Kharek ka Halwa
by Tarla Dalal
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Added to 84 cookbooks
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This Kharek ka Halwa is like nothing you've ever tasted before! The combination of dry dates with full-fat milk gives this halwa a rich and intense texture, while an unusual combination of spices gives it a fabulous aroma and flavour.
Although it is optional to add coriander seeds, we recommend you to, because it gives the Kharek ka Halwa a very special flavour and mouth-feel.
- Combine the kharek and enough hot water in bowl and cover and keep aside for 1 hour.
- Drain, deseed and blend in a mixer till coarse without using any water. Keep aside.
- Heat the milk in a deep non-stick pan for 6 minutes om a high flame, while stirring occasionally.
- Add the kharek mixture, mix well and cook on a medium flame for 25 minutes, while stirring occasionally and scrapping the sides of the pan.
- Heat the ghee in a small non-stick pan, add the coriander seeds and poppy seeds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add this mixture to the milk-kharek mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the sugar, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Switch off the flame, add the cardamom powder, nutmeg powder, almonds and pistachios and mix well.
- Serve hot garnished with almonds and pistachios.
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