Ingredients with Measurements:
- 500g taro root (arbi)
- 1 cup milk
- 1 cup sugar
- 1/2 cup ghee
- 1/2 tsp cardamom powder
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 1/4 cup raisins
Special Equipment Needed:
- Heavy-bottomed pan
- Grater
Step-by-Step Instructions:
1. Peel and grate the taro root.
2. Heat ghee in a heavy-bottomed pan and add the grated taro root.
3. Cook on low heat for 20-25 minutes, stirring occasionally, until the taro root turns golden brown.
4. Add milk and sugar to the pan and stir well.
5. Cook on low heat for 10-15 minutes, stirring occasionally, until the mixture thickens and the halwa starts to leave the sides of the pan.
6. Add cardamom powder, chopped nuts, and raisins to the pan and mix well.
7. Cook for another 2-3 minutes.
8. Remove from heat and let it cool for a few minutes.
9. Serve warm or cold.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g
Substitutions for ingredients:
- Taro root can be substituted with sweet potato or yam.
- Ghee can be substituted with butter or oil.
- Nuts and raisins can be substituted with any dried fruits of your choice.
Variations:
- Add saffron for a more exotic flavor.
- Add a pinch of nutmeg for a warm, spicy flavor.
- Add a tablespoon of rose water for a floral aroma.
Tips and Tricks:
- Use a heavy-bottomed pan to prevent the halwa from burning.
- Grate the taro root finely for a smoother texture.
- Stir the halwa frequently to prevent it from sticking to the bottom of the pan.
Storage Instructions:
- Store the halwa in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the halwa in a microwave or on the stovetop until warm.
Presentation Ideas:
- Serve the halwa in small bowls or cups.
- Garnish with chopped nuts and a sprinkle of cardamom powder.
Garnishes:
- Chopped nuts
- Cardamom powder
- Saffron strands
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
- None
Troubleshooting Advice:
- If the halwa is too dry, add a little more milk.
- If the halwa is too runny, cook it for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to wash and peel the taro root properly before using it.
- Store the halwa in the refrigerator to prevent bacterial growth.
Food History:
- Arbi ka halwa is a traditional Indian dessert that originated in the northern region of India.
Flavor Profiles:
- Sweet, nutty, and aromatic.
Serving Suggestions:
- Serve the halwa as a dessert after a meal.
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Region: Indian