I can’t believe this is my first post for 2021. We are already in the second month and I haven’t been able to post any recipes lately. Firstly it was the holidays and then getting back into the routine.
While 2020 has been quite eventful on the personal front, I am looking forward to a more eventful 2021. New year, new beginnings, new hope and new ideas. The new year surely looks exciting and more promising. I need the support and positive vibes of all you lovely people who are a reason why I am here in the first place.
Starting my first post for the new year on a sweet note. This recipe is the most loved and appreciated one. It’s my personal favourite and has been on my mind for long. Everytime I make it, I am asked for the recipe and somehow I have missed posting it. But finally I am here with the recipe 🙂
Walnuts – 3 cups
Ghee – 3 Tbsp
Unsweetened Khoya/ Mawa/ Reduced Milk – 100 gms
Milk – 500ml (Prefer boiled milk)
Sugar- 1 cup ( You can adjust the quantity of sugar as per your taste. 1 cup is not too sweet though )
Cardamom – 1 tsp
1. Grind the walnuts into a coarse mixture. Make sure it has a grainy texture.
2. To a pan add ghee and the ground walnuts. Roast the walnuts on a low flame for around 5-7 mins.
3. Then add khoya and stir again.
4. Add boiled and cooled milk and then cook until the milk is absorbed. This take approximately 15-20 mins
5. Now add the sugar and cook until the halwa thickens.
6. Finally add the cardamom powder.
7. Set the halwa in a tin lined with butter paper and keep it aside for 3-4 hours. Sets best when refrigerated.