Ingredients with Measurements:
- 1 cup padduni (dried apricots)
- 1 cup sugar
- 1 cup water
- 1/2 cup ghee (clarified butter)
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 cup raisins
- 1/4 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Blender or food processor
Step-by-step instructions:
1. Soak the padduni in water for 4-5 hours or overnight.
2. Drain the water and blend the padduni in a blender or food processor until it becomes a smooth paste.
3. In a heavy-bottomed pan, heat the ghee over medium heat.
4. Add the padduni paste and stir continuously for 5-7 minutes.
5. Add sugar and water to the pan and mix well.
6. Cook the mixture for 10-15 minutes, stirring occasionally, until it thickens and starts to leave the sides of the pan.
7. Add cardamom powder, chopped almonds, pistachios, and raisins to the pan and mix well.
8. Cook for another 2-3 minutes.
9. Remove from heat and let it cool for a few minutes.
10. Transfer the halwa to a serving dish and garnish with chopped nuts.
Time:
Preparation time: 4-5 hours (for soaking padduni)
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 55g
Protein: 5g
Substitutions for ingredients:
- You can use any other dried fruit instead of padduni, such as dates or figs.
- You can use any other nuts of your choice.
Variations:
- You can add saffron to the halwa for a more aromatic flavor.
- You can add milk instead of water to make the halwa creamier.
Tips and tricks:
- Stir the halwa continuously to prevent it from sticking to the bottom of the pan.
- Adjust the amount of sugar according to your taste preference.
- Add a few drops of lemon juice to prevent the halwa from crystallizing.
Storage instructions:
Store the halwa in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the halwa in the microwave or on the stovetop before serving.
Presentation ideas:
Serve the halwa in a decorative bowl or on a platter.
Garnishes:
Chopped nuts, saffron strands, or edible silver leaf.
Pairings:
Padduni halwa goes well with chai or coffee.
Suggested side dishes:
Serve the halwa as a dessert after a meal.
Troubleshooting advice:
- If the halwa becomes too thick, add a little water to thin it out.
- If the halwa becomes too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash the padduni thoroughly before soaking.
Food history:
Padduni halwa is a traditional dessert from Kashmir, India.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve the halwa warm or at room temperature.
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Region: Indian