Halvasan Recipe

HALWASAN

INGREDIENTS:

·         1000 ml full fat milk

·         Dahi for curdling milk

·         25 gm ground goond of babool

·         Elaichi, kesar, nutmeg (powdered)

·         Desi ghee

·         4 tbsp of coarse wheat atta

·         250 gm sugar

METHOD:

•  Boil milk in a non stick pot. When it starts boiling, add enough dahi to curdle the milk. Keep stirring the contents.
•  In a small fry pan, shallow fry the goond in desi ghee. Remove when it puffs up and turns white. Add it to the curdled milk. DO NOT STOP stirring the mixture.
•  In 3-4 tbsp ghee, roast the atta at low heat till it turns light brown. Add it to the mixture, stirring all the while.
• Add 125 gm (half of total) sugar to the mixture with constant stirring
•  Caramelize rest of the sugar and add the “brown” syrup to the contents
•  When the contents thicken, add spices: Elaichi, kesar, nutmeg.
• When contents turn thick and do not stick to the vessel or spatula, turn off the gas  and allow to cool.
• After cooling, make small balls and flatten as per desired thickness.
• Garnish with sliced almond, pista, charoti
• Halwasan can be stored for 2-3 days outside, after which it should be refrigerated