The Great Indian Dessert- Zafrani Halwa

Hi guys!

Another week and yet another Indian recipe. I can’t begin to thank you all for the response to the Indian dessert section. And keeping the tradition alive, today we are doing yet another traditional Indian dish, called the ZAFRANI HALWA.

Unlike the sooji (Rava) halwa which is made with Rava, this dish has an unconventional ingredient as its hero. Something that a lot of people might not expect to be seen in a dessert and well, I think that is where the twist in Indian dishes lies. The zafrani halwa is made out of Bottle guard or (also known as) a Calabash. Sounds weird? It did to me, the first time I had it. But after I ate the first spoon, it doesn’t even make you feel like its there. Like a bottle guard magically turned into something so delicious and lip smacking. 

Sharing this recipe for all Indian dessert lovers out there. I hope you enjoy it 😀

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Ingredients:

Bottle guard (peeled and grated)- 1 no.

Milk- 1 litre

Sugar – 1/2 cup + 2 tbsp

Ghee- 2 tbsp

Green cardamom powder- 1 tsp

Zafran/Saffron – a pinch

Cold milk- 2 tbsp

Dried nuts (chopped)- 1/8 cup

Procedure:

  1. Take a deep bottomed pan and add milk to it. Heat it until it comes to a boil.
  2. Add the grated bottle guard and cook until it gets tender and the mixture also thickens.
  3. Add sugar alongside. Keep stirring continuously and make sure it dissolves well into the mixture.
  4. In a small bowl, take the cold milk and add the saffron to it.
  5. Add the cardamom powder and saffron powder + milk mixture to the halwa mixture in the pan. Let it cook for a minute or so.
  6. While the mixture cooks, take another small pan, add the mixed dried nuts and the ghee, toss it until its lightly brown, and add this to the halwa in the other pan.
  7. Give it a soft mix and done, your Zafrani Halwa is ready! Serve hot.

Quick tips/Suggestions:

  1. Just be patient. You will need that while the bottle guard comes along.
  2. Use a generous pinch of saffron, because it’s the Zafran that makes the halwa look what it is.
  3. It is totally optional to sautè the dried nuts. I do that because it adds a certain crunch to the halwa. But you can leave it out if yo want 🙂

This recipe is our family recipe, since my mom is a big fan of halwa. Every time you ask for halwa, you know what is going to come across. I suggest you must try this recipe on my personal recommendation and you won’t be disappointed. If you would like us to do any recipe, drop us a text at @thegirlwhobakesofficial on Instagram or Facebook and we would love to do that recipe.

Until next time, Happy Reading and Happy Baking guys!

Love,

Xx

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