Follow each step to make the recipe successfully.
Crack 6 eggs into a large mixing bowl. Add 2 cups of room temperature milk to the eggs. the eggs and milk thoroughly until a smooth mixture is formed and the egg yolks are fully incorporated.
In a wok or heavy-bottomed pan, add 1 cup of ghee and heat it over medium flame. Once the ghee is hot, add 1/2 cup of semolina. Roast the semolina on medium-low flame, stirring continuously, for about until it turns golden brown and releases a fragrant aroma.
the flame to low. Slowly pour the egg and milk mixture into the roasted semolina, stirring vigorously and continuously to prevent lumps from forming. Continue stirring and cooking on low to medium-low flame for until the mixture thickens and becomes granular.
Add 1 cup of sugar and 1 teaspoon of cardamom powder to the halwa. Mix well. The sugar will release some moisture, making the halwa slightly wetter.
Increase the flame to medium-high. Add 1 pinch of yellow food color (optional, for enhanced color). Continue to bhunai (roast) the halwa, stirring constantly, until the ghee separates from the halwa and it achieves a rich golden color and a crumbly, granular texture. This bhunai process will take approximately after adding the food color.
the flame to low. Add 200 grams of khoya (optional) to the halwa. Gently mix the khoya into the halwa until it is well combined but still retains some texture. This step adds a creamy and rich flavor to the halwa.
Add a portion of sliced almonds, raisins, and chopped pistachios to the halwa. Stir for a few seconds to lightly fry the nuts and incorporate them into the halwa, adding crunch and flavor.
Turn off the flame. Transfer the hot halwa to a serving dish. Garnish with the remaining sliced almonds, raisins, and chopped pistachios. Serve warm and enjoy!
No Egg?
No Milk?
No Ghee?
Simple ways to adapt this recipe.
Adjust the amount of sugar according to your sweetness preference.
Use desi ghee (clarified butter).
Feel free to add other nuts or dried fruits like walnuts, cashews, or dried apricots.
You can add a bit more yellow food color or a pinch of saffron soaked in milk.
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