Ingredients with Measurements:
- 1 cup semolina (sooji)
- 1 cup ghee
- 1 cup sugar
- 2 cups water
- 1 cup mango puree
- 1/2 tsp cardamom powder
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 1 tbsp raisins
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 until it turns golden brown and fragrant.
3. Add sugar and water, and stir until sugar dissolves.
4. Add mango puree and cardamom powder, and stir until well combined.
5. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the mixture thickens and starts to leave the sides of the pan.
6. Add chopped nuts and raisins, and stir to combine.
7. Remove from heat and let it cool for a few minutes.
8. Transfer to a serving dish and garnish with more chopped nuts and raisins.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for roasting semolina
- Low heat for cooking halwa
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 25g
- Carbohydrates: 65g
- Protein: 5g
Substitutions for ingredients:
- You can use any other fruit puree instead of mango puree.
- You can use any other nuts or dried fruits of your choice.
Variations:
- You can add saffron strands for a more aromatic flavor.
- You can add coconut milk instead of water for a more creamy texture.
Tips and tricks:
- Make sure to roast semolina properly to avoid any raw taste.
- Keep stirring the halwa while cooking to prevent it from sticking to the bottom of the pan.
- Adjust sugar according to your taste preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop with a little bit of milk or water.
Presentation ideas:
- Serve in a traditional Indian bowl or plate.
- Garnish with edible flowers for a more festive look.
Garnishes:
- Chopped nuts and raisins
- Edible flowers
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Serve with some Indian sweets like rasgulla or gulab jamun.
Troubleshooting advice:
- If the halwa is too dry, add some more water or milk to adjust the consistency.
- If the halwa is too sweet, add some more semolina and cook for a few more minutes.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils properly before cooking.
Food history:
- Mahim Halwa is a popular Indian sweet that originated in the city of Mahim in Mumbai, India.
Flavor profiles:
- Sweet, fruity, nutty, and aromatic.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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Region: Indian