Halwasan (Gujarati Mithai) Recipe

Halwasan is a Gujarati square or round shape sweet dish made from coarsely grounded wheat flour, milk, edible gum, sugar, curd, nutmeg and garnished with dry fruits. It is made during winters as it is known to give warmth to the body and is also very nutritious. Halwasan originated in Khambhat and so the name is usually associated with this mithai. With this easy to make recipe you can make delicious Halwasan at home. Do try it this season!

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INGREDIENTS:

Ghee (Clarified butter) for greasing

500 ml full fat milk

1 tbsp fresh curd (yoghurt)

1 tbsp ghee (clarified butter)

2 tbsp coarsely ground wheat flour (remove fine flour)

1 tsp powdered gond katira (edible gum)

1/3 cup sugar. Cook it on low flame

1/4 tsp cardamom powder

1/8 tsp nutmeg powder

2 tbsp almond and pistachio clippings

SERVES: 225 gm Halwasan 

PREPARATION TIME: 10 Min

COOKING TIME: 45 Min

TOTAL TIME: 55 Min

* 1 CUP = 237 ML

METHOD:

1. Boil milk in a pan on high flame. 

2. Reduce flame once milk boils. Add fresh curd (yoghurt) and cook milk on low flame stirring intermittently and scraping sides of pan.

3. While milk is cooking take another pan and add 1 tbsp ghee (clarified butter), coarsely ground wheat flour and cook wheat flour till golden brown.

4. Once done switch off flame.

5. Immediately add powdered gond katira (edible gum) to hot mixture and mix well.

6. Add this mixture in milk and mix well and cook till all milk dries up. Ensure to stir intermittently and scrape sides.

7. In a separate pan caramelize 1/3 cup sugar. Cook it on low flame till all sugar melts.

8. Once sugar starts to melt stir constantly. Once all sugar is melted and becomes liquid switch off flame. Don't cook more.

9. Now put the caramelized sugar to milk mixture and stir constantly for 3-4 min. This will avoid any lumps forming in the mixture.

10. Now cook this mixture on high flame till it dries up.

11. Add cardamom powder, nutmeg powder and mix well. Cook till mixture leaves sides of pan.

12. Take out Halwasan mixture in a plate and allow it cool down a little and then we make peda out of it.

13. After 20-30 min divide mixture in to 8 parts using greased hands. 

14. Shape each part in to peda shape.

15. Garnish with almond and pistachio clipping.

16. Prepare all Halwasan pieces in same way.

17. Allow Halwasan to come to room temperature and then it is ready to eat!

18. Halwasan can be stored at room temperature for 10-12 days or in fridge for 15-20 days.

TIPS:

1. Grease pan with ghee (clarified butter) before cooking milk. It will help avoid milk sticking to pan.

2. Sieve the wheat flour first and remove the fine mixture and use only coarse mixture. You can also use Daliya/Lapsi (Oatmeal). Grind larger Daliya in mixer grinder. I prefer using coarsely ground wheat flour.

3. Do not use high flame to caramelize sugar or it can burn sugar.

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