Rich Dalia Halwa

Ingredients

1 cup Dalia 

2 cups of milk 

180g khoya (mawa) 

almonds  as much as you love chopped

few strands of saffron

 Few drops kewra 

2 cups sugar 

1 1/ 2 cups ghee , less or more as desired

1 tsp mace pdr

½ tsp nutmeg powder 

1tsp cardamom powder 

 

Preparations

Soak the dalia in warm milk for some time so that it softens. In the meantime gently crush the almonds or form a coarse powder. Take a medium-sized kadhai, add the milk and Dalia mixture to it and cook it on a low flame. Keep stirring and do not hasten the step, as it plays a crucial role in the final outcome. At the side, soak the saffron in a few spoons of warm milk. 

Once the milk has reduced to half the size, add the crushed almonds and cook for more time. Then add the khoya and mix until it is well dissolved and no lumps remain. This may take a few minutes. 

Now let this mixture cool for a bit, and gently blend everything till it is smooth. Transfer into a large kadhai on low flame, now add the saffron-infused milk, and kewra essence and add the sugar as well. 

Add the ghee from the edges of the kadhai and mix everything well. Once the halwa has a smooth consistency, do a quick taste and consistency check. Now add the mace, nutmeg and cardamom powders and give it a quick mix. 

Serve  garnish with some almond slivers. 

 

 

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