Habshi Halwa Recipe
Habshi Halwa is a milk halwa that is made by curdling, sweetening and flavoring milk. It is a slightly tedious task to cook the halwa as it takes long to get it to the right consistency. But it is worth the effort because it brings together the best of milk solids, ghee and nuts, into a right Indian dessert.
Ingredients
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1 liter Milk
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with full cream
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1/4 teaspoon Lemon Salt
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mixed in 2 teaspoon water
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1 tablespoon White vinegar
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3 tablespoons All Purpose Flour (Maida)
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4 tablespoon Ghee
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1/2 cup Sugar
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1/2 teaspoon Cardamom Powder (Elaichi)
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5 Saffron strands
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1 tablespoon Cocoa Powder
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unsweetened
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1/2 cup Slivered Almonds (Badam)
Instructions
Step 1
To begin making Habshi Halwa, first bring the milk to a boil in a heavy bottomed pan or kadhai
Step 2
Once boiled turn off the heat and add lemon salt mixed with water
Step 3
Cover the milk and allow it to sit for 5 minutes
Step 4
This is the time the milk will take to curdle
Step 5
When you open the lid, you should find the milk curdled
Step 6
Now, put the pan back on the heat and cook the curdled mixture on medium-high heat for about 30-40 minutes until half of the whey (or the water that has separated) has evaporated
Step 7
Next add the sugar and stir well until it has dissolved completely
Step 8
Add white vinegar and cook for 8 to 10 minutes
Step 9
Then, add the cocoa powder and maida along with ghee
Step 10
This will make the mixture glossy
Step 11
Continue to stir and once the halwa starts to leave the sides of the pan, sprinkle the Elaichi powder and saffron strands over it
Step 12
Mix well till combined
Step 13
Lastly add the slivered almonds and mix well
Step 14
To set the Habshi Halwa, grease a large plate with a rim, with ghee
Step 15
Transfer the cooked halwa to it and press it evenly into a slab, with your fingers
Step 16
Allow it to cool down completely and turn firm
Step 17
Slice it
Step 18
Serve Habshi Halwa as a dessert along with Paal Payasam during a festive lunch