Monday, September 10, 2012

Caramelised Halwa

Any occasion is incomplete without sweets in India. I was also confusion on what to prepare for my son, as he turned 2 today. Today I am sharing with you a semolina  Halwa with a difference. This recipe is made with caramelized sugar giving it a golden brown color and chewy texture. Halwa, produced and served in India, Afghanistan, Bangladesh, Iran, Pakistan and surrounding countries (different versions of it are also found in Albania, Azerbaijan, Bulgaria, Cyprus, Greece, Montenegro, Macedonia and Turkey), is usually made with wheat semolina, sugar or honey, and butter or vegetable oil. Raisins, dates, other dried fruits, or nuts such as almonds or walnuts, are often added to it. This recipe is really fast but you need to be supper quick while working on it. Advice you to try it in small portions as it needs loads of practice before getting it perfect. I use to hate basic semolina halwa but this recipe help me fall in love for it. While writing the the blog same halwa is kept in front of me I cannot resist myself from having a bite every 5 minutes. My son is also loving it...  :)

Ingredients:

Semolina:             1 cup
Milk:                    1cup ( approx)
Clarified butter:     3/4 cup
Sugar:                   3/4 cup
Almond & walnut:1/2 cup (finely chopped)

Method:

1) Heat the milk to make it warm and mix it with semolina. The milk and semolina should make thick solution like a cake batter in which spoon can easily move.
2) Add finely chopped dry fruits( almond and walnut). You can use any dry fruit according to your choice.Keep it aside for 1-2 hours.
3) Heat clarified butter in the deep pan (Kadhai).Add sugar and stir regularly. Let the sugar melt and caramelize. It will take approximately 2 minutes.
4) As soon the sugar caramelizes and turn golden brown put in the semolina mixture to it. Don't over caramelize the sugar as it may make the halwa bitter.
5) Once you put in the semolina mixture to the halwa start mixing it vigorously pressing it against the kadhai wall  so that no lumps are formed. Mix really well on the medium heat for 2-3 minutes.
6) Grease a cake tin or a big mold with clarified butter. Transfer all the halwa in it and pat to get a perfect surface. Cut in small cubes and decorate it with few almonds. You are ready with a authentic Indian halwa with a twist.

BON APPETIT ...