Beetroot Almond Rawa Halwa (Chukandar Badam Sooji Halwa)

A simple but tasty twist to the usual Sooji Halwa with lots of ghee.


Beetroot – finely grated ½ cup

Rawa (Sooji) – ¾ cup

Cinnamon – 1 tsp (in powder form, freshly powdered)

Clove (Laung) – 4-5

Sugar – ½ cup

Jaggery (Gur) – ¼ cup

Almond Oil (Roghan Badam Shirin) – 2 tsp

Cardamom – 2 (pounded)

Ghee – 3 tbsp

Dry Fruits – Almonds, Cashew nuts, Raisins (chopped)

Water – 3 cups



In a pan heat ghee. Add cloves and cardamom. When they start to crackle add finely grated beetroot. Cook beetroot till it changes its colour. Now add Sooji and cook the mix of Sooji and Beetroot till sooji changes its colour. (This is slightly tricky, so one can cook beetroot and sooji separately, sooji should turn light brown, and then mix them together).

Add water. Add sugar, jaggery and cinnamon and almond oil. Cook till it starts leaving the sides of the pan (takes up Halwa like consistency).

Garnish with dry fruits and serve.

P.S. – One can completely do away with sugar and use only jaggery or vice versa. Sweetness can be adjusted according to the taste. In case almond oil is not available one can use almond essence (almond essence would just give the flavour but would not have the health benefits of almond oil).


Kali Gajar Ka Halwa (Black carrot halwa)

Time for this lovely dessert.

Foodie by chance

Usually one makes carrot halwa with the regular red carrots which we get in India in winters. In Awadhi cuisine we get a mention of Kali Gajar ka halwa or black carrot halwa. Very few sweet shops in Lucknow like Radheylal do make this halwa. This halwa is made traditionally without milk. Here a recipe is being given which is different from the traditional one – it uses milk, gur or jaggery in place of sugar and spices.


Kali Gajar (Black carrot) – 500 grams

Condensed Milk – 1/2 tin of milkmaid or Amul Mithai mate (around 200 gms)

Gur or Jaggery – around 20 gms (it can be reduced or increased depending on the sweetness you want)

Cardamom (Choti Iliachi) – 5-6 pods

Cinnamon – 1 stick of 1/2 inch

Cloves – 4-5

Cashew Nut – 10-15 pieces

Almond – 15-20 pieces

Raisins – 20-30 pieces

Ghee (Clarified Butter)…

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Til Moonghphali Gur Patti or Chikki

For those sweet cravings in winter.



Gur (Jaggery)                            –           250 gms

Til (Safed or Nylon Til)               –           50 gms

Groundnut                                 –           100 gms

Desi Ghee                                 –           2-3 spoons



In a non stick pan dry roast til (sesame seeds) and groundnut. Using mortar pestle slightly crush the groundnut. In the non stick pan add 2 spoons of ghee, add gur or jiggery and let it caramalise. Keep the heat at lowest and keep on turning. When the colour starts changing, check if cooked. This is a slightly tricky process – take a bowl of chilled water and add a drop of caramalised gur, if the drop crystallises (bite it to check the crunch). Turn the heat off, add til and groundnut and mix well. Grease a plate with ghee and pour the hot mixture. Let it cool for 2-3 hours. The Gur patti or Chikki would come out easily.


Keep it in an airtight box. It remains fresh till 15 days easily (if you can keep your hands away from it)

Beetroot Sooji/Rawa Halwa

A simple twist to the regular sooji halwa for the winters. This one is slightly on a sweeter side with the sugar being almost ¾ in quantity of sooji. You can reduce the sugar as per your liking or opt for gur or jiggery which would give the halwa a caramalised taste.




Sooji / Rawa – 1 cup

Sesame Seeds (white/nylon) – 2 spoons

Almond essence – 4-5 drops

Sugar- ¾ cup

Cinnamon – 1-2 cm stick

Green Cardamom – 1-2

Beetroot – ¼ cup finely grated

Dry Fruits (like raisins, chopped almonds, chopped cashew nut)

Water – 4-5 cups

Desi Ghee – 2-3 table spoons




In a mortar pestle roughly ground cardamom and cinnamon. Now in a non stick pan, slightly roast grated beetroot (the colour would darken). Keep aside. In a non stick pan, add ghee. When the ghee becomes hot add the spices. After 2-3 minutes add sooji and roast it till it changes it colour. Now slowly add water to avoid lumps. Add sugar and beetroot. Reduce heat to minimum. Keep stirring. After some time the mixture would become like a paste. Now add sesame seeds and dry fruits and stir for a few minutes more till the halwa leaves the sides of the pan.


The halwa is ready to be served.



Nariyal aur Til Ke Laddoo (Coconut Sesame Seed Laddoo)

A simple twist to the regular nariyal laddoos for the winters.




Desiccated Coconut (Nariyal  Burada) – 100 gms

Condensed Milk – 100 gms

Sesame Seeds (white/nylon) – 50 gms

Rose Petals (desi gulab) – 1 medium size rose – 10-15 petals

Almond essence – 4-5 drops




In a non stick pan, dry roast desiccated coconut till the colour changes to off white. Keep aside. Now dry roast sesame seeds. Finely chop the rose petals. Mix all the ingredients along with condensed milk and roll into laddoos.