Oct 25, 2011


Carrot - 6
Sugar - 2 cups
Ghee - 3tbs
Milk - 1/2ltr
Raisins, Pista,Kaju - As desired.

1. Clean the carrots well and grate them.
2. In a heavy bottom pan boil the milk.
3. Once they start boiling add the carrots and cook them.
4. Keep stirring occasionaly.
5. Make sure the milk evaporates fully and gels well with the carrot.
6. Now add the sugar and stir well.
7. Once the sugar melts on to carrot keep stirring.
8. Add elaichi powder.
9. Make sure it doesnt catch to the pan so add ghee at proper intervals.
10. Keep stirring once you find the sugar mixed well with carrot and the halwa starts seperating the ghee from itself.
11. Its the correct time to pour it on to the container.
12. Decorate with nuts and serve hot or cold.


Badam/Almonds - 200gms
Sugar free substitute - 3tbs
Elaichi/Elakai/Cardamom powder - 1/2tps
Badam Essence - 2 drops (Optional)
Ghee - 6tbs
Water - 4 cups

1. Before starting to prepare for the halwa. Boil 2 cups of water and soak the badams for 2hr.
2. After 1hr peel off the skin and dry grind them into semi solid paste.
3. In a heavy bottom pan add the remaining 2 cups of water and add sugar substitute.
4. Bring the syrup to boil till it has the pasty consistency. Beware of not bringing it to string consistency.
5. Now add the Badam paste and stir well.
6. Keep stirring. Add Badam essence and elaichi powder.
7. You can add colour to it. I have added lemon yellow colour for a pleasent look.
8. Keep stirring as the mixture starts thickening keep adding ghee.
9. Be careful as they spill outside while boiling.
10. Keep on stiring and add ghee whenever it gets stuck on to the pan.
11. Grease a plate with ghee.
12. When the Badam mixture comes to a ball consistency. When the whole mixture doesnt stick the pan it means ite done to pour on to the plate.
13. Now pour the same to the plate and spread fast.
14. Decorate with your prefered nuts.
Keep it in a cool dry place to get set.


Rice Flour/Arisi Mav/Chawal ka atta - 2 cups
(Make sure the rice is soaked drained, then dried and ground. If not you can used refined rice flour. Or else please dry roast the rice flour)
Ulatham Parupu/Urad dhal - 1cup
Gram dhal- 2oogms
Asafatida - 1tbs
Jeera powder - 1tbs (You can also use whole jeera. But, adding powder would be easy to fry and avoid any burst during frying)
White butter - 100gms
Water - 2cups
Refined oil - to fry (250ltr)

1. Dry roast the rice flour and keep aside. Do not make them brown.
2. Now dry raost the urad dhal without making them brown.
3. Once the urad is cool grind them in a mixture.
4. Dry grind the gram dhal too.
5. Now in a bowl mix all the flour, slat, jeera powder, asafatida and seive well.
6. If you have still more amount of broken uradh dhall again grind them seive them.
7. Seive powder must be fine.
8. To it add the white butter and mix well.
9. Now add the water and make dough but not very tight.

10. Heat oil in a medium sized pan. Do not have an heavy bottom pan.
11. Grease the moulds. Take the mould plate which has 3 big holes in them and place inside the mould shell.
12. Now touching water make a cylindrical shape of dough and fill the mould.
13. Gently press and see with the upper another mould to check that the dough comes out smoothly.
14. If it is bit hard to comes. Sprinkle water again to the dough and stuff again.
15. Now on to a spatualla on the cooking platform.
16. Turn the spatulla and in clockwise motion gently press the mould so that the dough comes out and forms a irregular circle .

17. Turn the spatulla on to the hot oil slowly from the side of the pan.
18. Do not put from very high as the oil might spill.
19. Lower the flame and again do the procedure and make circular thenkuzals and put it on to the oil and raise the flame.
20. After 1 min turn one by one.

21. You may see bubbles reseeeding that is the correct time to drain the Thenkuzals.
22. Repeat the same process. Each time you fill in the dough sprinkle bit water and stuff the mxiture to the mould.

Store the Thenkuzals in an air tight container. It can be stored for month a month.