Tiranga Halwa

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Tiranga Halwa


Cooking Time

Preparation Time :20 Min

Cook Time : 10 Min

Total Time : 30 Min


Serves : 4
  • For spinach halwa-2 cups palak (boiled stained and pureed)

  • 1 tbsp Pure ghee

  • 1 tsp crushed cardammom

  • 4 tsp sugar free sugarite available in market

  • 2 cups Milk

  • For cucumber halwa -2 medium size cucumbers peeled and rinsed

  • 2 tbsp khoya

  • 3 tsp ghee

  • 1/2 tsp cardamom powder

  • 1 1/2 cup Milk

  • 4 tbs sugar free sugarite

  • For carrot halwa _ 2

  • 2 small carrots peeled and rinsed

  • 1 tsp cardamom powder

  • 11/4 cup Milk

  • 1tbsp ghee

  • 4tbsp sugar free sugarite

  • 5-6Few mixed dry fruits finely chopped


  • Melt the ghee in a pan and add palak puree. Saute for few minutes on low heat and mix milk, sugar, and cardamom. Stir till palak starts leaving the sides of the pan. Mix the remaining ingredients and stir continuously on low flame. When done, transfer to plate. For cucumber halwa, grate cucumber and squeeze out all water. Melt the ghee in the same pan and add grated cucumber. Saute for 2-3 minutes and mix the remaining ingredients. Keep stirring while gradually adding milk in it. When milk dries and cucumber seems done, remove from heat and transfer to same plate as palak mix, making a layer on top of it. For the carrot halwa layer, grate carrots and squeeze out all water. Heat the ghee in same frying pan and saute carrots for 8-10 minutes on low flame. Mix milk and sugar. Continue to stir while adding the remaining ingredients. When the carrots are done, remove from heat and layer above first two layers. Garnish with chopped dry fruits of your choice and serve.