Walnut Halwa (Akhrot Halwa)

Immerse yourself in the rich, nutty flavors of Walnut Halwa or Akhrot Halwa, which is a n Indian dessert made with walnuts, ghee, and sugar.

Recipe Source Link:https://www.mygingergarlickitchen.com/walnut-halwa-akhrot-halwa/

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RECIPE INGREDIENTS

» For Walnut Halwa (Akhrot Halwa)

• 2 cups (240 grams) walnuts
• 1/4 cup ghee
• 1 cup milk powder
• 1 1/2 cups full-cream milk
• 12-15 saffron strands, crushed
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• 1-2 tablespoons sliced pistachios or almonds
• Sliced pistachios and dried rose petals for garnish (optional)

RECIPE INSTRUCTIONS

» For making Walnut Halwa (Akhrot Halwa)

1. Grind the walnuts in a food processor or blender until you get a coarse powder. Set aside. Heat ghee in a heavy-bottomed pan over medium-low heat. Add the ground walnut powder and roast it in ghee until it becomes aromatic. This might take about 5-7 minutes. Keep stirring to avoid burning. Once the walnuts are roasted, add milk powder to the pan. Mix well and continue to cook for another 1-2 minutes.
2. Gradually pour in the full-cream milk while stirring continuously to avoid lumps. Cook for 2 minutes, then add the crushed saffron strands. Continue cooking and stirring until the mixture thickens, which might take around 10-12 minutes.
3. Add sugar to the thickened halwa mixture and stir well. Feel free to adjust the sweetness according to your taste. Continue cooking until the halwa reaches a thick, halwa-like consistency. This may take an additional 10-15 minutes. Once the halwa is almost done, add cardamom powder for a delightful aroma and sliced pistachios/almonds for added texture and flavor. Mix well.
4. Transfer the halwa to a serving dish, garnish with more sliced pistachios and dried rose petals if desired. Your rich and delicious homemade walnut halwa or akhrot halwa is ready to be served. Enjoy it hot or warm!

RECIPE NOTES

1. As walnuts are the main ingredient in this halwa recipe, ensure you always use fresh and high-quality walnuts for making the halwa.
2. Always roast the walnuts in ghee over medium-low heat. Roasting enhances the nutty flavor of akhrot or walnuts.
3. Make sure to stir continuously while roasting; this step avoids the burning of nuts.
4. Ghee is the backbone of any halwa recipe, as it adds a rich and buttery taste to the halwa. Remember to always choose good-quality ghee for halwa. Homemade ghee tastes best in Indian desserts, but you can also use store-bought ghee; it works fine as well.