Black Halwa Recipes
BLACK HALWA
This is from the 'Thursday' magazine. The recipe was submitted by Diana Cherian P. The number of servings is a wild guess as she didnt mention anything. The preparation time includes the time of keeping the batter aside.
Provided by Charishma_Ramchanda
Categories Dessert
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add 2 cups of water to the flour and knead well to make a soft dough.
- Add another 18 cups of water to the dough and make a loose batter.
- Strain the batter and keep aside for a few hours.
- Drain off the clear water from the top.
- Melt molasses in 3 cups of water.
- Strain and keep aside.
- Extract milk from the grated coconut, adding 6 cups of water.
- Keep aside.
- Pour the flour batter, molasses syrup and the coconut milk into a pan.
- The consistency of the mixture should be like that of fresh milk.
- Boil the mixture stirring constantly.
- When it is quite thick, add half the ghee and continue to stir.
- Add ghee in small quantities now and then until the mixture is almost one lump.
- Now add nutmeg and cardamom powder and also 1/2 the cashewnuts.
- Stir well and remove from flame when the ghee leaves the sides.
- Spread the halwa on a greased tray.
- Sprinkle cashew nuts on top.
- Cut into desired shapes when cool.
- Serve.
Nutrition Facts : Calories 1975.9, Fat 107.8, SaturatedFat 81.8, Cholesterol 80, Sodium 222.2, Carbohydrate 254, Fiber 19.5, Sugar 142.7, Protein 16.3
HALWA
Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina
Provided by Afia Begom - Afelia's Kitchen
Categories Dessert
Time 35m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
- Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
- Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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