Ingredients with Measurements:
- 1 cup cashews, soaked overnight
- 1 cup sugar
- 1/2 cup ghee
- 1/2 cup milk
- 1/2 tsp cardamom powder
- 1/4 cup water
- A pinch of saffron
Special equipment needed:
- Heavy-bottomed pan
- Blender or food processor
Step-by-step instructions:
1. Drain the soaked cashews and blend them into a fine paste using a blender or food processor.
2. In a heavy-bottomed pan, heat ghee over medium heat.
3. Add the cashew paste and stir continuously for 10-12 minutes until it turns golden brown.
4. Add sugar, milk, and water to the pan and stir well.
5. Add cardamom powder and saffron to the pan and mix well.
6. Keep stirring the mixture until it thickens and starts to leave the sides of the pan.
7. Turn off the heat and let the halwa cool for a few minutes.
8. Transfer the halwa to a serving dish and garnish with chopped cashews.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 50g
- Protein: 5g
Substitutions for ingredients:
- You can use almond or pistachio instead of cashews.
- You can use coconut milk instead of regular milk.
Variations:
- You can add chopped dried fruits like raisins, apricots, or dates to the halwa.
- You can add a few drops of rose water or kewra essence to the halwa for a floral flavor.
Tips and tricks:
- Make sure to stir the halwa continuously to prevent it from sticking to the bottom of the pan.
- You can adjust the amount of sugar according to your taste.
- You can add more ghee if you want a richer and creamier halwa.
Storage instructions:
- Store the halwa in an airtight container in the refrigerator for up to 5 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 the halwa with chopped nuts and saffron strands.
Garnishes:
- Chopped cashews
- Saffron strands
Pairings:
- Serve the halwa with a cup of hot chai or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the halwa is too thick, add a little more milk or water to thin it out.
- If the halwa is too runny, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to soak the cashews overnight to make them easier to blend.
- Use fresh and high-quality ingredients.
Food history:
- Mahim halwa is a popular dessert from Maharashtra, India. It is made with cashews, sugar, and ghee.
Flavor profiles:
- Rich, creamy, and nutty
Serving suggestions:
- Serve the halwa as a dessert after a meal or as a sweet snack.
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Region: Indian