Kharek ka Halwa


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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.

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Soaking time:  1 hour   Preparation Time:    Cooking Time:     Makes 1.25 cups
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Ingredients
Method
  1. Combine the kharek and enough hot water in bowl and cover and keep aside for 1 hour.
  2. Drain, deseed and blend in a mixer till coarse without using any water. Keep aside.
  3. Heat the milk in a deep non-stick pan for 6 minutes om a high flame, while stirring occasionally.
  4. 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.
  5. 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.
  6. Add the sugar, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  7. Switch off the flame, add the cardamom powder, nutmeg powder, almonds and pistachios and mix well.
  8. Serve hot garnished with almonds and pistachios.


RECIPE SOURCE : MithaiBuy this cookbook
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Reviews

Kharek ka Halwa
5
 on 18 Apr 13 04:56 PM


Rich dessert made of dry dates.