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Kashmiri Halwa

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Ingredients

Adjust Servings:
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

Nutritional information

730
calories
136.83 g
carbohydrates
31.85 g
protein
22.7 g
fat
215 mg
sodium
49 mg
cholesterol

Kashmiri Halwa

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

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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.

Health Benefits

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.

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How to make Kashmiri Halwa

  • Place a deep bottom kadai on medium-low heat and dry roast the oats till their color changes to golden.
  • Add a little ghee, if you want to the oats at this stage, and you can sauté it lightly too. Cover it and set it aside.
  • Place a non-stick skillet over medium heat and add some ghee to it. Add all the dry fruits (cashew nuts, raisins, and almonds) to the skillet with the hot ghee and sauté them well until golden brown. Set it aside once done.
  • Place a pan with milk on the stove. Add sugar and bring it to a rolling boil.
  • Keep stirring it continuously to dissolve the sugar and prevent it from burning. Add a pinch of saffron to the milk and keep stirring it till the color of the milk changes to a light yellow.
  • Add the roasted oats to the milk once the sugar is completely dissolved. Give it a good mix.
  • Add some more ghee to the oats and milk mixture if necessary at this point. It will escalate your flavor. Sprinkle the cardamom powder on the oats and milk mixture next and mix it evenly.
  • Add half of the sautéed dry fruits to the oats and milk mixture and stir it well. Keep stirring the milk and oats mixture until the water evaporates considerably and the mixture sticks no more to the side of the pan.
  • Turn the heat off and then garnish the content in the pan with the rest of the sautéed dry fruits. Serve it hot or refrigerate it to serve it chilled later.

Trivia

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.

Mansi Singh

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