Tuesday 23 September 2014

Walnut Halwa (Akhroot ka Halwa)

Halwa is worldwide famous, in Asia in Middle East in Europe, we the Asians call it Halwa, the Arabs call it Halawa and the Turks call is Helva and surely many other accents and spellings : )
(click on the pic for a larger Image)
Bascially a tasty fudge type sweet, made very often in all seasons with different Vegetables, fruits and nuts. For all my friends who have seen Halwa in a wet form  for example the Semolina Halwa or Carrot Halwa,and then in a firm form like Barfi or Chickpea flour Halwa, don’t be confused as  it is found in many ways and structures : )
This here is a Walnut Halwa, I make it in two ways, I like this way much more as I enjoy the crumbled milk taste, the other variation is to let it settle and cut out diamond pieces like Barfi.
A very rich and caloric Halwa indeed so better make and forget it in the fridge and take out every week to taste it in bits lol…
It is simple, needs good stirring and that’s it
I must honestly say that I don’t check my exact measurements  when I cook, but I did try to keep in mind what all I am putting in so I can share with you all : )
So this is what I did:
½ cup Ghee (clarified butter)
½ cup cooking oil
300 grams Nido dry milk powder (around 3 cups)
1 egg
1 tbs  crushed cardamom powder
125 gram brown sugar (1 ¼ cup)
½ cup condensed milk
250 gram walnuts (crushed coarsely, don’t crush till powder)
Save some for decorating the top
*heat the ghee and oil in a non stick broad wok/pan
*sprinkle the cardamom for few seconds till you smell the aroma
* add the dry milk powder and stir on a low flame as you need to fry it in a nice golden color not dark brown!
* keep the powder turning and twisting so the powder gets fried evenly
*as you see the brownish color, beat the egg and pour onto it and mix briskly
*you will see the powder
crumbling slowly, keep stirring
*this wil take around 20 minutes, be patient and keep stirring : )
*when the crumbles look nice light brownish, now add the sugar and mix all
*next add the condensed milk and mix well, the mixture will turn more crumbly
* I add sugar in the end so it stays crunchy and tastes really very different when you feel the crunch crunch eating it : )
*in the end add the walnuts and keep stirring so the walnuts also mix in well
* you have to keep moving it around till the ghee/oil starts showing up form sides and leaves the pan easily.
* turn out in any broad bowl or dish, decorate with walnuts and if you have the silver paper, as this gives the halwa that beautiful look too
Keep in fridge and avoid using wet spoons in it, it stays fresh and good till it is finished
Make for the coming Eid ul Azha and serve your guests and enjoy the praises : )

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