Halwa refers to dense, gelatinous sweet confection that is very popular in India, Pakistan and many Asian countries, European countries and Jewish world. Halwa is also available as crumby form made from nuts and stiff square varieties like the ice halwa found in India.Halwa has many varieties and is made from fruits, vegetables, lentils, nuts and flours being the main ingredient and with sugar or condensed milk, ghee, cardamom powder being the common ingredients. Milk may be added. The main ingredient is grated or cut into small pieces and cooked and blended with the other ingredients to form a smooth jelly like or pudding like texture and then garnished with dried fruits.
The main ingredient is grated or cut into small pieces and cooked and blended with the other ingredients to form a smooth jelly like or pudding like texture and then garnished with dried fruits.
Halwa
Halwa refers to dense, gelatinous sweet confection that is very popular in India, Pakistan and many Asian countries, European countries and Jewish world.
Ingredients
- 1 cup varango flour (nishashta)
- 2,1/2 cups sugar
- 3/4 cups oil
- 1/4 teaspoon nutmeg
- 1/2 teaspoon whole cardamom seeds
- 125 grams flaked blanched almonds and pistachios
- 1 pinch saffron
- 1 pinch orange and red food colouring
Instructions
- Soak the flour in 2 cups water for at least 1/2 an hour, overnight if possible
- Sieve this mixture a few times to remove the grit, and transfer to a large saucepan
- Add the remaining ingredients (except nuts) and cook on high heat, stirring vigorously taking care that the mixture does not stick to the pan and until it becomes a thick sticky mass virtually lifting out of the pan
- Reduce heat and add half the nuts
- Cook for a few minutes, stirring frequently
- Transfer into the oven at 160°C (Gas Mark 3 or 325°F) for 15-20 minutes
- Serve in a shallow dish and decorate with remaining almonds and pistachios
