Ingredients with Measurements:
- 1 cup phalsa berries
- 1 cup sugar
- 1 cup water
- 1 cup pistachios, chopped
- 1 cup ghee
- 1 cup semolina
- 1 cup milk
- 1 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Serving dish
Step-by-step instructions:
1. Wash and clean the phalsa berries and remove the seeds.
2. In a heavy-bottomed pan, add sugar and water and bring it to a boil.
3. Add the phalsa berries and let it cook for 5-7 minutes until the berries are soft and the sugar syrup has thickened.
4. Remove from heat and let it cool.
5. In another pan, heat ghee and add semolina. Roast the semolina until it turns golden brown.
6. Add milk and stir continuously to avoid lumps.
7. Add the phalsa and sugar syrup mixture to the semolina and mix well.
8. Add chopped pistachios and cardamom powder and mix well.
9. Cook for another 5-7 minutes until the halwa thickens and starts to leave the sides of the pan.
10. Remove from heat and transfer to a serving dish.
11. Garnish with chopped pistachios.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- Phalsa berries can be substituted with any other seasonal berries.
- Ghee can be substituted with butter or oil.
- Semolina can be substituted with cornmeal or rice flour.
Variations:
- Add saffron for a more aromatic flavor.
- Add chopped almonds or cashews for extra crunch.
Tips and tricks:
- Keep stirring the halwa to avoid lumps.
- Adjust the sugar according to your taste.
- Add more milk if the halwa becomes too thick.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop with a little bit of milk.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped pistachios.
Garnishes:
Chopped pistachios
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the halwa becomes too thick, add more milk.
- If the halwa becomes too thin, cook for a few more minutes until it thickens.
Food safety advice:
Make sure to wash the berries thoroughly before using.
Food history:
Halwa is a popular dessert in South Asian cuisine and is made with a variety of ingredients.
Flavor profiles:
Sweet, tangy, and nutty
Serving suggestions:
Serve as a dessert or a sweet snack.
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Region: Indian