- 1 cup of oats
- ½ cup sugar
- 2 cups milk
- Sumptuous amount of ghee
- 1 tsp green cardamom powder
- A pinch of saffron threads
- A handful of Cashew nuts and raisins
- A handful of almonds blanched and sliced
Kashmiri Halwa is not just delicious but is filling and easy to cook too! An oats-based dessert with milk and dry fruits, Kashmiri Halwa is always a joy to have. You can gobble it up in no time with ‘roti’, ‘puri’, or ‘paratha’ as one of the sides or have it separately to give your meal a deliciously sweet twist. Making it is quick and easy and always a welcomed last-minute addition if you are having a second thought about what to cook for your dessert. So, without any further delay let’s get started.
Since oats is the base ingredient of Kashmiri Halwa, where a 100 g oats serving is packed with 309 calories, 16.9 g protein, 66.3 g fat, 10.6 g fiber, 6.9 g fat, 0.11 g Omega-3, and 2.42 g Omega-6, it is a wholesome item packed with sweet deliciousness and a lot of nutrition. It is a very healthy and popular dessert among children and rightly so. Omega-3 assists in both visual as well as neurological developments in children in their formative years. Foods with a high level of Omega-3 also help reduce depression amongst adults. It also helps reduce inflammation which is a primary cause of asthma.
How to make Kashmiri Halwa
Oats enjoy an almost national status in Britain, especially in Scotland, where it is the base staple for almost all food. The first ever oats bread factory was established in Scotland in the late 19th Century. Oats are a big source for brewing local beer all over Britain today. Caudle, a drink brewed from oats, happened to be the favorite drink of the famous 17th Century English political leader Oliver Cromwell. Today, Russia is the largest producer of oats with almost 21% of the world’s total production.