//Habshi Halwa

Habshi Halwa


250 gm samnak (wheat extract)

  • 5 litres A2milk
  • 500 gm khoya
  • 1 kg sugar
  • 1 kg ghee
  • 1 tsp saffron
  • 1 tsp kewra jal
  • 1 blade mace
  • 1 pinch nutmeg
  • 10 green cardamoms

How to Make Habshi Halwa

  1. In a kadhai, mix the wheat extract and A2milk and cook on a slow fire, stirring constantly. This process is important to obtain the right consistency.
  2. When the A2milk is reduced to half, add mashed khoya, stirring constantly to blend to a smooth mixture. Then add dissolved saffron in kewra jal and sugar. Keep stirring.
  3. When the sugar is incorporated into the mixture and it becomes thick and difficult to stir, add ghee from the sides and stir well for about 20-30 minutes.
  4. When the halwa no longer sticks to the kadhai and becomes a cohesive mass, turn it out in a greased tray or ‘thali’.
  5. Finely grind the mace nutmeg and cardamom. Sieve and sprinkle on the halwa. Then mark out diamond shaped pieces and serve when set.
  6. This can be stored even for a month in a cool place.
  7. For Samnak:
  8. Take germinated wheat made from 1 kg wheat. Wash and grind the germinated wheat using some water. Then pass through muslin cloth to obtain the extract.


By | 2017-08-30T11:14:35+00:00 August 30th, 2017|A2 Doodh Recipe|0 Comments

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