Ingredients with Measurements:
- 1 cup of grated coconut
- 1 cup of semolina
- 1 cup of sugar
- 1 cup of ghee
- 1 cup of milk
- 1/2 cup of chopped cashews
- 1/2 cup of raisins
- 1/2 tsp of cardamom powder
- 1/4 tsp of saffron strands
Special equipment needed:
- Heavy-bottomed pan
- Spatula
- Mixing bowl
Step-by-step instructions:
1. In a heavy-bottomed pan, heat 1/2 cup of ghee on medium heat.
2. Add 1 cup of semolina and roast it until it turns golden brown.
3. Add 1 cup of grated coconut and roast it for 2-3 minutes.
4. Add 1 cup of sugar and mix well.
5. Add 1 cup of milk and mix well.
6. Add 1/2 cup of chopped cashews and 1/2 cup of raisins.
7. Add 1/2 tsp of cardamom powder and 1/4 tsp of saffron strands.
8. Mix everything well and cook until the mixture thickens and starts to leave the sides of the pan.
9. Add the remaining 1/2 cup of ghee and mix well.
10. Turn off the heat and let the halwa cool down for a few minutes.
11. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 55g
Protein: 5g
Substitutions for ingredients:
- You can use almond milk instead of regular milk to make it vegan.
- You can use any nuts of your choice instead of cashews.
Variations:
- You can add some chopped pistachios on top for extra crunch.
- You can add some rose water or kewra water for a floral flavor.
Tips and tricks:
- Make sure to roast the semolina and coconut well to get a nice nutty flavor.
- Keep stirring the halwa while cooking to prevent it from sticking to the bottom of the pan.
- You can adjust the amount of sugar according to your taste.
Storage instructions:
You can store the halwa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the halwa in the microwave or on the stovetop with a little bit of milk or water.
Presentation ideas:
You can serve the halwa in a bowl or on a plate garnished with some chopped nuts and saffron strands.
Garnishes:
Chopped nuts and saffron strands
Pairings:
You can serve the halwa with some vanilla ice cream or whipped cream.
Suggested side dishes:
You can serve the halwa as a dessert after a meal.
Troubleshooting advice:
- If the halwa is too dry, add some more milk or water.
- If the halwa is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the halwa properly in the refrigerator.
Food history:
Mahim halwa is a traditional Indian sweet that originated in the city of Mahim in Mumbai.
Flavor profiles:
The halwa has a nutty and sweet flavor with a hint of cardamom and saffron.
Serving suggestions:
Serve the halwa as a dessert after a meal or as a snack with some tea or coffee.
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Region: Indian