Our Favourite Halwa

INGREDIENTS

~700g pumpkin/carrots mixed (in whatever ratio you like, as long as the total is 700g)~1 heaped tablespoon elachie powder~1 teaspoon cinnamon ~½ teaspoon mixed spice ~Generous pinch of saffron ~1 litre milk
~200g ghee (Clarified butter) ~4 tablespoons soji (semolina)
~Half tin cream (Nestle) ~½ cup brown sugar (you can put less, I actually put a little more)~1 tin condensed milk
To garnish: coarsely chopped nuts, Nestle cream

METHOD

Dry roast unpeeled pumpkin in oven until fork tender. Remove skin and mash. Peel and grate carrots. Add all to a very thick based, very large pot with milk and saffron and boil on medium heat until mushy and milk is completely evaporated. Stir periodically to prevent scorching. This will take at least 2 hours.
In a separate pot, heat ghee (Clarified butter) and add semolina. Braise till golden. Now add in pumpkin mixture. Add condensed milk, cream and sugar. Mix well. Close pot and allow to cook on very low. Stir periodically until halwa appears fluffy and cooked. Again, this will take a few hours(4-6).You will know it is ready when the ghee (Clarified butter) starts to surface and the colour turns deep and dark. We don't add any colourants! It starts the process a bright yellow colour and turns brown when done... Caramelised goodness!

Garnish with a drizzle of cream and some nuts. Serve hot!

INFO & TIPS

One of the main ingredients in this recipe is TIME! There are no short cuts when trying to achieve that delicious, slow cooked, degh-style halwa. Don't hover over the stove... read a book and go about your day as it cooks.

You will be amazed at how sweet and rich pumpkin makes this recipe-and it goes by unnoticed! 🥕Enjoy!

POSTED ON

15 Oct 2023

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