Walnut Halwa / Akhrot Halwa is a melt in your mouth sweet dish made with walnuts. I’ve been a big fan of this halwa since my childhood days, we use to visit Bombay halwa house at luz corner in Mylapore during my summer vacations for a scoop of this halwa- they carried a variety of mouth watering ghee oozing Indian mithais. This halwa is one such inspiration or flash back 😛 😛 😛 ….
Wishing all my readers a very Happy New year! Getting back to routine after a long holiday break with a sweet recipe to start the New Year. Holidays are always great…Family, Friends, Fun and of course Food -that is all i can think of…. we had quite a lot this break and one of them is this super delicious rich Akhrot halwa.
Some halwa recipes to try…
|Walnuts||1 & 1/2 cups whole ( powdered to to make 1 cup)|
|Walnuts||1/4 cup ( roughly chopped)|
|Khoya /Kova /Mawa||3/4 cup (unsweetened, soft khoya)|
|Cardamom||1 (powdered) (optional)|
|Pistachios||a few for decorations|
Lets see how to make this Walnut halwa:
Spread walnuts in a microwave safe plate and toast about a minute in high power. Alternately you may roast them in an iron skillet or pan for few minutes to brisk them up a bit. Let them cool down completely before you grind.Roughly chop 1/4 cup or one fistful of nuts and keep aside. Grind the rest into a coarse powder form.
You may use store bought khoya but it taste good with fresh homemade soft khoya- clink on this link to refer Khoya/ Mawa recipe. In a pan add the soft khoya and fry until it turns slightly dry and golden.
Now add powdered and chopped walnuts to the khoya. Fry for few minutes over low flame until everything well combined. Add the sugar, which will melt when comes in contact with the khoya nut mixture. Add powdered cardamom at this stage.
When the sugar melts it will make the mixture very gooey… more like a wet halwa consistency. Mix thoroughly and keep stirring until, the walnut-khoya mixture leaves the sides of the pan. (10-12 minutes over low medium flame) It has to be on the dry side and come to together as one big lump. Add ghee at this stage little by little and switch off.
Grease a tray or parchment/butter paper and transfer the halwa. Also grease another butter paper and place it over the halwa and press. Even it out and press tight in the greased sheet. You may also shape them into small laddus if you don’t wish to cut them into little squares. Greasing with ghee helps as the halwa is very sticky.
Let them cool completely and then cut into desired shape. Decorate with sliced pistachios.
- Use unsweetened soft khoya/ mawa for this recipe for good results. Homemade taste better. Store bought works but little compromise on the taste though!
- Cardamom powdered is purely optional.
- Grind the walnuts to a coarse texture which will give nice texture to the halwa. Lightly toasting will perk up the nutty flavor.
- This halwa is some what sticky in consistency, greasing with ghee is a must to spread them out evenly and also to shape.
- Make 16 (1 inch x 1 inch) squares.