Peel off the thick skin of the Petha, remove its seed and spongy pulp. Cut the hard pulp of the Petha into large pieces and grate them.
Take a utensil filled with enough water to soak the grated Petha completely. Soak the grated Petha in this water and after washing it 2 times squeeze it.
Wash, peel and grate the gourd. Grate the gourd from all the four corners leaving the center part consisting of seeds. You can grate it in a food processor also.
Take a pan and heat ghee into it. Put sooji into the pan and roast it with the help of a ladle. After 5 minutes you will see sooji turning light pink in colour. Stir the sooji continuously until it turns brown. The brown colour of sooji determines that it is well roasted.
Wash potatoes and put them on fire for boiling. Then, make them cool, peel and mash them.
Put ghee in the Karai. Put potatoes in it and fry them. Add milk, sugar, raisins and cashews in it. Stir halwa continuosly with the help of big spoon for 6-7 minutes.
Clean poppy seeds and soak in water for 4-5 hours. Peel cardamom and make powder from it. Thinly slice almonds.
Drain the excess water from poppy seeds. Finely grind poppy seeds in a mixture grinder. Add water or milk as per requirement.
For making sooji halwa in microwave, place semolina in a microwave safe bowl and mix half the amount of ghee into it.
Roast the semolina in microwave for 4 minutes. Firstly, roast semolina in microwave on highest power for 2 minutes.
Thoroughly boil the Chana Dal. Make minimum use of water while grinding the Dal.
Roast the Dal on a medium or low flame and stir it continuously.
Wash the Cheeku and peel them. Take out the seeds from it and cut into small pieces. Put all the pieces into the mixer and make a paste of it.
Preheat ghee in a pan. When ghee is sufficiently hot, add millet flour into it. Stir constantly and cook on low-medium flame until it turns little dark and slightly brown in color. Cook until you get good aroma. Now add 1 1/4 cup water and sugar. Mix well and cook on medium flame until it gets thick in consistenc
Besan halwa can be prepared with numerous methods but besan halwa prepared with Rajasthani method is out of the world and has a unique taste. This halwa can be prepared instantly. You will never forget the taste of this halwa.
Wash strawberry thoroughly, remove stalk and cut them in small chunks. Now place the chunks in a mixture jar and grind to make puree.
Sieve the flour and roast it in a pan with 1/2 tea spoon ghee till it turns light brown in colour on a medium flame.
take out the roasted flour in a plate. Now pour water and sugar into the pan and let them boil. The quantity of water should be thrice the quantity of the flour.
Wash the moong dal and soak it in water for 4 to 5 hours.
Take out the moong dal from water and grind it, without water. Don't grind it too fine. Heat the frying pan and put ghee and moong dal in the frying pan, then stir with the frying spoon, on medium flame.
Pumpkin is made with the same method like we make Carrot (Gajar ) Halwa.
Peel and wash the pumpkin. Put the grated pumpkin into the pan along with ghee and cook it covered on low or medium flame. Keep on stirring the pumpkin at short intervals.
Soak the almonds in drinking water for 5-6 hours. If you have less time in hand and want to prepare it quickly, then you can soak them in hot water for 2-3 hours. The almonds will rise in 2-3 hours when soaked in warm water.
You can use any quality of bred to make Halwa. Take maida or wheat bread any of the quality that you like. You can also use multigrain bread. Every quality has its own unique taste.
Garnish with some chopped cashews. Delicious halwa prepared with watermelon rind is ready. Store it in refrigerator and relish eating for up to 7 days.
Put the grated carrots into the pan. Add sugar to it and stir it continuously at shorts intervals. The carrots will start to boil leaving its juice. Stir it after every 5 minutes and cook till the entire water gets burned into the pan. You will see that the carrots have turned tender.
Peel skin from the carrots and wash them properly. Then grate them.
Put mawa (khoya) in a frying pan and fry well, on a low flame. Take out the fried mawa (khoya) in a bowl.
Preheat ghee in a pan. When ghee is sufficiently hot add maize flour. Stir the flour constantly and cook on low-medium flame until it turns slightly brown in color and you get good aroma from it.