Beary Halwa

Beary Halwa

Beary Halwa

Veg

The famous Mangalore Beary halwa — a translucent, chewy, intensely sweet confection made from wheat starch cooked with jaggery or sugar in ghee over very low heat for hours, until it achieves a dark amber colour and yielding, jelly-like texture. A GI-protected sweet.

Cuisines

Beary

Best for

Breakfast Lunch

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

Semolina 1 cup Semolina
sugar 1 cup Sugar
water 2 cups Water
ghee 1/4 cup Ghee
cardamom 1/4 teaspoon Cardamom , powder
Cashew 2 tablespoons Cashew , nuts
Raisin 2 tablespoons Raisin
salt — Salt , pinch of

Instructions

  1. 1 Heat 1 tablespoon of ghee in a pan and roast the semolina on low flame until it turns light golden brown. Set aside.
  2. 2 In the same pan, add the remaining ghee and fry the cashew nuts and raisins until golden. Remove and set aside.
  3. 3 In a separate pot, bring water to a boil. Add sugar and a pinch of salt, stirring until the sugar dissolves completely.
  4. 4 Slowly add the roasted semolina to the boiling sugar water, stirring continuously to avoid lumps.
  5. 5 Cook on low flame, stirring continuously, until the mixture thickens and leaves the sides of the pan.
  6. 6 Add cardamom powder and mix well.
  7. 7 Garnish the halwa with fried cashew nuts and raisins before serving.

Tips

For a richer taste, you can add a few strands of saffron soaked in warm milk.