite (sugar free)
  • Dry fruits for garnishing

Cucumber Halva

  • • 1 cup milk
    • 1 tbsp khoya
    • 1 cup cucumber
    • 2 tsp ghee
    • Cardamom powder
    • 6 tbsp sugarite (sugar free)
  • Dry fruits for garnishing

Carrot Halva

  • • 1 cup grated carrot (englishcarrot)
    • 1 cup milk
    • 2 tbsp ghee
    • Cardamom powder
  • 6 tbsp sugartie (sugar free)
  • Dry fruits for garnishing

Read more: Here are 5 quick breakfast ideas you should try

Method of Preparation:

The Green Layer (Palak Halwa):

• First of all wash palak or spinach with clean water and blanch well. Run through cold water and make an even puree of palak.
• Het a saucepan and add the puree and sauté for 5-6 minutes. Add sugarite and milk and stir well till the puree starts leaving the pan.
• Take a plate and arrange the final mixture at the bottom side of it.

The White layer (cucumber halwa):

• Take a cucumber and wash it well. Peel off the skin and grate it and squeeze the cucumber and sauté it well for 5 minutes.
• Mix sugarite and milk and stir well. When the milk dries up add khoya and again mix well till the mixture leaves the pan.
• Arrange the final product as second layer of our tiranga halwa.

The Orange Layer (Carrot Halwa):

• Take few carrots and wash them well. Peel the skin and grate them. Take s tablespoon of ghee in a saucepan and heat. Now add the grated carrot and sauté for 4-5 minutes.
• Add sugarite and milk and stir well, keep stirring till the mixture leaves the saucepan. Arrange it as the first layer.
• Finally your tiranga or tricolor halwa is ready and you can garnish it with roasted dry fruits.

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