Chow Chow Halwa is a delicious halwa made with the Chayote Vegetable. This surely gives a wonderful twist and nobody can guess its made with chow chow.
How I wish things were different and I was sharing it in a different time frame! Meaning, wish we were able to share the April Mega BM and then came to sharing these recipes. It would have surely made all things so exciting.
Today’s sweet is part of my Thali preparation and just because I decided to I must make a sweet for all the thalis, it was quite adventurous and exciting to try a new halwa with Chayote. While I had previously made a Chow Chow halwa with sugar, I wanted to make it again differently. This time I used Panakarkandu or Palm Candy to make it all the more healthy and interesting.
Though I remembered to click all the dishes that were part of the Mega BM, there were few of those that got missed to be clicked. So here I am sharing something interesting with the theme “Sweets with Vegetables” as part of the BM#112, week 2.
Sweetener: I used Panakarkandu or Palm Candy. You can always use regular sugar or even Jaggery to make this halwa. If using jaggery you will again have to melt to remove impurities if any.
Chow Chow: The vegetable used on grating gives out a lot of water. You can pressure cook along with it to cook the vegetable. This helps in removing the vegetable raw taste and as well as making the cooking process easy.
Nuts: Since I like almond, I used only that, you can add cashew nut, raisin, or anything as per your choice.
Use nonstick pan to cook this halwa for easy handling and stirring.
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Chow Chow Halwa
- 2 cups Chow Chow / Chayote
- 2.5 cups Milk
- 2 cups Panakarkandu / Palm Candy
- 4 tsp Ghee add more if required
- Handful Almonds chopped
- Wash and peel the outer skin of the Chow Chow, remove the seed and grate well.
- Pressure cook along with the water for two whistles.
- Take the cooked chow chow in a nonstick pan and bring it to a boil and cook until the water evaporates.
- Add milk and continue cooking.
- Meanwhile, in another pan, melt the panakarkandu and remove impurities.
- When the milk is almost reduced to half, add the melted panakarkandu and continue cooking, while making sure you keep stirring.
- When everything comes together, which takes about 30 mins, add the roasted almonds and ghee.
- Stir well and cook for another 5 mins until you get the halwa texture.
- Serve hot or chilled.