Halwasan recipe | Halwasan mithai – famous sweet from Khambat Gujarat
Known as Halwasan sweet, Khambati Halwasan mithai, Khambhat Halwasan, Halwasan peda, Halwasan laddu, Authentic Khambat Halwasan
What is Halwasan?
Halwasan is a famous traditional sweet in Gujarat which seems to have originated from a city of Khambhat. It's a delicious milk based Gujarati sweet and it's so tasty that its easy to get addicted if tried only once. This recipe will show step-by-step guide to make Halwasan at home at any festival or family gatherings or whenever you crave for a tempting sweet.
Try it now and bring a taste of Indian sweet to your kitchen!
For preparing Main-course or Drinks along with this recipe, check out our list of Main-course and Drinks section.
- 1 liter Full cream milk
- 5 tablespoons Ghee (Clarified butter)
- 2 tablespoons Crushed Babool tree Gond (Edible gum crystals)
- 3 tablespoons Coarse Wheat flour
- 1/2 cup White crystal sugar
- Brown sugar (as needed) (optional)
- 1/4 teaspoon Cardamom (Eliachi)
- 1/8 teaspoon Nutmeg (Jaifal)
- Almonds & Pistachios (For garnishing)
- Halwasan Mawa preparation
Take a heavy bottomed pan / kadai on and place it on a high stove flame
Add 1 liter of milk and keep stirring until it reaches a boil and begins to overflow
Change the stove flame to Low and continue next to prepare Roasted Gum
- Edible Gum (Gond) Roasting
Take another pan on separate burner at Low stove flame and add 3 tbsp Ghee
Once Ghee heats up, add 2 tbsp crushed Babool tree Gond (Edible gum) and roast it well
Roast until it turns white in colour and then continue roasting and it will change the colour to light brownish
Add roasted Gond to a boiling milk and keep leftover Ghee in the pan for later use during Wheat flour roasting
Keep stirring the milk and Gond will start to dissolve. Continue stirring for at least 2 - 3 minutes
- Flour Ghee roasting
Take a same pan with leftover Ghee, add 2 tbsp Ghee additionally, turn the stove flame to Medium-Low and add 3 tbsp coarse wheat flour
Mix it and keep stirring to roast the flour well
Soon, flour will begin to change colour to light brown after being roast
Once roasting finished, transfer it to the milk boiling kadai and mix it well
Cook for 7 to 10 minutes, keep stirring and then keep keep boiling mixture on low flame and proceed next to next steps
- Sugar Melting
Take another pan with 1 bowl of sugar and put it on a medium stove flame for heating
Keep mixing and then sugar will begin to melt. When sugar melts and it turns brown in colour, it's ready to mix with Halwasan mawa, a milk based mixture.
When sugar has properly melted, pour caramelized/melted sugar in milk based mixture and then mix it well
Stir continuously and cook
Taste at this stage in middle and if you wish to make it still more sweet then add brown sugar at this stage
Stir continuously to prevent sticking
Once it has turned brown in colour and upon stirring not sticking to the bottom of kadai, it indicates the Halwasan is ready and turn off the stove flame
Transfer and spread onto another plate and let it cool down
Add 1/4 tsp Cardamom and 1/8 tsp nutmeg powder to the halwasan mawa and mix it and finally, Halwasan is ready
At this stage, make a round shaped peda and garnish them with cut pieces of Almond and/or Pistachio
Once an IT consultant, now a culinary virtuoso and proud mom. Transitioning from code to cuisine, my blog aims to provide simple, easy-to-follow and detailed instruction steps for every recipe so anyone can prepare the dishes at a great taste like an experienced passionate cook.
