HEAVENLY HALWAS, FIT FOR FESTIVITIES
From halwa made with corn and figs to refreshing berries, this sweet dish can be enjoyed in a wide, and innovative, variety. Let’s take a hearty scoop!
If you prefer natural sweeteners for your halwa, instead of refined sugar, you may try ingredients like jaggery, dates, dried figs or honey. REETU UDAY KUGAJI, Chef
Cruchika.garg@hindustantimes.com elebrations are synonymous with feasting in India and halwa is a constant in the festive smorgasbord. With the slight dip in temperature, who doesn’t love to devour this warm and comforting sweet dish? There are few signature versions prepared in the winter season — sooji ka halwa, moong dal halwa and gajar ka halwa. But there are many more delightful varieties that one can try — anjeer ka halwa, khajoor ka halwa, beetroot halwa, sweet and sour orange halwa, papaya halwa, ash gourd halwa, akhrot halwa, and more. There are halwas made of alternate flours like ragi, too!
“The tradition of halwa making can be dated back to the 1840s. It comes from the word ‘hulw’ which loosely translates to sweet. The key ingredients remain the same throughout all derivatives. But it is fun to try unconventional ones,” shares chef Tanvi Goswami, who adds, “The most unique halwa I’ve ever made would be the bitter gourd (karela) halwa. First, boil it in water and apply salt and sugar. Let it dry a bit, then make a puree of it. Add malai, khoya, sugar and nuts for the perfect taste!”
A wide variety of fruits can also be used to prepare halwa, which is a refreshing take on the traditional dish. Chef Sanjyot Keer shares, “A recent version I made was a mango halwa and a berry halwa. I like to puree and reduce the fruit with sugar and add it to the rava. At my home, we prepare Punjabi pinnis around this time. It’s made of whole wheat, ghee, dry fruits, edible gum and a few more ingredients.”
Though pinni takes the form of laddoos, when heated further in a pan, it gets a halwa-like texture. Adding milk makes it smooth.
Whatever your ingredients, the basic technique for making halwa remains the same — it is supposed to be slowly cooked in a heavy bottom pan in desi ghee. Chef Reetu Uday Kugaji suggests stirring it occasionally to ensure it does not stick to the bottom of the utensil.
And if you tend to get confused about how much water or milk to add, Kugaji points out that the quantity of liquid depends on the recipe and the ingredients. “For example, murgh ka halwa or gosht ka halwa needs more milk or sugar
(natural or otherwise), so that the minced meat can cook in a way that it melts in the mouth without being chewy,” she adds.
One can easily give a contemporary spin to halwa with some imagination, too. Chef Nishant Choubey tells us about a coconut milk pancake with besan halwa mousse he made recently. “The silky mousse balances so well with the pancake,” he says. Talking about his other experiments, he lists out tamatar ka halwa, mirchi halwa and yellow pumpkin halwa as his favourites. For cooking enthusiasts, he gives a few tips for experimenting with halwa: “For vegetable halwa, use a thick grater. Don’t add too much ghee to avoid halwa turning oily. Skin the fruits while making fruit halwa. Use mawa or khoya for richness. To avoid lumps while making ragi or atta halwa, use a whisk.”