Ingredients with Measurements:
- 1 cup semolina (sooji)
- 1 cup sugar
- 1 cup ghee
- 1 cup milk
- 1/2 cup water
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 1/4 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
Step-by-step instructions:
1. Heat ghee in a heavy-bottomed pan over medium heat.
2. Add semolina and roast for 5-7 minutes until it turns golden brown and fragrant.
3. Add chopped almonds, cashews, and raisins and roast for another 2-3 minutes.
4. In a separate pan, heat milk and water.
5. Add the hot milk and water mixture to the roasted semolina and stir well.
6. Add sugar and cardamom powder and mix well.
7. Cook on low heat for 10-15 minutes until the halwa thickens and starts to leave the sides of the pan.
8. Turn off the heat and let it cool for a few minutes.
9. Garnish with chopped nuts and serve warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for roasting semolina
- Low heat for cooking halwa
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 25g
- Carbohydrates: 50g
- Protein: 7g
Substitutions for ingredients:
- You can use any type of nuts you like instead of almonds and cashews.
- You can use coconut milk instead of regular milk for a vegan version.
Variations:
- You can add saffron strands for a more exotic flavor.
- You can add grated carrots or pumpkin for a healthier version.
Tips and tricks:
- Make sure to roast the semolina well to get a nutty flavor.
- Use a heavy-bottomed pan to prevent burning.
- Stir continuously while cooking to prevent lumps.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop with a little bit of milk or water.
Presentation ideas:
- Serve in small bowls or cups.
- Garnish with chopped nuts and saffron strands.
Garnishes:
- Chopped nuts
- Saffron strands
Pairings:
- Serve with hot chai or coffee.
Suggested side dishes:
- Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the halwa is too thick, add a little bit of milk or water to thin it out.
- If the halwa is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before cooking.
Food history:
- Lavangi Halwa is a traditional Indian dessert that originated in the northern state of Uttar Pradesh.
Flavor profiles:
- Nutty, sweet, and fragrant with a hint of cardamom.
Serving suggestions:
- Serve warm as a dessert or snack.
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