Halwasan is a popular Gujarati sweet originating from Khambhat. It is made from coarsely grounded wheat flour, milk, edible gum, sugar, curd, and nutmeg and garnished with dry fruits. In this recipe, I have shown how the milk solids are prepared traditionally by evaporating the moisture from milk and also make caramelize sugar for its perfect color and taste. Popularly halwasan is prepared during festivals, but certainly can be prepared without any occasions and served as dessert. With this easy-to-make recipe, you can make delicious Halwasan at home.
Halwasan recipe | Khambhat famous Gujarati halwasan | how to make halwasan
- 500 ml full fat milk
- ¼ cup or 4 tbsp melted ghee - clarified butter
- ¼ cup or 50 grm broken wheat or coarsely ground wheat flour
- ¼ cup or 50 grm powdered gond katira - edible gum
- 140 grm or ½ cup sugar.
- ½ tsp cardamom powder
- ½ tsp nutmeg powder
- ½ cup cashew - almond and pistachio pieces
- In a pan, add ghee and fry gond on low flame till it becomes crispy. Keep it aside
- Add broken wheat to pan, and roast till it puffs up and slightly changes its color.
- Add milk to a pan, and stir continuously till milk reduces to half.
- Add fried gond into the milk mixture and stir continuously. Milk starts to curdle.
- Now, In a separate pan caramelize 140 grams or ½ cup of sugar. Cook it on low flame till all sugar melts.
- Once the sugar starts to melt stir constantly. Once all sugar is melted and becomes liquid switch off the flame. Don't cook more.
- Now put the caramelized sugar into the milk mixture and stir constantly for 3-4 min. This will avoid any lumps from forming in the mixture.
- Now cook this mixture on medium flame till it dries up.
- Add chopped dry fruits, cardamom powder, and nutmeg powder, and mix well. Cook till the mixture leaves the sides of the pan.
- Take out the Halwasan mixture on a plate and allow it to cool down a little and then we make peda out of it.
- After 1-2 hrs divide the mixture into 7-8 parts using greased hands.
- Shape each part into peda shape.
- Garnish with pistachio clipping and watermelon seeds.
- Prepare all Halwasan pieces in the same way.
- Allow Halwasan to come to room temperature and then it is ready to eat!
- Halwasan can be stored at room temperature for 10-12 days or in the fridge for 15-20 days.
- roast broken wheat till it puffs up and slightly changes its color.
- add gond when milk reduces to half quantity, otherwise if paneer is overcooked than it will become chewy.
- stir the mixture continuously after adding fried gond so the whole mixture becomes curdles.
- caramelize sugar mixture gives a nice color to halwasan.
- switch off the gas, when the mixture starts to leave the pan. Do not overcook it.