Mouth-watering varieties of Alva

 

Kashmir Kalakand

Required things :

Milk - 2 liters, Sugar - 200 grams, Ghee 100 grams, a pinch of cardamom powder,  Finely chopped almonds, pistachios each Tablespoon - 2

Method: Boil the milk until thick then add sugar and keep stirring till it thickens. Garnish with little cardamom powder and roasted almonds and pistachios.  

Special  Alva

Required things :

Corn flour - 100 g, Sugar 200 g, Cashew nut - 100 g, Nutmeg and cardamom powder a pinch each, Ghee - 200 g.

Method: Keep powdered sugar. Dissolve the corn flour plus sugar in a little water and pour it into the pan and knead this mixture and keep stirring. Once this mixture comes to a non-sticky consistency, sprinkle nutmeg powder and cardamom powder and pour it into a tray and cut it into pieces and garnish it with cashews.

Ceylon Alva

Required things :

Coconut - 2 (dried coconut), Jaggery - 200 g, Raisins 25 g, finely chopped cashews - 25  honey - 25 g. Coconut oil - 200 grams.

Method: Grate the coconut and extract the milk, then put the jaggery in a pan with a little water and make it into pagu and add coconut milk and coconut oil to it when it becomes thick. When this mixture thickens, drop it down and add cashew raisins, honey and pour it into the tray. Ceylon Alva is ready!

Tirunelveli Alva

Ingredients : Samba Wheat 200 gms, Sugar - 200 gms, Ghee - 200 gms. Cashews - 25 grams, Cardamom powder, Food Color - a pinch. 

Recipe; Soak the wheat and grind it well and extract the milk. Pour this into the pan and stir well until the milk thickens. When this mixture thickens, add ghee, sugar, cashews, cardamom powder, food color. Tirunelveli Alva is ready!