Monday, 9 November 2015

Habshi Halwa - Dodha - Milky and Spiced Indian Wheat Pudding #delightsfoodof diwali #diwalicelebrations #habshihalwa #yummy #indiansweets #diwalimithai

'Main Gunj hoo Pathako ki, 
Main Paribhasha Thahako ki , 
Main pooja ke thaal ki diye ki baati hoon, 
Main duniya ki sab se khoobsurat saathi hoon , 
Main Utsah, Main Umang, Main Ullhas , Main Udaan , Main hu Dharti , Main hu suraj ki lali 
Aap sabhi ko Shubh Diwali, Shubh Diwali, Shubh Diwali ......'
(This year Diwali is on 11th November )

Long wait is over and it's time for us people to get together and celebrate the Auspicious and Joyous Hindu festival Diwali, also celebrate triumph of good over evil.

                      From my family to yours, we wish you a very happy Diwali :) 

Diwali celebrations cannot be authentic and imagined without a serving of sweets and Mithais during this auspicious occasion. A profusion of traditional goodies means the festival of lights might be almost called the festival of sweets :)

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 few favourite ones from scratch. Not only on Diwali but throughout the year, the unbeatable freshness of homemade sweets and mithai and the taste keeps me busy in the kitchen.

Habshi Halwa, one of the mithai I saw and tasted first time ever here in London. It was love at first bite ! At one time actually I was addicted to Habshi Halwa, let me tell you it's an irresistible blend of flavours!  One of the best and magnificent Indian delicacies which 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 'Phonomenal'

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 long time to prepare.

Since I tried first time this halwa, I was hunting for it's recipe, taste of Habshi halwa, Obviously you won't forget in a Hurry !!! Each time I buy, I would investigate every piece like FBI, and realised that some kind of flour is involved in this recipe ( mind you no google that time ). I asked my mum for this recipe, she didn't know but in her next letter she wrote to me that she couldn't find exact recipe, but one of her muslim friend suggested to use wheat flour.

So first ever time I prepared habshi halwa almost 20 years ago using wheat flour, it was likish  habshi halwa but not THE Habshi Halwa, something was missing. Anyway after few years I totally gave up on buying Habshi Halwa.

Once again I took interest in making habshi halwa since Internet arrived in our lives, I started my hunt again, not much luck only information I found was it's history nut not the recipe. After couple of years I saw one or two recipe on few Pakistan websites or videos, but couldn't understood much but roughly I had an idea what to do and how to tackle this tedious recipe. It took me a while and lots of practise to get right texture and taste for the Habshi halwa at home. But since I have prepared now few times it's worth all the effort.  Family said 'No more visits to sweet shop for Habshi Halwa' !!

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 !!!

You will need :

  • 3 tbsp. wheat berries ( Gehun ) white or red
  • 2 litre full fat milk
  • 350 g homemade khoya/mawa
  • 250 g desi ghee
  • 2 cup sugar 
  • 1 cup cashew nuts
  • 1/4 cup pistachio nuts
  • Pinch javentri powder ( mace )
  • 1/4 tsp. nutmeg powder
  • 8-10 threads of saffron
  • 1/2 tsp. cardamom powder
  • 1 tbsp. kewra water
  • Few drops of edible brown colour
Method :-
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 up to 24 hours.
Next day remove water from the berries, rinse with the fresh water.
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 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 fresh water.
Place sprouted wheat and little milk in a grinder and make coarse paste. 
Take remaining milk and wheat paste 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 mixture until very thick. This process can take another hour or two. ( In between add colour, mace, cardamom and nutmeg powder )
Once mixture gets very thick, slowly add desi ghee and stir well another 40-45 minutes. 
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 desired shape.
Enjoy delicious and delectable homemade Habshi halwa :)



Thank you for stopping by and reading this post ! We hope to see you again soon :)


  1. Awesome!! Beautiful clicks!! Love this halwa but have never dared to make it! Fantastic share :)

  2. Such a delicious halwa !!! and yes, amazing clicks :)


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