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Microwave dessert recipes: Gajar ka Halwa, Thiratipal, more

By S Saraswathi
January 20, 2015 15:34 IST
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Master the art of hassle-free cooking with these easy-to-make desserts...

Microwave is no longer a luxury owned by a select few.

Today most own one, but its use is often limited to just plain reheating. 

If you master the art of microwave cooking, you not only save time and energy, but also retain the natural flavours, vitamins, colour and moisture of the food. 

The quantity of oil or fat required is also comparatively much less making the food healthier.

The best part of cooking in a microwave is it is hassle-free -- you don't need to stir the food frequently or be worried about food getting stuck to the bottom of the pan.

Here are some easy-to-make desi dessert recipes that are just as delicious and can be made in a jiffy.

Gajar ka Halwa

Served hot or cold the good old Gajar ka Halwa is always a huge hit.

The traditional recipe, however, is time consuming and involves frequent stirring.

Try this low-fat Gajar ka Halwa made in the microwave that you will absolutely love.

Gajar ka Halwa

Photo: Manuela Zangara/Creative Commons


  • 2 cup carrots
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup khoya/mawa
  • 2 tbsp ghee
  • 1/4 tsp cardamom powder
  • 2 tbsp chopped nuts


  • Grate the carrots.
  • Mix the grated carrot with milk in a microwave safe bowl.
  • Microwave uncovered for 15 minutes.
  • Mix once every five minutes.
  • Add khoya, sugar and cardamom powder.
  • Mix well and microwave for 10 minutes.
  • Add ghee and microwave for another 5 minutes.
  • Spread the nuts on a plate and microwave for one minute.
  • Add to the halwa and serve hot or cold as desired.

Thiratipal or Palkova

A delicious South Indian treat, the Thiratipal is everyone's favourite.

Traditionally, the recipe involves constant stirring until the milk is reduced and reaches the desired consistency.

Try this exceedingly simple recipe with condensed milk in your microwave and your Thiratipal is ready in just 10 minutes.


Photo: s4's world/Creative Commons


  • 1 can (sweetened) condensed milk
  • 2 tbsp yogurt
  • 2 tbsp milk
  • 2 tsp ghee
  • 2 tbsp chopped nuts


  • Mix the condensed milk with yogurt and 2 tbsp milk in a deep dish and microwave uncovered for about 8 minutes.
  • Stir every 2 to 3 minutes, taking care to see the mixture does not boil over. After about 8 minutes the mixture will start to thicken and turn lightly golden.
  • Add ghee and microwave for another minute.
  • Add chopped nuts of your choice and serve.
  • A pinch of saffron can be added to enhance the flavour.

Coconut Burfi

The classic Coconut Burfi is a temptation few can resist.

Simple and delicious, this is one of easiest burfis to make, especially for beginners.

Coconut Barfi

Photo: Divya Kudua/Creative Commons


  • 2 cups fresh grated/ readymade dessicated coconut (use only the white portion of the coconut)
  • 1 tbsp semolina (sooji)
  • 1/2 cup sugar
  • 1/2 tin sweetened condensed milk
  • 2 tbsp ghee
  • A few kesar strands
  • 1 tsp milk
  • 1 tbsp chopped cashew nuts


  • Soak kesar strands in 1 tsp milk.
  • Mix ghee, coconut and sooji in a bowl and microwave uncovered for two minutes.
  • Add sugar, mix well and microwave for three minutes.
  • Add condensed milk and the kesar-milk mixture.
  • Mix well and microwave for another 4 to 5 minutes stirring every two minutes.
  • Add chopped cashew and transfer the contents to a greased tray.
  • When slightly warm, cut into squares and allow to cool.
  • You can decorate the burfi with varq (edible silver foil).

Badam Halwa

The rich, all-time favourite Badam Halwa is perfect for every occasion and can be made in less than 20 minutes in the microwave.

Badam Halwa

Photo: humdingor/Creative Commons


  • 1 cup almonds
  • 1/2 cup milk
  • A few kesar strands
  • 1 tsp milk
  • 1 cup sugar
  • 2-3 tbsp ghee


  • To blanch the almonds, add one cup of water in a dish and microwave for one minute.
  • Add almonds and microwave for another 30 seconds. The skin peels off easily.

For the halwa

  • Dissolve the kesar strands in 1 tsp milk.
  • Grind the blanched almonds with 1/2 cup milk and the kesar-milk mixture to a smooth paste.
  • Transfer the ground almond paste to a deep dish.
  • Add sugar, mix well and microwave for about 12 minutes stirring every three minutes.
  • Add ghee and microwave for another two minutes.
  • Allow the mixture to stand for a couple of minutes and transfer to a serving bowl.


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S Saraswathi