Halwa is one of the most popular puddings / desserts for many Indians. Perhaps it is the nutty, sweet, aromatics that appeals to all the senses and morphs into comfort in bowl. Halwa uses two of the most expensive spices in the world; cardamom and saffron.
I tried making this recipe in the Thermomix and the end result left me with sheer joy. Usually, one has to stand in front of the stove top and roast the semolina to just the perfect colour on temperature that’s not to hot and yet not too low to get the perfect golden hue. Using saffron in this recipe ensures the perfect colour for halwa which would otherwise be difficult to achieve in the Thermomix.
I can truly say, being able to make Halwa in the Thermomix has to be the most exciting moments of my Thermomixing journey so far.
- 2 ½ cups water
- ½ cup milk
- 1 ¼ cups sugar
- ½ cup saffron
- 140 gm ghee
- 1 ½ cups coarse semolina
- ½ cup flaked almonds, toasted
- 1 tspn ground cardamom
- 1/3 cup sultanas
- Place water, milk and sugar in the mixing bowl and turn on kettle mode.(TM6) When the water, milk and sugar have boiled, empty it into a thermo server, add the saffron strands and sultanas, cover with thermo server lid and set aside.
- Rinse and dry mixing bowl thoroughly.Add semolina to the mixing bowl. With MC off, roast 8 mins / Varoma / speed 2.
- Scrape down the side of the mixing bowl with a spatula and roast for a further 8 mins / Varoma / reverse / speed 2.
- Add ghee and mix 20 sec / speed 7 then roast for 20mins / Varoma / speed 2.
- On speed 1 / Varoma / 2 mins, add the ground cardamom and flaked almonds and slowly pour the syrup and sultana mixture through the MC hole in the lid until the halwa comes together.
- Place halwa in the thermo server, cover and set aside for 5 mins then serve hot.
and halwa (step 6) to ensure the syrup and halwa stay warm.