Ingredients with Measurements:
- 1 cup of semolina (sooji)
- 1 cup of sugar
- 1 cup of water
- 1 cup of milk
- 1/2 cup of ghee
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of saffron strands
- Chopped nuts for garnish (optional)
Special Equipment Needed:
- Heavy-bottomed pan
- Mixing spoon
- Serving dish
Step-by-Step Instructions:
1. Heat the ghee in a heavy-bottomed pan over medium heat.
2. Add the semolina to the pan and roast it until it turns golden brown.
3. Add the milk to the pan and stir well.
4. In a separate pan, mix the sugar and water and heat until the sugar dissolves.
5. Add the sugar syrup to the semolina mixture and stir well.
6. Add the cardamom powder and saffron strands to the pan and mix well.
7. Cook the mixture until it thickens and starts to leave the sides of the pan.
8. Remove the pan from the heat and transfer the halwa to a serving dish.
9. Garnish with chopped nuts (optional).
10. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 6g
Sodium: 50mg
Sugar: 30g
Substitutions for ingredients:
- You can use butter instead of ghee.
- You can use almond milk instead of regular milk.
Variations:
- You can add raisins or shredded coconut to the halwa.
- You can add a few drops of rose water for a floral flavor.
Tips and Tricks:
- Make sure to roast the semolina well to avoid a raw taste.
- Use a heavy-bottomed pan to prevent burning.
- Stir the halwa continuously to avoid lumps.
Storage Instructions:
Store the halwa in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the halwa in the microwave or on the stovetop until warm.
Presentation Ideas:
Serve the halwa in a decorative bowl or on a platter.
Garnishes:
Garnish with chopped nuts or edible flowers.
Pairings:
Serve the halwa with chai tea or coffee.
Suggested Side Dishes:
Serve the halwa with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the halwa is too thick, add more milk or water.
- If the halwa is too thin, cook it for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to cook the halwa thoroughly to avoid any raw ingredients.
- Store the halwa in the refrigerator to prevent spoilage.
Food History:
Lyangcha Halwa is a traditional Indian dessert that originated in the state of West Bengal.
Flavor Profiles:
Lyangcha Halwa has a sweet and nutty flavor with hints of cardamom and saffron.
Serving Suggestions:
Serve the halwa as a dessert after a meal or as a sweet snack.
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Region: Indian