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2 tbsps. Nuts (sliced fine)
½ tsp, colour
1 tsp. vanilla essence
Soak wheat in water for 24 hours. Wash the wheat well and grind using a little water to a fine paste.
Soak the paste in 250 ml water. After 12 or 14 hours, carefully discard the clear thin water which appears now and then on the top.
Pour the thick solution on a clean muslin cloth till 400ml milky solution is obtained.
Take a pan, dissolve the sugar in a cup of water and boil till thick syrup is formed.
Add wheat-milk, nuts, colour and essence and stir continuously. When the mixture starts thickening add ghee a little at a time.
Cook for about 30 minutes, stirring and adding ghee, till halwa appears to get rubbery and collects in the center of the pan.
Transfer to a plate when done. Please note that the halwa should be cooked over slow fire throughout.
Posted By: Leayana, UK.
We recommend you to look at our other Sweets Recipes
The most famous Goa's sweetmeats is bebinca, a wonderful concoction made from layer upon layer of
coconut pancakes. Cooking the perfect bebinca is an art form, for not only does the cook have to be
timed just right to ensure that all layers are cooked equally, it'll put inches on you waistline if you develop a taste for it, but it's not to be missed.
Dodol is another famous Goan sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk,
jaggery and cashew nuts. It is usually cooled in a flat pan and served in slices, and is very sweet. Doce, made with chickpeas and coconut is another favorite.