Gudi Padwa 2024: From Mango coconut to Jackfruit halwa, try these delicious recipes this Gudi Padwa

There is no need for an occasion for Indians to enjoy delicious halwa of different types but when there is one like Gudi Padwa, it is definitely an opportunity to make sure it happens in more ways than one. It gets even better if it is homemade because you get to explore the sweetness of seasonal ingredients that add their own flavour to the halwa.

Every year, Gudi Padwa is celebrated during this time of the year; in 2024, it falls on April 9. Celebrated by Maharashtrians as their spring festival, it is called by different names across the country including Ugadi in Karnataka, Baisakhi in Punjab, Vishu in Kerala, and Bihu in Assam. More closer home in Maharashtra, people enjoy many different kinds of dishes including puran poli and halwa.

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While the halwa is usually suji halwa, it is the best time to go beyond the traditional dishes to explore the unique produce of spring as you welcome summer with different kinds of fruits and vegetables. Indian chefs say you can get into the kitchen and don your chef's hat to make these specials.

With Gudi Padwa here, mid-day.com spoke to Indian chefs who not only share recipes for a delicious jackfruit halwa but also shakarkandi that elevates the classic sweet potato into a delicious treat.

Also Read: Toasted pumpkin seed shrikhand to rose puran poli: Salivating recipes to try this Gudi Padwa

Jackfruit Halwa
While suji halwa is really popular, the summer season calls for the use of jackfruit and Chef Prasad Parab of Coast & Bloom says you can even make halwa out of it. While the halwa is not on the Gudhi Bhojanam menu, Parab recalls eating the halwa while growing up. He shares, "The word jackfruit is enough to bring back pleasant memories from my childhood. It is one of my favourites and a very traditional dessert from Kerala that is made with ripe jackfruits." The halwa, he says, can be stored in a fridge for a week.

Ingredients:
Ghee 1 tbsp
Cashew bits 1 tsp
Raisins 1 tsp
Fresh jackfruit, cut into small bits 1 cup
Fresh grated coconut 2 tbsp
Cardamom powder 1/2 tsp
Desi Jaggery (Shredded by sharp knife) 1 tbsp

Method:
1. Heat ghee in a pan and add the cashew and raisins. Fry till light brown.
2. To this, add the chopped jackfruit. Fry for 3 minutes, till jackfruit loses its colour slightly and becomes a little mushy.
3. At this point stir in the desi jaggery (which is shredded). If The jackfruit is very sweet on its own, then no need to add jaggery.
4. Add the coconut and cardamom, fry till fragrant for another minute.
5. This can be served hot, chilled or at room temperature.

Shakarkandi ka Halwa
Beyond the goodness of jackfruit, Maharaj Bhawar Singh, who is the maharaj at Rajdhani in Mumbai says you can opt to make halwa out of sweet potatoes and turn it into something unique like the Shakarkhandi Halwa. He explains, "With the richness of Shakarkand (sweet potato), this halwa is a perfect dish to share with your loved ones. It is a starchy root vegetable which is not only good for boosting immunity, but also promoting gut health."

Ingredients:
Sweet potatoes, boiled, peeled and mashed 2 cups
A few saffron (kesar) strands
Warm milk 1 tbsp
Ghee 1 tbsp
Milk 3/4 cup
Sugar 1/2 tbsp
Cardamom (elachi) powder 1/4 tbsp
Chopped mix nuts (Cashew, almond, raisins) 2 tbsp

Method:
1. Combine the saffron and warm milk in a small bowl.
2. Mix well the mixture and keep aside.
3. Heat the ghee in a non-stick pan, add the sweet potatoes and mix with a medium flame for 2 to 3 minutes.
4. Add the milk to ½ cup of water, sugar and cardamom powder and mix well.
5. Cook in a slow flame for 2 to 3 minutes till the mixture has very little liquid remaining.
6. Stir continuously, then switch off the flame and add saffron-milk mixture and mixed nuts.
7. Mix well and serve immediately.

Also Read: From Kokum Sharbat to Rhubarb Lemonade: Want to beat the summer heat? Try these unique juice recipes

Mango Coconut Halwa
If you love mangoes and coconuts, then Chef Ruffy Shaikh, senior sous chef at ITC Grand Central in Parel, says you should definitely make the Mango Coconut Halwa. He explains, "The Mango Coconut Halwa celebrates two seasonal ingredients, mangoes and coconut, which are beautifully mixed to produce a symphony of flavours. What distinguishes this halwa is its pleasant mango flavour coupled with the thick, creamy texture of coconut. It is the perfect complement to the Gudi Padwa celebrations, representing the entrance of spring and the fullness of nature's riches."

Ingredients:
Ripe mangoes 2 nos
Grated coconut 1 cup
Sugar 1/2 cup
Milk 1/2 cup
Ghee 2 tbsp
Cashews 2 nos
Almonds 2 nos
Pistachios 2 nos
A pinch of saffron strands
Dried rose petals for garnish

Method:
1. Peel and chop the mangoes.
2. In a blender, make a puree of the diced mangoes until completely smooth. Set aside.
3. In a heavy-bottomed pan, heat the ghee over medium heat. Saute the shredded coconut until it is light golden brown and fragrant.
4. Pour in the mango puree and stir thoroughly with the coconut. Cook for 2-3 minutes, allowing the flavours to combine.
5. Combine the sugar and milk with the mango-coconut combination. Stir continually until the sugar has dissolved completely.
6. Sprinkle the saffron threads over the mixture, giving it a subtle scent and a brilliant colour.
7. Continue cooking the halwa over low heat, stirring periodically, until it reaches a halwa-like consistency. This should take about 15 to 20 minutes.
8. Once the halwa has reached the appropriate consistency, remove it from the heat and transfer it to a serving plate.
9. Chop the almonds, cashews, and pistachios for garnish.
10. Add rose petals for the finish.

Walnut and Date Halwa
Want to enjoy halwa but scared about gaining weight? Suman Agarwal, nutritionist and founder of SelfCare by Suman, says you can relish halwa and make it delicious too. The Walnut and Date Halwa is an innovative version of the classic suji halwa. She explains, "This halwa is a lactose-free sooji halwa, unjunked with a generous burst of Omega 3-rich walnuts; it has 159 kilocalories."

Ingredients:
Seedless dates 100 gm
Almonds 20 nos
Ghee 2 tbsp
Barik rava (fine semolina) 1/4 cup
Walnuts, ground coarsely 50 gm
Almonds, chopped into slivers 4 nos
Jaggery, crushed 2 tbsp

Method:
1. Prepare ahead: Soak the almonds in some water for 2 hours. Peel and grind into a coarse paste. (Don't overmix, else it will turn into almond butter). Bring 2 cups of water to a boil. Take off the heat and add the dates. Cover and set aside for 20 minutes. Drain, reserving the water and blend the dates to form a purée. You may use some of the reserved water to form a smoother paste.
2. Heat ghee in a non-stick pan. Roast the rava on a low heat for a minute.
3. Reserve 1 tbsp crushed walnuts and add the rest to the rava. Continue to roast, stirring continuously, for 8-10 minutes until everything turns golden brown.
4. Add the almond paste and stir for half a minute.
5. Then add the date purée and jaggery and keep stirring until the halwa begins to thicken. Add a couple tablespoons of the reserved date water if you prefer a thinner halwa.
6. Still on a low heat, stir for another 3-5 minutes until the halwa is fragrant and you have the consistency you desire.
7. Garnish with slivers of almonds and the reserved crushed walnuts just before serving the halwa warm.

Also Read: Mumbai's Gudi Padwa celebration: All you need to know about Girgaon's prestigious ‘shobha yatra'