Ingredients with Measurements:
- 1 cup almond flour
- 1 cup sugar
- 1 cup water
- 1/2 cup ghee
- 1/4 cup chopped almonds
- 1/4 tsp cardamom powder
- A pinch of saffron
Special equipment needed:
- Heavy-bottomed pan
- Spatula
- Greased plate
Step-by-step instructions:
1. In a heavy-bottomed pan, heat ghee on medium heat.
2. Add almond flour and roast it for 5-7 minutes or until it turns golden brown.
3. Add sugar, water, cardamom powder, and saffron to the pan and mix well.
4. Keep stirring the mixture continuously until it thickens and starts leaving the sides of the pan.
5. Add chopped almonds and mix well.
6. Grease a plate with ghee and pour the halwa mixture onto it.
7. Spread the mixture evenly and let it cool down for 10-15 minutes.
8. Cut the halwa into desired shapes and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted with cashew flour or pistachio flour.
- Ghee can be substituted with unsalted butter or coconut oil.
- Chopped almonds can be substituted with chopped cashews or pistachios.
Variations:
- Add rose water or kewra water for a floral flavor.
- Add food coloring to make it more festive.
- Add raisins or dried fruits for texture.
Tips and tricks:
- Keep stirring the mixture continuously to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent burning.
- Use a greased plate to prevent sticking.
Storage instructions:
Store the halwa in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Microwave the halwa for 30 seconds or heat it on a pan for a few minutes until warm.
Presentation ideas:
Serve the halwa on a decorative plate with a sprinkle of chopped almonds on top.
Garnishes:
Chopped almonds or pistachios
Pairings:
Tea or coffee
Suggested side dishes:
None
Troubleshooting advice:
- If the halwa is too dry, add a little bit of water and mix well.
- If the halwa is too sticky, add a little bit of ghee and mix well.
Food safety advice:
Make sure to use clean utensils and cookware while making the halwa.
Food history:
Karachi Halwa is a popular Indian sweet that originated in the city of Karachi, Pakistan.
Flavor profiles:
Sweet, nutty, and aromatic
Serving suggestions:
Serve the halwa as a dessert after a meal or as a snack.
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Region: Pakistani