Manjal poosanikai or Parangikai Halwa (Yellow pumpkin Halwa) - preparation time 25 to 30 mins
Dad brought some parangikai from our native home. Usually i will make adai with tender parangikai and puli kuzhambhu with mature parangikai. This time it was a big piece. Even after distributing to my neighbours i left out with one small piece of mature parangikai. I thought of making halwa using parangikai. It came of well my neighbours liked it. It will be in natural yellow colour.
Ingredients:-
Sorakkai - Grated 2 small cup
Milk - 1/2 cup (i used boiled milk)
Sugar - 1/2 cup or 1/4 cup according to your taste
Ghee - 2 tbsp
Cashew - 5 (break to small pieces)
Cardamom - 2 pinch
Preparation method:-
In a heavy pan add the sorakkai along with 1 tbsp of ghee and roast till the raw smell goes off.
Now add the milk and boil the sorakkai. Cook in slow flame so the water evaporates and becomes solid. Add sugar and mix well.
When all the ingredients is cooked and come to halwa consistency add the ghee and chopped cashew.
This will be in natural yellow colour parangikai halwa. This will taste as rich sweet. Switch of the flame when ghee slightly come out of halwa. It will taste good when served hot.
Dad brought some parangikai from our native home. Usually i will make adai with tender parangikai and puli kuzhambhu with mature parangikai. This time it was a big piece. Even after distributing to my neighbours i left out with one small piece of mature parangikai. I thought of making halwa using parangikai. It came of well my neighbours liked it. It will be in natural yellow colour.
Ingredients:-
Sorakkai - Grated 2 small cup
Milk - 1/2 cup (i used boiled milk)
Sugar - 1/2 cup or 1/4 cup according to your taste
Ghee - 2 tbsp
Cashew - 5 (break to small pieces)
Cardamom - 2 pinch
Preparation method:-
In a heavy pan add the sorakkai along with 1 tbsp of ghee and roast till the raw smell goes off.
Now add the milk and boil the sorakkai. Cook in slow flame so the water evaporates and becomes solid. Add sugar and mix well.
When all the ingredients is cooked and come to halwa consistency add the ghee and chopped cashew.
This will be in natural yellow colour parangikai halwa. This will taste as rich sweet. Switch of the flame when ghee slightly come out of halwa. It will taste good when served hot.
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