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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk and add the saffron to it and let soak. | 2. In a thick bottomed pan heat the ghee and add the semolina and keep frying till it turns pink.(In the northern parts of India the semolina is fried till it is well browned which gives the halwa a caramalised flavour-and is tasty too). | 3. Now add the sugar and let it melt, if you want the halwa to be brown then let the sugar brown a little. | 4. Now add the water or the milk. Add water if you are making the brown version and milk if you are making the whilte/cream halwa. | 5. Finally add the nuts and cardamom powder. | 6. Pour the mixture on a baking tray and let it solidify (about 15 minutes). | 7. Cut into desired shapes and serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
semolina	1	cup		601.2	121.6261	21.1756	1.7535
poppy seed	1/4	cup		176.4	9.4517	6.0446	13.9642
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
ghee	1	cup		-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
cardamom powder	1/2	teaspoon		-	-	-	-
nut	1/2	cup	toasted mixed	-	-	-	-
saffron strand	4 -5			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.