Walnuts, known as Akhrot in Hindi, are very nutritious and one of the commonly available dry fruits here. You are read more on walnuts here.
I am not very fond of walnuts, but my husband loves them. I can eat them along with other dry fruits, but never walnuts alone. Last year, at a dinner party, we tasted a new dessert, walnut halwa. It was a cold winter night and the warm halwa tasted awesome!
Today, being my husband's birthday, I decided to make this halwa. I had a whole lot of walnuts in my kitchen and luckily this recipe calls for very few and common ingredients.
Ingredients: Walnuts 1 & 1/4 cup ground coarsely
Ghee 1/4 cup
Sugar 1/2 cup
Milk 1 cup
Cardamom powder 1 tsp
Heat ghee in a thick bottomed pan and fry the coarsely ground walnut powder in it until lightly brown and the ghee starts to separate. Add the milk and cook the walnut mixture on medium flame, stirring occasionally, taking care to see that it does not get burnt. Cook for a couple of minutes and then add sugar. Mix well and cook on low flame and allow to thicken to desired consistency. Garnish as desired and serve hot.
Note: For the health conscious, the amount of ghee given in this recipe can be reduced slightly. I drained off the layer of ghee that appeared on top of the halwa.
I am not very fond of walnuts, but my husband loves them. I can eat them along with other dry fruits, but never walnuts alone. Last year, at a dinner party, we tasted a new dessert, walnut halwa. It was a cold winter night and the warm halwa tasted awesome!
Today, being my husband's birthday, I decided to make this halwa. I had a whole lot of walnuts in my kitchen and luckily this recipe calls for very few and common ingredients.
Ingredients: Walnuts 1 & 1/4 cup ground coarsely
Ghee 1/4 cup
Sugar 1/2 cup
Milk 1 cup
Cardamom powder 1 tsp
Heat ghee in a thick bottomed pan and fry the coarsely ground walnut powder in it until lightly brown and the ghee starts to separate. Add the milk and cook the walnut mixture on medium flame, stirring occasionally, taking care to see that it does not get burnt. Cook for a couple of minutes and then add sugar. Mix well and cook on low flame and allow to thicken to desired consistency. Garnish as desired and serve hot.
Note: For the health conscious, the amount of ghee given in this recipe can be reduced slightly. I drained off the layer of ghee that appeared on top of the halwa.
