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1 litre / 5 cups -
2 tbsp -
2 tbsp - edible gum (Goond/ gaund/ gundar khawano)
4 tbsp -
flour or coarse
3 tbsp -
0.75 cup/ 100 gm -
0.5 tsp - coarsely ground elaichi
0.5 tsp -
0.25 tsp javantri /
0.5 tsp -
strands soaked in 2 tbsp hot water
For Garnish :
coarse powder of elaichi
How to Make Halwasan
Boil milk in heavy bottom pan, add curd and when it curdles switch it to low flame.
In another pan heat ghee, roast suji or wheat dalia till pink in colour
Add gaund and fry till gaund fluffs up.
Transfer this to the curdled milk mixture and cook till it becomes thick, stirring constantly.
Add in saffron soaked in water, sugar and cook till it leaves the sides of the pan.
It should reach soft dough consistency or should move in a mass around the spatula, add half the elaichi and nutmeg powder.
Transfer the mixture into a greased plate, mix in elaichi, nutmeg , mace powder and allow it cool.
Grease your plam and take a golf sized ball and shape into 2" flat tikki.
Garnish with almonds, pista, magaj tari and elaichi.
It should be allowed to set atleast for 10 hrs.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.