Ingredients
- Walnuts (akhrot), finely ground: 1 cup
- Semolina (suji): 2 tbsp (optional, for texture)
- Ghee: 2 tbsp
- Milk: 1½ cups (use full-fat for richness)
- Sugar or jaggery powder: ¼ cup (adjust to taste)
- Cardamom powder: ¼ tsp
- Saffron strands: a pinch, soaked in 1 tbsp warm milk (optional)
- Chopped nuts (almonds, cashews): 1 tbsp (optional)
Preparation
Heat ghee in a heavy-bottomed pan over medium heat.
Add semolina, if using, and roast until light golden brown and aromatic.
Add the ground walnuts and roast for another 2-3 minutes on low heat, stirring continuously.
Slowly pour in the milk while stirring to prevent lumps.
Cook on low heat until the mixture thickens and the walnuts absorb the milk.
Add sugar or jaggery powder and mix well. Cook for another 3-4 minutes until the halwa reaches the desired consistency.
Stir in cardamom powder and saffron milk (if using). Mix well.
Garnish with chopped nuts and serve warm.
Servings: Serves 3-4
Notes
- Adjust the sweetness based on your taste preference.
- For added flavor, lightly toast the walnuts before grinding them.
- You can replace milk with water for a lighter version.
- Serve as a festive dessert or a wholesome treat for cold weather.
