Ingredients with Measurements:
- 1 cup semolina
- 1 cup sugar
- 1 cup water
- 1 cup milk
- 1/2 cup ghee
- 1/4 cup sliced almonds
- 1/4 cup raisins
- 1/4 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
Step-by-step instructions:
1. Heat the ghee in a heavy-bottomed pan over medium heat.
2. Add the semolina and stir continuously for 10-12 minutes until it turns golden brown.
3. Add the sliced almonds and raisins and stir for another 2-3 minutes.
4. In a separate pan, mix the sugar, water, and milk and bring to a boil.
5. Add the cardamom powder to the boiling mixture and stir.
6. Slowly pour the boiling mixture into the semolina mixture while stirring continuously.
7. Reduce the heat to low and continue stirring until the mixture thickens and starts to pull away from the sides of the pan.
8. Remove from heat and let it cool for a few minutes.
9. Grease a plate with ghee and pour the halwa mixture onto it.
10. Flatten the mixture with a spatula and let it cool completely.
11. Cut the halwa into desired shapes and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for cooking semolina, low heat for thickening the mixture.
Serving size:
Makes 8-10 servings.
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 34g
Protein: 4g
Substitutions for ingredients:
- You can use butter instead of ghee.
- You can use cashews instead of almonds.
- You can use dried cranberries instead of raisins.
Variations:
- You can add saffron strands to the boiling mixture for a more aromatic flavor.
- You can add chopped pistachios to the halwa mixture for a crunchy texture.
Tips and tricks:
- Stir the semolina continuously to prevent it from burning.
- Use a heavy-bottomed pan to prevent the halwa from sticking to the bottom.
- Let the halwa cool completely before cutting it into shapes.
Storage instructions:
Store the halwa in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the halwa for 30 seconds or heat it in a pan over low heat until warm.
Presentation ideas:
Serve the halwa on a decorative plate with a sprinkle of sliced almonds and raisins on top.
Garnishes:
Sliced almonds and raisins.
Pairings:
Murtarat Halwa pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Murtarat Halwa is a dessert and can be served as is.
Troubleshooting advice:
- If the halwa is too dry, add a little bit of milk and stir until it reaches the desired consistency.
- If the halwa is too runny, cook it over low heat for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the halwa in an airtight container to prevent contamination.
Food history:
Murtarat Halwa is a traditional Indian dessert that is popular in the northern regions of India.
Flavor profiles:
Murtarat Halwa has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve Murtarat Halwa as a dessert after a meal or as a sweet treat during tea time.
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Region: Pakistani