Mouth-melting Kesar Halwa


This is a traditional delicacy during the Durga Puja festivities in Himachal Pradesh and is made from semolina (sooji/rawa) and saffron (kesar). It is incomplete without pure desi a2 ghee. The prized spice is the final ingredient which completes the dish. Amrutam ghee gives it that beautiful goldenish tinge and a mouth-melting texture.


Ingredients

  • A pinch of Saffron (Kesar)

  • 1 cup Semolina (Rawa)

  • 1 cup Amrutam A2 Ghee

  • 1 cup Milk

  • 3 cups Cashew nuts

  • ¼ cup Raisins

  • 1 ½ cup Sugar

  • A pinch of cardamom powder


Steps

  1. Soak the saffron (kesar) in a tablespoon of hot milk and let it rest until it releases the colour.

  2. Heat a tablespoon of Amrutam A2 ghee in a small skillet over medium heat. Roast cashew nuts until crisp and golden brown. Add the raisins and saute until it puffs up and turn off the heat. Keep this aside.

  3. In another saucepan, boil milk along with water. Add sugar, cardamom powder, and saffron milk.

  4. Roast the rawa with the remaining ghee in a heavy bottomed pan. Further, gradually add the milk mixture into the rawa.

  5. Keep stirring for at least 5 minutes until the mixture leaves the sides of the pan.

  6. Once done, stir in the roasted cashew nuts and raisins. Serve hot.


Notes

  1. In case you do not have cardamom powder, you can crush whole cardamom pods with a grinding stone.

It almost feels like digging into a piece of cake as the texture is similar – crumbly and delicately soft. While a2 ghee and sugar works their magic in combining all the ingredients and lending it a smooth texture, cardamom contributes to enhancing the flavour. When combined with Amrutam ghee it has several health benefits and satisfies your hunger with its nutty taste and aroma. You can purchase your jar of health at our shop.

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