- Wheat 1 cup
- Sugar 3 cups
- Cashew nuts 10g
- Ghee(clarified butter) 1 cup
Level of difficulty Difficult
Preparation time 12mins
Cooking time 1mins
Soak wheat overnight
Grind the soaked wheat in a wet grinder.
Squeeze the ground mixture with a filter or a muslin cloth to extract first wheat milk.
Allow the first milk (filtrate) to settle so that excess water will separate.
Grind the residue to extract second milk in the same way as the first.
In a heavy bottomed pan add second wheat milk, sugar and the excess water in first milk and cook in low flame.
When it thickens, add remaining thick content of first milk and keep in medium flame with constant stirring till ghee separates.
Finally add raw cashews and transfer it to a serving bowl.
Adding ghee little by little throughout the process makes Halwa taste great.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.