Halwasan

Halwasan is one of the most popular sweet of Gujarat made from milk, wheat germ or semolina rich golden colour fudge. Halwasan was first introduced in 1905 by Ratilal Chunilal Halwai and his sweet shop is known as Ratilal Chunilal Halwasanvala, there are many varieties available and many claim that they make the best in the industry but no one can compete with them. Halwasan is what Mysorepak means to South Indian or what Sandesh is to Bengali's. It was my most favorite sweet of all, making this halwasan took me back to my childhood days, when we used to come to Gujarat for our holidays my dada used to bring this specially from Khambhat known as Cambay, he used to travel 50 kms just to bring this special sweet. In those days it was called as King of all sweets as it was the most expensive sweet of all. 

There would be no one who have not tasted this sweet in Gujarat or people who have visited would surely have tried this sweet. The traditional way of making this sweet involves lot of time and effort, it is time consuming one. If you are making the taritional way you have to first soak wheat, allow to sprout and then grind in gruel and cook in paneer. But in today's fast moving world we dont have time to follow so here is my short cut version borrowed from our Maharaj (Cook). I am posting this recipe under the theme of Kid's Delight - Diwali Treat as this was my childhood favorite and am sure all children out there would love this, my friends kids love this as it has toffee like chewy texture garnished with nuts.

Preparation time : 10 mins

Cooking time : 40 mins

Yields : 15 - 16 pieces

Difficulty level : Medium

Ingredients : 

1 litre/ 5 cups milk

2 tbsp curd

2 tbsp edilble gum (Goond/ gaund/ gundar khawano)

4 tbsp wheat dalia / coarse wheat flour or coarse suji

3 tbsp ghee

3/4 cup/ 100 gms brown sugar

1/2 tsp coarsely ground ealichi

1/2 tsp nutmeg / jaiphal powder

1/4 tsp javantri / mace powder (optional)

1/2 tsp saffron strands soaked in 2 tbsp hot water

For Garnish : 

sliced almonds

majtari seeds / melon seeds

sliced pistachois

coarse powder of elaichi

Method : 

• Boil milk in heavy bottom pan, add curd and when it curdles switch it to low flame
• In another pan heat ghee, roast suji or wheat dalia till pink in colour add gaund and fry till gaund fluffs up.

• Transfer this to the paneer mixture and cook till it becomes thick, stirring constantly.
• Add in saffron soaked in water, sugar and cook till it leaves the sides of the pan.

• It should reach soft dough consistency or should move in a mass around the spatula, add half the elaichi and nutmeg powder.
• Transfer the mixture into a greased plate, mix in ealichi, nutemg , mace powder and allow it cool.

• Grease your plam and take a golf sized ball and shape into 2" flat tikki.
• Garnish with almonds, pista, magaj tari and elaichi.
• It should be allowed to set atleast for 10 hrs.

Notes:

• If brown sugar is not available take a pan add 1 cup sugar with 2 tbsp ghee, fry till it caramelizes and mix into the mixture when it has thickened.

• You can set this into burfi.
• Can use milk masala if you like little spicy.
• You can omit gaund if it is not available at your place. The outcome would be slightly different.
• To get chewy texture make soft toffee mixture and add in place of gaund.
• If you are adding toffee mixture then reduce the sugar by half.
• For toffee recipe use the toffee mixture from Toffee Bar recipe
• Halwasan can be stored at room temperature in air tight container for 10 days and for 45 days in refrigerator.

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Dear Readers and Friends,

Hope you have enjoyed the recipe and share your valuable comments here.