Recipe by
Total Time:
12 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 litre / 5 cups - milk
  • 2 tbsp - curd
  • 2 tbsp - edible gum (Goond/ gaund/ gundar khawano)
  • 4 tbsp - wheat dalia / coarse wheat flour or coarse suji
  • 3 tbsp - ghee
  • 0.75 cup/ 100 gm - brown sugar
  • 0.5 tsp - coarsely ground elaichi
  • 0.5 tsp - nutmeg / jaiphal powder
  • 0.25 tsp javantri / mace powder (optional)
  • 0.5 tsp - saffron strands soaked in 2 tbsp hot water
  • For Garnish :
  • sliced almonds
  • majtari seeds
  • melon seeds
  • sliced pistachois
  • 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.