This halwa takes its cue from the traditional Sikh dish known as “karha prashad.” In this halwa, cardamom, raisins, and nuts have been included. On chilly days, my kids enjoy this halwa as a snack after school.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup ghee (clarified butter)
- ¼ cup cashews
- ¼ cup raisins
- 1 cup whole wheat flour
- 3 cups water
- 1 cup sugar
- ½ teaspoon ground cardamom
Instructions
- Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
- Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 32 mg |
| Sugars | 28 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Mine turned out very oily. I could taste the ghee. Very greasy! I also found it too sweet. I would look for another recipe.
I really didn’t know to expect when I made this and I was wonderfully suprised. I didn’t have cashews, I only had hazelnuts, so I improvised with those, other than that, I cut the recipe in half as there were only 2 of us. This is the perfect dessert after a spicy Indian meal. Thanks for the recipe!