Name: Habshi Halwa recipe by Jagruti D at BetterButter
Prep time: 120 min
Cook time: 120 min
Total time: 240 min
Yield: 10
Ingredients: 3 tbsp wheat berries (Gehun) white or red; 2 litre full fat milk; 350 g homemade khoya/mawa; 250 g desi ghee; 2 cup sugar; 1 cup cashew nuts; 1/4 cup pistachio nuts; Pinch javentri powder (mace); 1/4 tsp nutmeg powder; 8-10 threads of saffron; 1/2 tsp Cardamom powder; 1 tbsp kewra water; Few drops of edible brown colour

ABOUT Habshi Halwa RECIPE

Habshi translates 'dark' or colour 'black', according to history this recipe comes from the royal kitchens during The Moghuls and it is supposed to be eaten during colder months. Habshi Halwa is made with many ingredients like Milk, Desi Ghee, Sprouted wheat, Nuts and few spices and takes long time to prepare.

Ingredients Serving: 10

3 tbsp wheat berries (Gehun) white or red
2 litre full fat milk
350 g homemade khoya/mawa
250 g desi ghee
2 cup sugar
1 cup cashew nuts
1/4 cup pistachio nuts
Pinch javentri powder (mace)
1/4 tsp nutmeg powder
8-10 threads of saffron
1/2 tsp Cardamom powder
1 tbsp kewra water
Few drops of edible brown colour

Instructions

First we need to sprout Wheat Berries. Rinse wheat berries with warm water, place in a bowl and add fresh water, cover the bowl with the clean kitchen towel and soak berries up to 24 hours.
Next day remove water from the berries, rinse with the fresh water. Take stainless steel or plastic sieve, line one clean and fresh kitchen towel.
Place soaked wheat berries on it, loosely cover with the kitchen towel and let the sieve sit on the pan. If towel gets dry sprinkle some water on it.
After 8-10 hours you will see sprouted wheat. Once you are ready to make halwa, once again rinse sprouted wheat berries in fresh water.
Place sprouted wheat and little milk in a grinder and make coarse paste. Take remaining milk and wheat paste in a heavy bottom kadai and combine well.
Start cooking milk and wheat mixture on a very low heat, continuously keep stirring until mixture reduces to 1/3.
Add grated khoya, and keep stirring for 10-12 minutes. Now add sugar, once again mixture will go more liquidy due to sugar dissolving.
Keep stirring, after 20-22 minutes add saffron and kewra and keep cooking and stirring mixture until very thick. This process can take another hour or two.
In between add colour, mace, cardamom and nutmeg powder.
Once mixture gets very thick, slowly add desi ghee and stir well another 40-45 minutes. Add cashew nuts and keep stirring until halwa no longer sticks to kadai.
Spread the halwa mixture evenly in a greased thali or tray. Sprinkle crushed pistachio, press gently and leave it to cool completely.
Cut the halwa into desired shape. Enjoy delicious and delectable homemade Habshi halwa :)

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