Diwali is the festival of lights marked by dazzling displays of fireworks, abundant sweets and savories, all complemented by an overall feeling of joy. This year's sweet recipe came tried and tested from my MIL and sister-in-law. Seeing how simple it was, I decided to make it too.
Wheat four (Aatta) – 1 cup
Milk – 250 ml
Sugar – ¾ -1 cup
Ghee (clarified butter) – 3-4 tbsps
Cardamom powder – 1 tsp
Nuts and raisins for garnish
Place the milk on low heat and bring to a boil. Meanwhile, in a heavy bottomed vessel placed on medium heat, melt the ghee. Once the ghee has melted, add the flour and keep stirring until it turns a shade darker. I had kept mine on low heat, so this took almost 15 minutes. If you keep it on higher heat, you will need to keep stirring the flour to avoid burning.
Add the cardamom powder. Now slowly pour in the milk, little by little, while stirring continuously. Don't worry if the whole things turns into a big brown lump, mine did too.
Once the flour and milk are combined, add the sugar and keep stirring. The addition of the sugar will soften the lump and it will slowly start becoming smooth. Once all the sugar has been absorbed and there are no more lumps, remove from the heat.
How to Serve the Halwa?
- Remove onto a greased plate, garnish with nuts and raisins, cut into desired shape and serve).
- Remove into a bowl, garnish with nuts and raisins and serve.
- Roll into small balls, garnish with nuts and serve.
Be safe and enjoy a Happy Diwali!!! Bon Appétit.
Note: You can alternately add the nuts and raisins to the halwa just before adding the sugar, that way they will get incorporated into the halwa.