Rice Ada Halwa|Rice Ada Halwa From Left over Ada

As followers of swetha’s culinary trials, you guys would be knowing how much I love experimenting with food and creating recipes. I’m going to share one such recipe today. I guess most of you would be wondering seeing the title of this post. Ada halwa? Really? Sounds weird right? Yes, those were the exact words my mother said when i told her about my idea of using up the ada left over from onam purchase 😂Honestly, i never thought the outcome would be palatable. Though i was filled with excitement of trying something new ,i was equally engulfed in the fear of breaking my resolution. Yes, my new years resolution was to avoid wasting food. I have a very poor appetite that most of the time i end up wasting food when i eat out. Keeping those thoughts aside, i mustered courage and proceeded to make the halwa. It turned out too good and i couldn’t be more happier or prouder. This recipe is definitely a keeper and it surpassed my expectations. I not only did use up the left over ada but also used up the sugar syrup left over from rasgullas i made earlier. Do try this and let me know how you guys liked it.

Similar Recipes

Wheat Halwa

Moong Dal Halwa

Required Ingredients:

• Rice Ada-1 cup
• Ghee-1/4 cup
• Milk-1 cup
• Water-1 1/4 cup
• Cardamom powder-1 tsp
• Cashew nuts- 10 to 12
• Sugar syrup- 1 1/4 cup
• Food colour(optional)-1/4 tsp

Method:

In a non-stick pan/kadai, add milk and water. Stir and let it boil on medium flame.

Meanwhile, add a tsp of water to the food colour and mix well.

Add the food colour solution to the milk and stir.

Once the milk begins to boil, lower the fame and add the ada. Stir well for 2-3 minutes.

Cover and cook on low flame for 10-12 minutes.

Check whether the ada has turned soft and mash-able. If not, cook for another 5-7 minutes.

Once the ada turrns soft and mushy, saute on low flame for 4-5 minutes until the milk evaporates.

Now, add sugar syrup and saute on low flame for 7-9 minutes.

Add ghee, cardamom powder and keep sauteing on low flame.

Once it reaches halwa consistency i.e it starts to leave the sides and forms a ball/dough, turn off the flame.

Fry cashew nuts in ghee until golden brown.

Add it to the halwa and mix well.

Serve hot.

Notes:

• I used sugar syrup left over from rasagullas. In case of sugar, add 1 1/2 cup of sugar and an additional 1/2 cup of water or milk. However, the quantity of water/milk to be used entirely depends on the quality of the ada you are using. So go by your instinct. The ada should be soft and mashable.
• You can avoid food colour or use any food colour you have.
• You can add pineapple essence instead of cardamom powder.