Picture by www.spicesofindia.co.uk
Recipie by www.khanapakana.com
Habshi halwa recipes..
Milk 3 Ltrs
Khoya 250 gm
Sprouted Wheat 125 gm
Sugar 1/2 Kg
Ghee 1/2 Kg
Saffron 1/4 tsp
Kewra 1/4 tsp
small cardimon 4-5
Mix wheat in milk well & cook on low heat, constantly stirring.
When milk is reduced to half, gradually put khoya, keep stirring, otherwise lumps may form.
A smooth mixture will be formed.
Add sugar & cook.
When it is thick again, add ghee & cook.
After 20-25 minutes, it will not stick to the pan & it will leave the sides.
At this stage sprinkle kewra, saffron mixed in little water, ground cardimon. Mix & take out & spread it in a dish evenly & cut into the desired shapes like diamond or square pieces.
Garnish with pistachios & almonds.
250 gm samnak (wheat extract)
5 litres milk
500 gm khoya
1 kg sugar
1 kg ghee
1 tsp saffron
1 tsp kewra jal
1 blade mace
1 pinch nutmeg
10 green cardamoms
In a kadhai, mix the wheat extract and milk and cook on a slow fire, stirring constantly. This process is important to obtain the right consistency. When the milk is reduced to half, add mashed khoya, stirring constantly to blend to a smooth mixture. Then add dissolved saffron in kewra jal and sugar. Keep stirring.
When the sugar is incorporated into the mixture and it becomes thick and difficult to stir, add ghee from the sides and stir well for about 20-30 minutes. When the halwa no longer sticks to the kadhai and becomes a cohesive mass, turn it out in a greased tray or thali. Finely grind the mace nutmeg and cardamom. Sieve and sprinkle on the halwa. Then mark out diamond shaped pieces and serve when set. This can be stored for even a month in a cool place.
Samnak: Take germinated wheat made from 1 kg wheat. Wash and grind the germinated wheat using some water. Then pass through muslin cloth to obtain the extract.