Halwa with a nutty twist
Walnuts are highly versatile and can be used in many dishes from breakfast smoothies to salads, soups and desserts. They are known to have a rich nutrient profile and are considered one of the most nutritious nuts because of their high antioxidant activity and healthy omega-3 fat content. This festive season, delight your family with this California Walnut halwa by Chef Sabyasachi Gorai. This easy-to-make sweet dish has a delectable nutty flavour as the walnuts add a delicious depth and crunch to the halwa.
- Prep time
- Cooking time
|California walnut halves||250 gram (g)|
|Ghee||80 gram (g)|
|Milk powder||120 gram (g)|
|Milk||150 millilitre (ml)|
|Sugar||100 gram (g)|
|Grated khoya (mawa)||100 gram (g)|
|Green cardamom powder||0.5 teaspoon/s (tsp)|
|California walnut halves for garnishing||handful|
Crush the California walnuts coarsely. Heat ghee in a non-stick pan, add crushed walnuts and sauté till fragrant. Add khoya/mawa, mix and continue to sauté. Add milk powder and mix well.
Now add milk and mix again. Add green cardamom powder and sugar, cook on medium heat till the mixture thickens to a halwa-like consistency.
Serve warm or cold garnished with California walnut halves.