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
| 1 cup | semolina |
| 1 cup | sugar |
| 2 cups | water |
| 1/4 cup | ghee |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
| — | pinch of salt |
Instructions
- 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 In the same pan, add the remaining ghee and fry the cashew nuts and raisins until golden. Remove and set aside.
- 3 In a separate pot, bring water to a boil. Add sugar and a pinch of salt, stirring until the sugar dissolves completely.
- 4 Slowly add the roasted semolina to the boiling sugar water, stirring continuously to avoid lumps.
- 5 Cook on low flame, stirring continuously, until the mixture thickens and leaves the sides of the pan.
- 6 Add cardamom powder and mix well.
- 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.