Ingredients with Measurements:
- 1 cup of Daru (Indian alcoholic beverage)
- 1 cup of sugar
- 1 cup of ghee (clarified butter)
- 1 cup of semolina (suji)
- 1 cup of water
- 1/2 cup of chopped nuts (almonds, cashews, pistachios)
- 1/2 tsp of cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
Step-by-step instructions:
1. In a heavy-bottomed pan, heat ghee on medium heat.
2. Add semolina and roast it until it turns golden brown. Keep stirring to avoid burning.
3. Add chopped nuts and cardamom powder and mix well.
4. In another pan, heat water and sugar until the sugar dissolves completely.
5. Add the Daru to the sugar syrup and let it simmer for a few minutes.
6. Pour the Daru mixture into the semolina mixture and stir well.
7. Keep stirring until the halwa starts to leave the sides of the pan.
8. Turn off the heat and let the halwa cool for a few minutes.
9. Serve hot or warm.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- You can substitute Daru with any other Indian alcoholic beverage.
- You can substitute semolina with wheat flour or rice flour.
Variations:
- You can add saffron strands to the halwa for a richer flavor.
- You can add raisins or dried fruits to the halwa for a different texture.
Tips and tricks:
- Make sure to roast the semolina well to avoid a raw taste.
- Keep stirring the halwa to avoid burning.
- Add ghee gradually to avoid making the halwa too greasy.
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 a stovetop with a little bit of milk or water.
Presentation ideas:
Serve the halwa in a bowl or on a plate. You can garnish it with chopped nuts or saffron strands.
Garnishes:
Chopped nuts, saffron strands
Pairings:
Serve the halwa with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the halwa is too dry, add a little bit of milk or water.
- If the halwa is too greasy, add a little bit of semolina and roast it again.
Food safety advice:
Make sure to cook the halwa well to avoid any raw taste.
Food history:
Daru Ka Halwa is a traditional Indian dessert that originated in the northern state of Punjab.
Flavor profiles:
Sweet, nutty, and aromatic
Serving suggestions:
Serve the halwa hot or warm as a dessert after a meal.
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Region: Indian