Habshi Halwa Recipe: A Delicious Indian Milk-Based Dessert
Habshi Halwa is a rich, milk-based halwa that combines the best of milk solids, ghee, and nuts into a decadent dessert. It’s a traditional Indian sweet that’s slightly labor-intensive, requiring patience to get the right consistency. However, the result is undeniably rewarding—soft, aromatic, and packed with flavor. The combination of curdled milk, ghee, cardamom, saffron, and cocoa makes this dessert a standout during festive occasions and family gatherings.
This indulgent dessert is often served with Paal Payasam for a traditional touch, adding to its festive charm. The recipe calls for ingredients like full-cream milk, ghee, sugar, and a variety of aromatic spices and nuts, making it a vegetarian delight that will leave everyone asking for seconds.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Full cream Milk | 1 liter |
| Lemon Salt | 1/4 teaspoon (mixed in 2 tsp water) |
| White Vinegar | 1 tablespoon |
| All Purpose Flour (Maida) | 3 tablespoons |
| Ghee | 4 tablespoons |
| Sugar | 1/2 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Saffron Strands | 5 strands |
| Cocoa Powder (unsweetened) | 1 tablespoon |
| Slivered Almonds (Badam) | 1/2 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 4g |
| Carbs | 28g |
| Fat | 20g |
| Fiber | 2g |
| Sugar | 20g |
Instructions
Step 1: Boil the Milk
Begin by bringing the full-cream milk to a boil in a heavy-bottomed pan or kadhai. The milk should be heated on a medium-high flame until it reaches a rolling boil.
Step 2: Curdlings the Milk
Once the milk comes to a boil, turn off the heat and add the lemon salt mixed with water. Stir gently and then cover the pan. Let the milk sit for about 5 minutes. During this time, the milk will begin to curdle. When you open the lid, you should notice the milk has separated into curds and whey.
Step 3: Cooking the Curds
Now, put the pan back on the heat and cook the curdled milk mixture on medium-high heat. Stir constantly to prevent burning, and let the mixture cook for about 30–40 minutes, or until half of the whey has evaporated.
Step 4: Add Sugar and Vinegar
Add sugar to the cooked mixture and stir well until it dissolves completely. Then, add the white vinegar and cook for an additional 8–10 minutes. This will help to intensify the flavors and allow the mixture to thicken further.
Step 5: Add Cocoa Powder and Maida
Next, add the cocoa powder and all-purpose flour (maida) to the mixture. Stir the halwa constantly to ensure the cocoa powder and maida are well incorporated into the mixture, giving it a glossy and smooth texture. Continue stirring until the mixture starts to leave the sides of the pan.
Step 6: Flavoring the Halwa
Once the halwa has thickened to the right consistency, sprinkle the cardamom powder (elaichi) and saffron strands over it. Mix thoroughly to combine these fragrant spices into the halwa.
Step 7: Add Slivered Almonds
Finally, add the slivered almonds to the halwa and mix them in gently. These almonds will add a delightful crunch and flavor to the dessert.
Step 8: Set the Halwa
Grease a large plate with a rim using ghee to prevent the halwa from sticking. Transfer the cooked halwa to the plate, pressing it evenly into a slab with your fingers. Allow it to cool completely at room temperature. Once cooled, the halwa will firm up, making it easy to slice.
Step 9: Serve
Slice the Habshi Halwa into pieces and serve as a dessert, especially alongside Paal Payasam during festive occasions such as Diwali, Eid, or a celebratory meal with family and friends. The rich, milky sweetness of this dessert will surely impress and satisfy anyone with a love for Indian sweets.
Tips for Perfect Habshi Halwa
- Curdling Milk: The milk needs to curdle properly for the right texture, so don’t rush the process. Let the lemon salt work its magic before cooking the mixture.
- Stir Constantly: As this dessert cooks, the mixture can thicken quickly, so keep stirring to avoid burning or sticking to the pan.
- Ghee: The ghee adds a rich flavor and glossy texture to the halwa. Use high-quality ghee for the best results.
- Texture: If the halwa is too thick or sticky, you can add a splash of milk to adjust the consistency.
- Flavor Variations: While the recipe calls for cardamom and saffron, feel free to experiment with a pinch of nutmeg or rose water to add a personal touch.
This Habshi Halwa is the perfect way to celebrate special occasions and satisfy your sweet tooth with a traditional Indian delight. Enjoy making and sharing this delicious treat with family and friends!
