Habshi Halwa is an elegant and moreish Indian dessert, certainly a sweet that is fit for a Royal menu. One of the best and magnificent Indian delicacies is rich in flavours, taste and aroma. This halwa is sticky, chewy, soft and nutty. If I had to describe this Halwa in one word it would be ‘Phenomenal’

Sweets, I can’t and won’t live without it, especially this time of the year and that too homemade. I love to prepare fresh mithai each and every Diwali without fail instead of buying from the store. I hardly buy sweets from the shop, so over the years, I have taught myself to make a few favourite ones from scratch. Not only on Diwali but throughout the year, the unbeatable freshness of homemade sweets and mithai and the taste keep me busy in the kitchen.

HABSHI HALWA

Habshi translates ‘dark’ or colour ‘black’, according to history this recipe comes from the royal kitchens during The Moghuls and it is supposed to be eaten during colder months. Habshi Halwa made up with many ingredients like Milk, Desi Ghee, Sprouted wheat, Nuts and few spices and takes a long time to prepare.

I have not followed any particular recipe from the internet, also I have tried to write the recipe in details as possible, including some tips that I’ve learnt and understood over the years. I hope that in the future my daughter and also you try your hand at making it for family and friends !!!

HOW TO MAKE HABSHI HALWA

Habshi Halwa – Dodha - 1

HABSHI HALWA

Ingredients

  • 3 tbsp. wheat berries Gehun white or red
  • litre full-fat milk
  • 350 g homemade khoya/mawa
  • 250 g desi ghee
  • 2 cup sugar
  • 1 cup cashew nuts
  • ¼ cup pistachio nuts
  • Pinch javentri powder mace
  • ¼ tsp. nutmeg powder
  • 10 threads of saffron
  • ½ tsp. cardamom powder
  • 1 tbsp. kewra water
  • Few drops of edible brown colour

Instructions

  • First, we need to sprout Wheat Berries.
  • Rinse wheat berries with warm water, place in a bowl and add fresh water, cover the bowl with the clean kitchen towel and soak berries for up to 24 hours.
  • Next day remove water from the berries, rinse with the freshwater.
  • Take stainless steel or plastic sieve, line one clean and fresh kitchen towel.
  • Place soaked wheat berries on it, loosely cover with the kitchen towel and let the sieve sit on the pan.
  • If the towel gets dry sprinkle some water on it.
  • After 8-10 hours you will see sprouted wheat.
  • Once you are ready to make halwa, once again rinse sprouted wheat berries in freshwater.
  • Place sprouted wheat and little milk in a grinder and make a coarse paste.
  • Take remaining milk and wheatpaste in a heavy bottom kadai and combine well.
  • Start cooking milk and wheat mixture on a very low heat, continuously keep stirring until mixture reduces to 1/3.
  • Add grated khoya, and keep stirring for 10-12 minutes.
  • Now add sugar, once again mixture will go more liquidy due to sugar dissolving.
  • Keep stirring, after 20-22 minutes add saffron and kewra and keep cooking and stirring the mixture until very thick. This process can take another hour or two. ( In between add colour, mace, cardamom and nutmeg powder )
  • Once the mixture gets very thick, slowly add desi ghee and stir well another 40-45 minute.
  • Add cashew nuts and keep stirring until halwa no longer sticks to kadai.
  • Spread the halwa mixture evenly in a greased thali or tray.
  • Sprinkle crushed pistachio, press gently and leave it to cool completely.
  • Cut the halwa into the desired shape.
  • Enjoy delicious and delectable homemade Habshi halwa 🙂

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Habshi Halwa – Dodha - 2

HABSHI HALWA

Ingredients

  • 3 tbsp. wheat berries Gehun white or red
  • litre full-fat milk
  • 350 g homemade khoya/mawa
  • 250 g desi ghee
  • 2 cup sugar
  • 1 cup cashew nuts
  • ¼ cup pistachio nuts
  • Pinch javentri powder mace
  • ¼ tsp. nutmeg powder
  • 10 threads of saffron
  • ½ tsp. cardamom powder
  • 1 tbsp. kewra water
  • Few drops of edible brown colour

Instructions

  • First, we need to sprout Wheat Berries.
  • Rinse wheat berries with warm water, place in a bowl and add fresh water, cover the bowl with the clean kitchen towel and soak berries for up to 24 hours.
  • Next day remove water from the berries, rinse with the freshwater.
  • Take stainless steel or plastic sieve, line one clean and fresh kitchen towel.
  • Place soaked wheat berries on it, loosely cover with the kitchen towel and let the sieve sit on the pan.
  • If the towel gets dry sprinkle some water on it.
  • After 8-10 hours you will see sprouted wheat.
  • Once you are ready to make halwa, once again rinse sprouted wheat berries in freshwater.
  • Place sprouted wheat and little milk in a grinder and make a coarse paste.
  • Take remaining milk and wheatpaste in a heavy bottom kadai and combine well.
  • Start cooking milk and wheat mixture on a very low heat, continuously keep stirring until mixture reduces to 1/3.
  • Add grated khoya, and keep stirring for 10-12 minutes.
  • Now add sugar, once again mixture will go more liquidy due to sugar dissolving.
  • Keep stirring, after 20-22 minutes add saffron and kewra and keep cooking and stirring the mixture until very thick. This process can take another hour or two. ( In between add colour, mace, cardamom and nutmeg powder )
  • Once the mixture gets very thick, slowly add desi ghee and stir well another 40-45 minute.
  • Add cashew nuts and keep stirring until halwa no longer sticks to kadai.
  • Spread the halwa mixture evenly in a greased thali or tray.
  • Sprinkle crushed pistachio, press gently and leave it to cool completely.
  • Cut the halwa into the desired shape.
  • Enjoy delicious and delectable homemade Habshi halwa :)

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Herbes de Provence Nimki, A deep fried, crispy and crunchy yet melt in your mouth savoury crackers sure to win your heart once devoured with a HOT cup of masala chai . An Indian snack bursting with the distinct flavour of herbes de Provence. The best part about this recipe is that these crackers can be done under an hour with just a few ingredients. Here is my recipe of Herbes de Provence Nimki with step by step pictures.

Whether it’s Diwali or Holi, Indian High Tea or just a chilled out afternoon with a cuppa in your own home, serve these delicious crispy crackers with a bit of a twist. I bet they are going to steal the show.

NIMKI

Nimki, savoury deep fried Indian style crackers, are hugely popular in North India and West Bengal. Also, they can be prepared in many shapes such as diamond, triangle and layered, then deep fried. Traditional Nimki is flavoured with cumin and Nigella seeds, but nowadays you can find in various flavours and shapes, however, the texture remains the same – crunchy and crispy that should be eaten with tea or pickle throughout the year. But somehow there is great fun eating during the Diwali period.

HERBES de PROVENCE NIMKI

As I mentioned above that you can play with Nimki flavours according to your taste buds, the Herbes de Provance Nimki idea was dancing in my head since I bought a huge packet of this beautiful blend of Herbes de Provance from the heart of the France countryside on my last visit to French Riviera . Almost in every dish we tried over there included this beautiful aromatic blend. Therefore Herbes de Provence Nimki on JCO!

WHAT IS HERBES De PROVENCE

Herb de Provence is a seasoning blend of herbs that grow abundantly in Southern France, therefore used in most of the savoury dishes. The dishes filled with the flavours of Provence are absolutely delicious. The blend is consistent of dried herbs such as summer savory, rosemary, basil, marjoram, thyme and lavender buds.

HERBES de PROVENCE NIMKI INGREDIENTS

  • Plain flour or all purpose flour ( Maida )
  • Herb de Provence
  • Freshly ground pepper
  • Ghee
  • Salt
  • Oil for deep frying
  • Red Chilli Powder ( Optional )

HOW TO MAKE HERBES De PROVENCE NIMKI AT HOME

In a big bowl combine plain flour, salt, ghee, pepper powder and herbes de Provence and mix well. Knead the dough using water, and make a semi-stiff dough. Cover the dough with the clean kitchen towel for 10 minutes.

Meanwhile in a small bowl mix 1 TBSP. plain flour and 1 TBSP, oil and make a thick paste. Divide the dough into equal portions and make balls. Roll the dough into thin round circle with the help of rolling pin. Apply about half a TBSP of flour paste evenly on top of the round chapatti. Then roll it into a tight log and seal the edges properly. Cut the log into 1″ pieces. Very lightly press nimki with your thumb or index finger. Fry it in hot oil on a very low heat, so nimki cookes inside out evenly. Remove, once nice and golden. Sprinkle red chilli powder if using.

Habshi Halwa – Dodha - 3

Herb de Provence Nimki

Ingredients

  • 1 cup Plain flour Maida
  • 1 tablespoon Herbes de Provence or mixed herbs
  • 1 tablespoon Ghee Vegan use oil
  • 1 teaspoon Black pepper
  • Salt
  • ½ teaspoon Red chilli powder Optional

Instructions

  • In a big bowl combine plain flour, salt, ghee, pepper powder and herb de Provence and mix well.
  • Knead the dough using water, and make a semi-stiff dough.
  • Cover the dough with the clean kitchen towel for 10 minutes.
  • Meanwhile in a small bowl mix 1 TBSP. plain flour and 1 TBSP, oil and make a thick paste.
  • Divide the dough into equal portions and make balls.
  • Roll the dough into thin round circle with the help of rolling pin.
  • Apply about half a TBSP of flour paste evenly on top of the round chapatti.
  • Then roll it into a tight log and seal the edges properly.
  • Cut the log into 1″ pieces.
  • Very lightly press the cut pieces with your thumb or index finger.
  • Heat oil in a kadai.
  • Fry it in hot oil on a very low heat, so nimki cooks inside out evenly.
  • Remove, once nice and golden.
  • Sprinkle red chilli powder if using.
  • Let the nimki cooled down completely.
  • Store in an airtight container and keep it at room temperature.
  • Serve with Masala Chai.
  • Enjoy!

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.