GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
- Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
- Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
CARROT HALWA
This is one of my favorite recipes. Easy to cook, tasty to have. Hope you guys enjoy my recipe.
Provided by jinny
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
- Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 32.2 g, Cholesterol 46.2 mg, Fat 17.7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 11 g, Sodium 14.6 mg, Sugar 30.5 g
CARROT HALWA (GAJAR HALWA)
Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture
Provided by Roopa Gulati
Categories Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
- Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
- Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.
Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.24 milligram of sodium
INDIAN CARROT PUDDING (GAJAR KA HALWA)
This version of halwa is made with powdered milk.
Provided by Indian Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 3 tablespoons ghee in a non-stick deep pot (kadai) and add cashew nuts. Toast for a few minutes until fragrant and lightly browned; transfer to a bowl. Set aside.
- Add 1 tablespoon ghee to the same pot and cook carrots until they are tender, about 5 minutes. Mix in powdered milk and cook over low heat for about 10 minutes. Sweeten with sugar to taste and cook until sugar has dissolved, stirring continuously until the mixture becomes thick, about 10 minutes. Mix in cashews and cardamom powder.
- Serve garnished with extra cashews if desired.
Nutrition Facts : Calories 464.1 calories, Carbohydrate 47.3 g, Cholesterol 63.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 10.9 g, SaturatedFat 14.4 g, Sodium 239.9 mg, Sugar 40.8 g
GAJAR KA HALWA (CARROT HALWA)
Try this recipe if you want to know how to make traditional Indian gajar ka halwa, or carrot halwa. A lovely dessert anytime, I most recently made it for Diwali. This is the 'old school' method that uses whole milk, not condensed milk. You can use ghee instead of oil for initially cooking the carrots, if desired.
Provided by manju
Categories Holidays and Events Recipes Diwali
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
- Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
- Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 79.8 g, Cholesterol 18.3 mg, Fat 13.5 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 187 mg, Sugar 70.3 g
PUNJABI SEMOLINA HALWA (SUJI HALWA)
Serve this Indian dessert at special occasions such as Diwali. With almonds, cardamom and raisins, it has a rich, buttery flavour and toasty semolina aroma
Provided by Roopa Gulati
Time 45m
Number Of Ingredients 6
Steps:
- Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
- Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
- Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
- Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.
Nutrition Facts : Calories 414 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
CARROT HALWA
Steps:
- Grate the carrots with the fine blade of your food processor or with a box grater.
- Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
- Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
- Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
- Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.
BESAN (GRAM FLOUR) HALWA
If you like the flavour of besan (chickpea flour) in sweets, you will love this halwa. I often make this halwa instead of 'Besan Ladoo' or 'Mysore Pak.' My kids gobble it up even before it has a chance to cool down.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
- Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 33.4 g, Cholesterol 51.6 mg, Fat 20.5 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 12.3 g, Sodium 13.4 mg, Sugar 27.6 g
HALWA
Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina
Provided by Afia Begom - Afelia's Kitchen
Categories Dessert
Time 35m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
- Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
- Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)
This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.
Provided by UmmBinat
Categories Dessert
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve white sugar and water in a pot and boil for 5 minutes.
- In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
- Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
- Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
- Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
- Enjoy!
CARROT HALWA / SWEET
'Maa ke haath ka bana Gajar ka halwa (mum's homemade carrot halwa)' features a lot in hindi movies of yester-years. As a child I always drooled on hearing this dialogue. It was only when I grew up that I started making carrot halwa and after marriage, esp after moving to UK, because of the ease of getting ingredients for this sweet in this 'foreign' land :-), carrot halwa featured a lot in my kitchen.
Provided by kukskitchen
Time 1h5m
Yield Serves 10
Number Of Ingredients 7
Steps:
- Cook grated carrots with about a cup of milk till soft. You can do this in a thick bottomed pan. Once the milk starts boiling reduce the heat and let the mixture simmer.
- Add the rest of the milk and continue to simmer. After 15-20 minutes, when all the milk is evaporated, add condensed milk to the dry mixture and tip in the sugar as well. Check the amount of sugar , you may require very less sugar as condensed milk is very sweet in itself. Let it simmer till condensed milk also is absorbed and mixture thick.
- Add cardamom powder and mix well.
- The next step is optional. In an another deep pan heat ghee, transfer cooked halwa to it and cook for another minute making sure you stir it with out fail all the way through.
- To serve: - Chop raw almonds, vertically if u can as it looks better that way, and layer them at the bottom of your presenting dish. Layer your halwa on top. This makes the almonds soak in the lovely juices from ur halwa and combines the mixture. This is a tip I learned from my dear friend A. Thanks dear. :-). Feel free to sprinkle a few chopped almonds on top of ur halwa too. - While serving scoop out large portions of ur halwa on to ur serving dish and serve it hot along with a scoop of yummy vanilla ice cream. Heaven!!!
- For an easy microwave method, heat ghee in a MWO safe bowl for 1 minute and add grated carrot. Cook for 2 minutes. Add milk and cook till milk evapourates, stirring occasionally. When the mixture thickens, add condensed milk and sugar. Again cook for another few minutes till mixture turns thick once again. Remove from MWO, add cardamom powder, garnish with almonds and serve.
- A variation to the recipe is adding khoa or grated paneer. I personally do not prefer this as the end result is ever so slightly too sour to my palate.
SEMOLINA HALWA
My friend Chandra gave me this recipe years ago and the only thing I changed is that I use water and milk. Her family recipe used just 2 cups of water. To me this is very sweet. If you don't have a very sweet tooth cut down on the sugar used in the recipe. I like it best cold (it tastes less sweet then when its warm) and serve it as a dessert after an Indian dinner, cut in wedges or diamond shapes and sprinkled with some very finely chopped nuts. It reheats easy in the microwave if you should prefer it warm. Ghee/clarified butter is sold in Asian supermarkets. If you want serve with some whipped cream.
Provided by PetsRus
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
- The browning can take approx 10 minutes, shake the pan at times.
- Put the browned semolina aside.
- Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
- Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
- You are looking for the consistency of soft mashed potatoes.
- Transfer to a serving dish.
- Serve hot, warm or cold.
SOOJI HALWA (SEMOLINA DESSERT)
Make and share this Sooji Halwa (Semolina Dessert) recipe from Food.com.
Provided by Mini Ravindran
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
- Add saffron and keep aside.
- Heat pan and add ghee, wait for a few seconds till it is warm.
- Now add semolina.
- Stir till pinky brown on medium heat only.
- Then add syrup and keep stirring till ghee separates.
- Decorate with nuts.
HALWA CARROT CAKE
Provided by Maneet Chauhan
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
- In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
- In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
- Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
- For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
- Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
- Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
- For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.
EASY HABSHI HALWA
Make and share this Easy Habshi Halwa recipe from Food.com.
Provided by Rabia
Categories Bar Cookie
Time 1h
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Use a very large pot so this does not boil over.
- Mix all ingredients except nuts.
- Put in pot and put in the oven for 45 minutes.
- Stir occasionally.
- Prepare a dish with grease or wax paper.
- Put in the prepared dish and decorate with nuts.
Nutrition Facts : Calories 405.1, Fat 27.4, SaturatedFat 14.6, Cholesterol 70.2, Sodium 260.9, Carbohydrate 29.7, Fiber 1.1, Sugar 26.9, Protein 12.2
GAJAR HALWA (GLAZED CARROT FUDGE)
Provided by Julie Sahni
Categories dinner, dessert
Time 30m
Yield Six servings
Number Of Ingredients 9
Steps:
- Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
- Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
- Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 82 milligrams, Sugar 22 grams, TransFat 0 grams
GAJAR KA HALWA (CARROT PUDDING)
Make and share this Gajar Ka Halwa (Carrot Pudding) recipe from Food.com.
Provided by Rabia
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cook evaporated milk, cadamom pods, and carrots in a heavy deep saucepan and bring it to boil then reduce heat.
- Cook over medium heat until all the milk gets dried up.
- Stir the mixture occasionally to prevent any sticking.
- Add sweetened condensed milk and ghee and let the mixture dry.
- When it is close to dry and carrots are soft add powdered milk. Mix with a little water to make a paste.
- Note: This can be garnished with nuts or soaked raisins or fresh cream.
Nutrition Facts : Calories 137.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 20.2, Sodium 82.1, Carbohydrate 17.6, Fiber 1.3, Sugar 13.6, Protein 3.7
CARROT HALWA (CARROT DESSERT)
A popular dessert, especially in winter when carrots are more readily available. The bright color spreads real warmth in the cold winter season. You can serve it with some table cream also. It is also delicious served cold (though traditionally it is served steaming hot).
Provided by nausheen
Categories World Cuisine Recipes Asian
Time 32m
Yield 6
Number Of Ingredients 5
Steps:
- Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.
Nutrition Facts : Calories 339 calories, Carbohydrate 32.7 g, Cholesterol 13 mg, Fat 21.4 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 66.7 mg, Sugar 32.6 g
CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8
This is the 1st of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. Carrots & milk may not sound like ingredients for a crowd-pleasing dessert, but 1 bite of Carrot Halwa (from Anupy Singla's The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes) came w/a promise to chg your mind. A traditional Punjabi dish freq sweetened w/sugar & flavored w/nuts & raisins, Halwa is a smashing end to any meal. Use a 5 qt slow cooker & then serve hot or cold. This recipe yields 7 cups, but is easily halved. In that case, a smaller slow cooker may be used. NOTE: I found 7 recipes for Carrot Halwa & didn't compare all of them w/this recipe, but I do know 1 thing - None of them use a slow cooker as their cooking method. Cooking time does not include the slow cooker time & cooling time as neither requres real attention & I estimated 20 min for the time required to grate the carrots. *Enjoy!*
Provided by twissis
Categories Dessert
Time 55m
Yield 14 1/2 Cup Servings, 14 serving(s)
Number Of Ingredients 9
Steps:
- Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
- Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
- Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
- Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
- Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
- When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.
Nutrition Facts : Calories 347.4, Fat 16.7, SaturatedFat 7, Cholesterol 29.6, Sodium 126.2, Carbohydrate 46.3, Fiber 3.2, Sugar 40.5, Protein 6.4
TURKISH HALWA
This traditional Turkish dessert is easy and yummy!
Provided by Asli Ocak
Categories World Cuisine Recipes Middle Eastern Turkish
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bring water and molasses to a boil in a saucepan. Meanwhile, melt the butter in a separate saucepan over low heat. Stir in the flour and cook, stirring occasionally, for a few minutes until the dough begins to pull away from the sides of the pan.
- Pour the molasses mixture into the flour, stirring to form a ball. Fold in chopped walnuts. Drop onto waxed paper by the spoonful, and allow to cool completely before serving. Store in an airtight container.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 70.3 g, Cholesterol 30.5 mg, Fat 14.3 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 26.3 mg, Sugar 34.3 g
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