Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1 cup sugar
- 1 cup water
- 1 cup ghee
- 1/2 cup mihidana (tiny yellow gram flour balls)
- 1/4 tsp cardamom powder
- 1/4 cup chopped almonds and pistachios for garnish
Special equipment needed:
- Heavy-bottomed pan
- Spatula
- Sieve
Step-by-step instructions:
1. In a heavy-bottomed pan, heat ghee over medium heat.
2. Add gram flour and stir continuously for 10-12 minutes until it turns golden brown and fragrant.
3. Remove from heat and let it cool for a few minutes.
4. In a separate pan, combine sugar and water and bring to a boil.
5. Reduce heat and simmer until the sugar dissolves completely.
6. Add the sugar syrup to the gram flour mixture and stir well.
7. Place the pan back on low heat and add mihidana and cardamom powder.
8. Stir continuously for 5-7 minutes until the mixture thickens and starts to leave the sides of the pan.
9. Remove from heat and let it cool for a few minutes.
10. Transfer the halwa to a serving dish and garnish with chopped almonds and pistachios.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 55g
Protein: 5g
Sodium: 10mg
Sugar: 45g
Substitutions for ingredients:
- Mihidana can be substituted with boondi or sev.
Variations:
- Add saffron strands for a richer flavor and color.
- Add a few drops of rose water for a floral aroma.
Tips and tricks:
- Keep stirring the gram flour mixture continuously to prevent it from burning.
- Add the sugar syrup slowly to avoid lumps.
- Use a heavy-bottomed pan to prevent the halwa from sticking to the bottom.
Storage instructions:
- Mihidana halwa can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Heat the halwa in a microwave or on a stovetop until warm.
Presentation ideas:
- Serve the halwa in a traditional Indian bowl or plate.
- Garnish with silver foil for a festive touch.
Garnishes:
- Chopped almonds and pistachios
- Silver foil
Pairings:
- Serve with a cup of hot chai or coffee.
Suggested side dishes:
- Mihidana halwa can be served as a dessert on its own.
Troubleshooting advice:
- If the halwa is too thick, add a little warm milk to thin it out.
- If the halwa is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Use fresh ingredients and clean utensils to prevent contamination.
Food history:
- Mihidana halwa is a traditional Indian sweet from the state of West Bengal.
Flavor profiles:
- Mihidana halwa has a nutty and sweet flavor with a hint of cardamom.
Serving suggestions:
- Serve the halwa warm or at room temperature.
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Region: Indian