Best 3 Easy Habshi Halwa Recipes

EASY HABSHI HALWA

Steps:

• Preheat oven to 350 degrees F.
• Use a very large pot so this does not boil over.
• Mix all ingredients except nuts.
• Put in pot and put in the oven for 45 minutes.
• Stir occasionally.
• Prepare a dish with grease or wax paper.
• Put in the prepared dish and decorate with nuts.

ICE HALWA

Steps:

• You also need 2 thick large sheets of clean thick polythene for rolling.
• Deseed cardamoms and crush seeds coarsely.
• Keep aside.
• Grease sheets on one side and keep aside.
• Mix rava, ghee, milk and sugar in a large heavy pan.
• Place on high flame, and stir continuously, bring to boil.
• Reduce flame and go on stirring till a very soft lump is formed.
• Add rose water and top with 2 tbsp.
• ghee.
• Take off flame and knead (temper) well with a spatula.
• Place lump between the greased sides of the sheets.
• Roll evenly as fast as possible.
• Remove top sheet.
• Sprinkle all the toppings evenly (ie. slivers, saffron broken and cardamom seeds).
• Replace sheet and reroll quickly till very very thin.
• Cut in 4" squares, store in airtight container when cool.
• Place pieces of butter paper between layers for avoiding sticking.
• Note: The tempering must be done well, since this bring the shine to the end product.

HALWA

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.