The most famous sweet dessert is Halwa. Punjabi people mostly like it, but it is popular in many cultures, like Asia and the Middle East. It looks smooth and melts into your mouth with a soft texture. This article will guide you in making tasty halwa using my mom’s recipe.
You’ll need these ingredients:
- Suji-(Semolina)
- Sugar
- water
- Butter (Ghee)
- Milk (optional)
You can add elaichi (for taste) nuts, raisins, almonds, pistachios, and cashews for garnishing.
Halwa’s Making Recipe
- Start with all the ingredients in front of you. First, heat the pan’s bottom lightly and add some butter (ghee). Melt it in the pan, add the cashews and nuts, and roast them well. Remove the cashews from the pan and put them aside. Then add the suji and cook for 5 to 10 minutes. Roast it until it becomes golden and gloopy and gives off an aroma.
- Take another pan and bring a small amount of water to a boil. Add the sugar and stir with a spoon until it dissolves. Add milk and Elaichi powder to the water for the taste and mix both well.
- All ingredients, such as roast suji, sugar, and Elaichi powder milk, are in one pan, and the spoon is moved continually to avoid the lumps. This is considered as the combination of ingredients will bubble up. All that process should be done on medium heat. You will note the suji absorbs the liquid and becomes thick.
- When it shows thickness, leave it. Add cashews, pistachios, raisins, and almonds, and mix well if you like. When you like a richer texture, add 1 more cup of milk and stir with a spoon until well merged. Cook for 5 minutes until fully cooked, and a golden color will appear, with a crazy smell on the nose.
Mom’s Tips For Making Perfect Halwa
- Ensure that the sugar is entirely melted in the water. If the syrup is too thick, the halwa will be too dry; if the halwa is thin, the taste will flow in the mouth.
- Continually moving the spoon is critical to preventing lumps and getting a good texture; don’t forget to add butter or ghee.
- It not only adds to the flavor but also assists in getting the perfect texture.
- Properly roast the suji at medium heat, ensuring it is a non-lump and golden.
Different Variations Of Halwa
- Gajar ka halwa, or carrot halwa, is easy to prepare. You can replace the suji with grated carrots. Cook the carrots in ghee until they soften on medium heat while still stirring, then add the milk and sugar and mix well until they are thick or creamy.
- Besan halwa. Replace the suji with besan, which is called flour. Add ghee, milk, and sugar and mix it well, but the besan roasts until it is golden.
It shows your culture which variety of halwa you most like and which is popular in your area. It is a sweet dessert with a dense texture; it comes from butter, suji, nuts, milk, and sugar. It is not only something people make for guests. You can also use this dish on special occasions like celebrations and birthday parties. It has more than 100 varieties, and every variety has its making process; some are badam halwa, carrot halwa, sooji halwa, anjeer halwa, and more. You can eat it while traveling. It is light food to digest and reflect your culture when you share the food among friends.
About The Author
Rehmana Khalid has experience in the writing field and is interested in writing about lifestyles. She also likes trendy fashion writing.
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