Ingredients with Measurements:
- 2 cups of besan (gram flour)
- 1 cup of ghee
- 1 cup of sugar
- 1 cup of water
- 1 tsp of cardamom powder
- 1/4 cup of chopped almonds
- 1/4 cup of chopped pistachios
Special equipment needed:
- Non-stick pan
- Large mixing bowl
- Wooden spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, add besan and ghee. Mix well until the mixture becomes crumbly.
2. Heat the non-stick pan over medium heat. Add the besan and ghee mixture to the pan and stir continuously until it turns golden brown.
3. Once the besan mixture is golden brown, remove it from the heat and set it aside.
4. In a small saucepan, add sugar and water. Heat the mixture over medium heat until the sugar dissolves completely.
5. Add the cardamom powder to the sugar syrup and stir well.
6. Add the besan mixture to the sugar syrup and stir well until it is well combined.
7. Heat the mixture over medium heat and stir continuously until it thickens and starts to leave the sides of the pan.
8. Add chopped almonds and pistachios to the mixture and stir well.
9. Remove the pan from the heat and let it cool for a few minutes.
10. Serve the bundiya ka halwa warm or cold.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- You can use clarified butter instead of ghee.
- You can use any nuts of your choice instead of almonds and pistachios.
Variations:
- You can add saffron to the sugar syrup for a unique flavor.
- You can add raisins to the mixture for a sweet and chewy texture.
Tips and tricks:
- Stir the besan mixture continuously to avoid burning.
- Add the sugar syrup slowly to the besan mixture to avoid lumps.
- Use a non-stick pan to avoid sticking.
Storage instructions:
Store the bundiya ka halwa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the halwa in the microwave or on the stovetop over low heat.
Presentation ideas:
Serve the bundiya ka halwa in a bowl or on a plate. Garnish with chopped nuts.
Garnishes:
Chopped nuts, saffron strands
Pairings:
Serve the bundiya ka halwa with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too dry, add a little more ghee.
- If the mixture is too wet, add a little more besan.
Food safety advice:
Make sure to cook the besan mixture thoroughly to avoid any raw flour taste.
Food history:
Bundiya ka halwa is a traditional Indian dessert that originated in Rajasthan.
Flavor profiles:
Sweet, nutty, and aromatic
Serving suggestions:
Serve the bundiya ka halwa as a dessert after a meal or as a sweet snack.
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Region: Pakistani