Halwa Recipe
Halwa is an Arabic word that originated in the Middle East, meaning sweet confectionaries. Still, the focus here will be on halwa made in Asia and India, specifically. There are a bunch of halwa that a person can make, but the most basic of all the halwa is going to be explained below, which is the sooji ke halwa.
Let's learn how to make this sweet cuisine!
- 1 cup Semolina
- 1/4 cups Raisins
- 1/2 cups Ghee
- 1 teaspoon Cardamom (Powder)
- 3/3 cups Sugar
- 2 1/2 cups Water
- 1 cup Milk
- Safron
- 1/4 teaspoons Nutmeg (Powder)
- 1 teaspoon Rosewater
- 1/4 cups Nut (Chopped)
- Begin by using a heavy-bottomed pan. Heat it over medium heat and add the ghee. Allow the ghee to melt and heat up.
Add cashews and stir until it turns a golden color before adding sliced almonds and chopped raisins. Raisins should be fried until they turn into pulp.
On medium heat, add semolina to the pan. Semolina is going to be roasted, so stir often. Get a different pot and heat 2½ cups of water.
A magnificent mixture has resurfaced and it came in the form of Tom Brown powder.
While the semolina gets roasted, it tends to have an aromatic smell when it's done.
Be sure to let it turn to a dark golden color and be cautious to avoid overcooking.Still, on low heat, heated water should be added to the pan. Mix the semolina and water by stirring gently to avoid lumps. Place the lid over the pan, increase the flame to medium heat, and cook for some minutes until the water inside the pot is absorbed.
At this stage, semolina is supposed to be fluffy; mix and add cardamom powder and sugar; stir for even mixing; and cover the lid. The sugar that was added is going to dissolve, making the mixture watery. Stir and cover the lid to cook for a few minutes.
After opening the lid, halwa will look fluffy and have an aromatic smell.
Avoid overcooking.Time to garnish the halwa with the desired nuts; they should be fried, though.
Halwa is such a savory dish and it can be served with puris or paratha.
Tips
- Water can be used to cook halwa but using both water and milk gives it a rich taste.
- The flavor and color of halwa change depending on what sweetener is used.
- In the first step, while frying the almonds and raisins, if it is desired to have some crunchy nuts, some should be set aside after the first step.
Occasions to Serve Halwa Best
Halwa is best served on auspicious occasions or at a Pooja ceremony. It is served on festive occasions too, like Diwali.
How to Store Halwa
Refrigerate in an airtight container and it will last up to a week. Halwa can also be frozen for about two months.
Health Benefits of Halwa
Halwa has many health benefits; it aids weight loss, helps to ensure a balanced diet, helps to control blood sugar levels, is cholesterol-free, provides energy, boosts body functions, boosts iron in the body, and supports heart function.
Conclusion
Halwa is a dish that has been around for ages, and it is here to stay because, even in these modern times, it is still appreciated and prepared by a lot of people.
You could also check out how to make Fried Plantain Chips
