Pooja, Havan or any festival,Halwa is prepared inevitably for any religious ceremony in all Indian Homes.You must have tried sooji,atta,besan halwa before but this 3 grain halwa is by far the best in Taste.Any such occasion or just like that i just prepare this halwa now .
I gave it a new avatar ,HALWA BARFI.
Easy to eat and store and one can even serve it to guest and my guarantee they’ll love it.
- Heat Ghee in kadhai.Add sooji ,besan, atta and keep cooking on slow flame till nicely brown.
- Remember don't leave it unattended and stir constantly or it may burn.
- Meanwhile,in another saucepan,take 6 cups of water ,add cardamom and sugar.Let it boil till the sugar is dissolved completely.
- Add milk now.Add kesar strands and Keep aside till our grains are well cooked.
- Come back to the grains and keep stirring till they get a nice brown colour and leave aroma.
- Now,slowly add the water and while adding keep stirring the halwa on medium heat.
- Add coconut,almonds and raisins. Stir well.
- Line a baking tray with foil or nonstick paper( leave extra on the sides to pull it off later)
- Keep stirring the halwa till it thickens and you see the ghee separates on sides.
- Put it off flame and quickly pour this in the lined tray.Garnish with almond slivers.
- Let it cool completely before applying work.
- Cut into small pieces like barfis and serve. This can be stored for a day outside in cold weather and refrigerated for 4-5 days.
Enjoy your halwa barfi.
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