Easy Habshi Halwa
Indulge in the rich and aromatic flavors of Easy Habshi Halwa, a traditional South Asian dessert that’s a delightful combination of simplicity and decadence. This recipe transforms everyday ingredients like full-fat milk, sugar, and ghee into a luscious sweet treat with the help of warm spices like cardamom and a hint of cocoa for depth. With minimal prep effort and an easy step-by-step process, you’ll create a glossy and fragrant halwa, perfectly garnished with crunchy almonds and pistachios for added texture. Whether you serve it warm or let it cool to firm perfection, this 6-serving delight is ideal for festive occasions or a comforting dessert. Perfectly beginner-friendly, “Easy Habshi Halwa” offers an authentic taste of nostalgia in just one hour, making it a must-try for lovers of traditional Indian and Pakistani sweets.
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Recipe Information
Ingredients
- 1 liter Full-fat milk
- 1 cup Granulated sugar
- 0.5 cup Ghee (clarified butter)
- 2 tablespoons Corn flour
- 1 teaspoon Cocoa powder
- 1 teaspoon Cardamom powder
- 2 tablespoons Almonds (sliced)
- 2 tablespoons Pistachios (chopped)
- 2 tablespoons Lemon juice
Instructions
In a deep, heavy-bottomed pan, pour the full-fat milk and bring it to a boil over medium heat. Stir occasionally to prevent burning.
Once the milk begins to boil, add the lemon juice gradually while stirring continuously. Let the milk curdle completely.
Strain the mixture using a fine mesh strainer or cheesecloth to separate the curds (paneer) from the whey. Discard the whey.
Return the strained curds to the pan and place it on low heat. Add the granulated sugar and cook, stirring constantly, until the sugar is fully dissolved.
In a small bowl, mix the corn flour and cocoa powder with 2 tablespoons of water to form a smooth paste. Add this paste to the pan and mix well.
Pour in the ghee gradually, 1 tablespoon at a time, while stirring continuously to incorporate it into the halwa mixture.
Add the cardamom powder, sliced almonds, and chopped pistachios. Continue to cook on low heat, stirring continuously, until the halwa thickens and leaves the sides of the pan (approximately 30 minutes).
Once the halwa forms a smooth, glossy texture and starts releasing ghee, transfer it to a greased plate or tray.
Spread the halwa evenly and press it down with a spatula. Allow it to cool completely and set before cutting into pieces or serving warm.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 42.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 223 mg | 17% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
