Can I use jaggery instead of sugar?

Yes, you can substitute sugar with jaggery for a healthier and more traditional flavor.

Can I use skimmed milk instead of full cream milk?

Full cream milk is recommended for a richer texture, but skimmed milk can be used if preferred.

How do I prevent the halwa from sticking to the pan?

Use a non-stick pan and ensure you stir constantly while cooking to prevent sticking.

Can I add other dry fruits to the halwa?

Yes, you can add pistachios, walnuts, or any other dry fruits of your choice.

How long can I store the halwa?

Dry Fruits Halwa can be stored in an airtight container in the refrigerator for up to 3 days.

Dry Fruits Halwa

Name: Dry Fruits Halwa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 500 mL full cream milk; 1 pinch Everest Saffron; 2 tbsp ghee; 200 g sooji; 4 clove cardamom (crushed); 1 cup powdered sugar/mishri; 50 g almonds; 50 g cashews; 50 g raisins

Shreya Das (@foodwatii)

Indian Dessert Vegetarian

Shubho Mahalaya! Here's a special recipe for Dry Fruits Halwa, perfect for your Pujo bhog. This halwa is rich, aromatic, and filled with the goodness of dry fruits and saffron. It's a delightful offering to Durga Maa and a treat for your taste buds during the festive season. Follow this detailed recipe to make your Pujo celebrations even more special.

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Prep Time

10min

Cook Time

25min

Total Time

35min

How to make Dry Fruits Halwa

Preparation

Step 1
Bring 500 ml of full cream milk to boil.
Step 2
Separate a small portion of the boiled milk into a bowl, soak some Everest Saffron in it, and keep aside.
Step 3
Saute almonds and cashews in ghee until golden brown.

Cooking

Step 1
Add 2 big spoons of ghee to a pan and saute 200 gms of sooji until it turns brown.
Step 2
To the remaining milk, add 4-5 crushed cardamom and boil for 3-4 minutes.
Step 3
Add 1/3rd cup powdered sugar/mishri to the milk and mix well.
Step 4
Add the saffron milk to the mixture and simmer for another 3-4 minutes.
Step 5
Add the fried sooji to the milk mixture and constantly stir.
Step 6
When the mixture dries up slightly, add the nuts and soaked raisins.
Step 7
Mix everything well and keep frying until the halwa turns dry.

Final Touch

Step 1
Garnish with some more Everest Saffron and offer it to Durga Maa.

Nutrition (per serving)

Calories

469.3kcal (23.46%)

Protein

10.5g (20.94%)

Carbs

51.3g (18.64%)

Sugars

26.9g (53.74%)

Healthy Fat

11.5g

Unhealthy Fat

10.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure you constantly stir the halwa while cooking to avoid lumps.
Use fresh and high-quality saffron for a richer aroma and flavor.
Adjust the sugar quantity according to your taste preference.
Soak the raisins in water for a few minutes before adding them to the halwa for a softer texture.

FAQS

Can I use jaggery instead of sugar?
Yes, you can substitute sugar with jaggery for a healthier and more traditional flavor.
Can I use skimmed milk instead of full cream milk?
Full cream milk is recommended for a richer texture, but skimmed milk can be used if preferred.
How do I prevent the halwa from sticking to the pan?
Use a non-stick pan and ensure you stir constantly while cooking to prevent sticking.
Can I add other dry fruits to the halwa?
Yes, you can add pistachios, walnuts, or any other dry fruits of your choice.
How long can I store the halwa?
Dry Fruits Halwa can be stored in an airtight container in the refrigerator for up to 3 days.