Ingredients with Measurements:
- 1 cup pistachios, shelled and chopped
- 1 cup walnuts, shelled and chopped
- 1 cup milk
- 1 cup heavy cream
- 1 cup sugar
- 1/2 cup ghee (clarified butter)
- 1/2 tsp cardamom powder
- 1/4 tsp saffron strands
- Silver leaf (optional)
Special equipment needed:
- Heavy-bottomed pan
- Blender or food processor
- Wooden spoon
Step-by-step instructions:
1. In a blender or food processor, grind the pistachios and walnuts into a fine powder.
2. In a heavy-bottomed pan, heat the ghee over medium heat.
3. Add the nut powder to the pan and stir continuously for 5-7 minutes until the mixture turns golden brown and fragrant.
4. Add the milk, heavy cream, sugar, cardamom powder, and saffron strands to the pan and stir well.
5. Cook the mixture over low heat, stirring continuously, until it thickens and starts to leave the sides of the pan.
6. Remove the pan from heat and let it cool for a few minutes.
7. Transfer the halwa to a serving dish and garnish with silver leaf (if using).
8. Serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
5. Temperature:
Cook over medium heat and then low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Serving size: 1/6th of the recipe
Calories: 550
Fat: 40g
Carbohydrates: 40g
Protein: 10g
Substitutions for ingredients:
- You can use almonds instead of walnuts.
- You can use half-and-half instead of heavy cream.
- You can use coconut oil instead of ghee.
Variations:
- You can add chopped dried fruits like raisins, apricots, or dates to the halwa.
- You can add a pinch of nutmeg or cinnamon powder for extra flavor.
- You can make a chocolate version by adding cocoa powder to the nut mixture.
Tips and tricks:
- Make sure to stir the halwa continuously to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent burning.
- If the halwa is too thick, add a little more milk or cream to thin it out.
Storage instructions:
Store the halwa in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the halwa in the microwave or on the stovetop over low heat.
Presentation ideas:
Serve the halwa in a decorative bowl or on a platter. You can also sprinkle chopped pistachios or walnuts on top for added texture.
Garnishes:
Garnish with silver leaf or chopped nuts.
Pairings:
Serve the halwa with a cup of chai tea or coffee.
Suggested side dishes:
Serve the halwa as a dessert after a meal.
Troubleshooting advice:
- If the halwa is too thin, cook it for a few more minutes until it thickens.
- If the halwa is too thick, add a little more milk or cream to thin it out.
Food safety advice:
Make sure to store the halwa in an airtight container in the refrigerator to prevent spoilage.
Food history:
Pistachio Akhrot Ka Halwa is a traditional Indian dessert that is typically served during festivals and special occasions.
Flavor profiles:
This halwa has a rich, nutty flavor with hints of cardamom and saffron.
Serving suggestions:
Serve the halwa warm or at room temperature with a dollop of whipped cream or vanilla ice cream.
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Region: Indian