Almond Pistachio Halwa
Almond Pistachio halwa is a classic Indian dessert that can be made in a jiffy without much fuss. It has almonds, pistachios, sugar and khova as main ingredients. We can use homemade khova (evaporated milk solids) or the readymade one. With the gooness of nuts, richness of khova, this sweet can be made in less than 20 minutes. I made this sweet for Diwali and shared it with my neighbours. This really become a hit recipe and everyone found it unique and rich. Here I have not removed the skin of almonds. Also there is no food colour added in the recipe. The colour of the halwa is natural. The most important step in making this halwa perfectly lies in the measurement of ingredients. This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month alphabet is ‘P’, so my contribution for this month is Almond Pistachio Halwa.Other recipes I contributed for this challenge are as follows.Oats BiscuitNeem flower powderMango FrootiLady'sfinger MasalaJackfruit / Chakka PuzhukkuIvygourd SabziHorsegram rasamGarlic Paruppu PodiBaked Fingermillet crisp
Equipment
- Mixie
Ingredients
- 75 gm Almonds
- 75 gm Pistachios
- 100 gm Unsweetened Khova Evaporated milk solids
- 150 gm Sugar
- 4 nos Cardamom
- 1 tsp Ghee
Instructions
- Take a pan, add almonds, roast it until it is hot and remove from the pan. There is no need to remove the skin.
- In the same pan add the pistachios, roast it until hot and remove from the pan.
- Allow both the almonds and pistachios to cool down completely.
- Before grinding add cardamom and then grind almonds, pistachios, cardamom to a powder. It should not be very fine but slightly coarse. Keep it aside.
- Take a pan, add sugar, unsweetened khova, two tablespoons of water and mix well until they form a homogeneous mixture.
- Once the sugar is dissolved, and mixed well with the khova, add the ground powder.
- At this stage, keep it in medium flame. Once it starts to thicken, add a teaspoon of ghee and stir.
- Stir continuously until it thickens and start leaving from the side. The halwa is ready.
- We can serve this hot or cold. Both the ways it tastes good.
Video
Notes
- Donot grind it to a very fine powder.
- Use fresh almonds and pistachios.