Jhatpat Maida Halva

I call this Halva as Jhatpat Halva because if all the ingredients are ready, you make it just under 15 mins.Thanks to Krupa Naik for sharing this delicious Halva recipe..

 All purpose flour   - 1 cup
 Sugar                     - 1 cup
 Ghee                      - 3 to 4 table spoon
 Water                     - 2 cups
 Green cardamom - 2 to 3 powdered
 cashews                - 2 spoon , chopped
you can also add a pich of any food colour of your choice in the mixture.

  • Take a bowl add all purpose flour (maida), sugar, cardamom powder, and water ( 1:2 ratio for 1cup of flour 2cups of water) and mix it well.. see that no lumps are formed.
  • Now take a wide pan ( non-stick will be better) heat it, add ghee, when the ghee is hot pour the above mixture, keep stirring continuously till becomes semi-solid ( when the mixture stop sticking to pan) 
  • Now pour the prepared mixture into a greased plate.
  •  tap it neatly and cut into cubes or any shapes you like and garnish with cashews and keep it aside for 2 to 3 hours so that it sets properly. 
  • Yummy halwa is ready to eat

Egg chat

Egg                      :5
any salted biscuit : 1 pack
onion                   : 2+ 1 finely chopped
pepper powder    : 1/4  tspn 
dark soy sauce    : 1 tspnc
tomato ketchup   : 1 tspn
hot chilli sauce    : 2 tbspn
Shev                    : 
coriander leaves    : finely chopped
salt and chat masala: to taste

  • Hard boil the eggs, peel and slice with a slicer ( if you don't have the slicer just slice with a sharp knife)
  • place slices of 1 egg in each plate
  • prepare a masala : stir fry chopped onion in little oil  till they turn little brown. Then add pepper powder, tomato ketchup, chilly sauce and dark soy sauce. very little salt
To arrange :
  • Place the egg slice in a plate .
  • drop a spoon of the prepared tangy sauce on each egg slice 
  • Take 4-5 Monaco biscuits or any salted biscuit. crush n sprinkle all over the plate
  • add finely chopped onion on the slices
  • sprinkle chat masala all over
  • sprinkle sev all over and lastly garnish with chopped coriander leaves.

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