Habshi Halwa
Habshi Halwa, also known as Multani Sohan Halwa, is a rich and delicious Pakistani dessert made with sprouted wheat, milk, ghee, nuts, and spices. It has a distinct dark brown color and a crumbly, melt-in-your-mouth texture.
This Habshi halwa Recipe by Shireen Anwar is a sweet, milky and nutty treat to enjoy on any special occasions.
How To Make The Habshi Halwa:
To make the perfect Habshi, follow these steps.
Prepare the milk solids: Mix the angooori powder and flours in a large pot, gradually add milk, and whisk until smooth.
Cook the batter: Boil over medium heat, stirring constantly, then simmer for 2 hours until thickened and light brown.
Curdle the milk: Slowly add tartary, stirring, until milk curdles and whey separates.
Drain and cook again: Strain through cheesecloth, saving the milk solids (khoya) and discarding whey. Return khoya to the pot and cook over low heat for 15-20 minutes, stirring constantly.
Add sugar and ghee or Butter: Gradually add sugar and ghee, stirring until sugar dissolves and the mixture becomes smooth and glossy.
Add flavorings: Add nuts, cardamom, and food color (if using), and stir to combine.
Cool and serve: Let cool slightly, garnish with nuts or rose petals (optional), and enjoy!
Check it out Habshi Halwa Recipe By Shireen Anwar and printable version here!!
Habshi Halwa, also known as Multani Sohan Halwa, is a rich and delicious Pakistani dessert made with sprouted wheat, milk, ghee, nuts, and spices. It has a distinct dark brown color and a crumbly, melt-in-your-mouth texture.
- 500 gm Sugar
- 3 kg Milk
- 25 gm Tartary
- 150 gm Angoori powder
- 300 gm Flour
- 1 pinch of Nutmeg mace and cardamom powder
- Brown color as required
- 50 gm Walnuts
- 1/2 liter Water
- 200 gm Liquid glucose
- 4 tbsp Clarified butter
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In a bowl, mix the angoori powder and flour.
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Add ½ water until a thin paste is formed.
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In a saucepan, Add milk and stir with the prepared mixture.
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Heat and continue stirring.
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When the mixture begins to boil turn the flame off.
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Allow the mixture to reach room temperature now add Tartary powder and gently mix.
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When the milk curdles turn the flame on and stir the milk.
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Now add the brown color and allow to cook.
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When the water dries add sugar and a pinch of nutmeg, mince, and cardamom powder along with 3 tbsp clarified butter.
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Cook until the butter comes on top.
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Now turn the flame off and add 200 grams of liquid glucose.
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Spread the halwa on the grease tray.
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Garnish with walnuts and cut into squares.
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Dish it out. Delicious Habshi Halwa is ready to serve.
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Enjoy!!
Useful Tips to make Perfect Habshi Halwa (Walnut Halwa) :
- Adjust sugar to your taste.
- Add condensed milk or khoya milk powder for extra richness.
- Regular flour is fine if no sprouted wheat flour is available, but the flavor might be slightly different.
- Habshi Halwa stores at room temperature for up to 2 weeks.
Here are some other Halwa recipes that you may like to try !!
Gajar Ka Halwa (Carrot Halwa), a sweet and creamy treat, Made with carrots, milk, and sugar. A winter classic. Do try this recipe!!
2. Injeer Ka Halwa Recipe By Chef Zakir
Injeer ka halwa is a delicious and nutritious treat that is sure to please everyone. It is a great way to use up dried figs and is a good source of fiber and vitamins. Give it a try !!
3. Icy Halwa Recipe by Zarnak Sidhwa
Icy Halwa isn’t your average pudding. It’s a refreshing twist, with the creamy textures and vibrant flavors, promising summer satisfaction in every bite. Do try this recipe !!
If you like Habshi Halwa Recipe By Shireen Anwar and make it then let us know your feedback by commenting below.
