Ingredients with Measurements:
- 1 cup walnuts (akhrot), chopped
- 1 cup ghee
- 1 cup milk
- 1 cup sugar
- 1/2 tsp cardamom powder
- 1/4 cup raisins
- 1/4 cup cashews, chopped
- 1/4 cup almonds, chopped
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Food processor or blender
Step-by-step instructions:
1. Heat the ghee in a heavy-bottomed pan over medium heat.
2. Add the chopped walnuts and roast them in the ghee until they turn golden brown and fragrant. This should take about 5-7 minutes.
3. Remove the walnuts from the pan and set them aside.
4. In the same pan, add the milk and sugar and stir until the sugar dissolves.
5. Add the roasted walnuts back into the pan and stir well.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to come away from the sides of the pan. This should take about 15-20 minutes.
7. Add the cardamom powder, raisins, cashews, and almonds to the pan and stir well.
8. Cook for another 5-7 minutes until the mixture thickens further and starts to leave the sides of the pan.
9. Remove the pan from the heat and let the halwa cool for a few minutes.
10. Transfer the halwa to a food processor or blender and blend until it becomes smooth and creamy.
11. Pour the halwa back into the pan and cook for another 2-3 minutes over low heat.
12. Remove the pan from the heat and let the halwa cool for a few minutes.
13. Serve the halwa warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for roasting walnuts and cooking halwa
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 40g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- You can use any other nuts of your choice instead of walnuts.
- You can use clarified butter instead of ghee.
- You can use any other sweetener of your choice instead of sugar.
Variations:
- You can add saffron strands to the halwa for a more aromatic flavor.
- You can add shredded coconut to the halwa for a more tropical flavor.
- You can add rose water to the halwa for a more floral flavor.
Tips and tricks:
- Make sure to roast the walnuts well in the ghee to bring out their flavor.
- Stir the halwa constantly while cooking to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent the halwa from burning.
- Blend the halwa well to get a smooth and creamy texture.
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 over low heat.
Presentation ideas:
Serve the halwa in small bowls or cups garnished with chopped nuts and raisins.
Garnishes:
Chopped nuts, raisins, and 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 thick, add a little more milk to thin it out.
- If the halwa is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh and clean ingredients while making the halwa.
Food history:
Akhrot ka halwa is a traditional Indian dessert that is made during festivals and special occasions.
Flavor profiles:
The halwa has a rich and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the halwa warm or at room temperature as a dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian