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Halwasan recipe | Khambhat famous Gujarati halwasan | how to make halwasan

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Indian sweets
Cuisine Indian
Servings 8 pieces

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.