Ingredients with Measurements:
- 1 cup cornstarch
- 1 cup sugar
- 1 cup water
- 1/2 cup rose water
- 1/2 cup pistachios, chopped
- 1/2 cup almonds, chopped
- 1/4 cup vegetable oil
- 1/4 tsp cardamom powder
Special equipment needed:
- Large mixing bowl
- 8x8 inch square baking dish
- Non-stick cooking spray
Step-by-step instructions:
1. In a large mixing bowl, combine cornstarch, sugar, and cardamom powder. Mix well.
2. In a separate bowl, mix water and rose water.
3. Add the water mixture to the cornstarch mixture and stir until well combined.
4. Heat vegetable oil in a large non-stick pan over medium heat.
5. Add the cornstarch mixture to the pan and stir continuously for 10-15 minutes until the mixture thickens and starts to pull away from the sides of the pan.
6. Remove from heat and pour the mixture into a greased 8x8 inch square baking dish.
7. Smooth the surface with a spatula and sprinkle chopped pistachios and almonds on top.
8. Allow the halwa to cool to room temperature, then refrigerate for at least 2 hours or until set.
9. Once set, cut the halwa into small squares and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 16 small squares
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 25g
- Protein: 2g
Substitutions for ingredients:
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
- Rose water can be substituted with orange blossom water or vanilla extract.
- Pistachios and almonds can be substituted with any other nuts or dried fruits.
Variations:
- Add saffron strands to the water mixture for a fragrant and colorful halwa.
- Add a few drops of food coloring to the cornstarch mixture for a vibrant halwa.
- Add coconut flakes or shredded coconut to the halwa for a tropical twist.
Tips and tricks:
- Stir continuously while cooking the halwa to prevent lumps from forming.
- Grease the baking dish well to prevent the halwa from sticking.
- Use a sharp knife to cut the halwa into small squares.
Storage instructions:
- Store the halwa in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat, microwave the halwa for 10-15 seconds or until warm.
Presentation ideas:
- Serve the halwa on a platter garnished with fresh rose petals or edible gold leaf.
Garnishes:
- Chopped nuts, dried fruits, fresh fruits, rose petals, or edible gold leaf.
Pairings:
- Serve the halwa with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or yogurt.
Troubleshooting advice:
- If the halwa is too soft, cook it for a few more minutes until it thickens.
- If the halwa is too hard, add a little more water to the cornstarch mixture.
Food safety advice:
- Make sure to use clean utensils and cookware while preparing the halwa.
- Store the halwa in the refrigerator to prevent spoilage.
Food history:
- Rahat halwa is a traditional Middle Eastern dessert that originated in Turkey.
Flavor profiles:
- Sweet, floral, nutty, and fragrant.
Serving suggestions:
- Serve the halwa as a dessert or snack.
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Region: Indian