Halwa for Holi!
Updated: Mar 29, 2021
Today is Holi! The festival of colors! It is an extremely fun holiday where we play with all types of powdered colors, make sweets and have lots of fun! I didn't celebrate this growing up though. But I did hear many stories from both Mum and my dad about their Holi celebrations as kids in Fiji. Hmm, it is cute to think of my parents as kids. Anyways, here in the US, I have been to several Holi festivals which have always been a ton of fun. If you have not been to a Holi festival, you must go next time...well, as soon as things open up again...I was determined to celebrate in some way so I decided to make some halwa this morning.
Anyways, this halwa recipe is something I modified from Mum's version. I say modified, because I have yet to record her halwa recipe. Whups. Halwa is a very tasty dish, that can be served on many occasions. We commonly make it for prayer ceremonies as an offering to the gods. But halwa can also be a breakfast, dessert and an all-around snack. It can be both simple and complex to make. This recipe is a simple but tasty one. It is extremely easy to put together. You probably have all the ingredients on hand already. Basically, you melt some ghee (you can use butter instead, which I have done before when I didn't have ghee), add flour, sugar, milk and some spices. Then you cook it down it down until the mixture thickens up and all the milk is cooked off. Garnish with some chopped almonds and there you have it, halwa for Holi! I made it this morning and we had it as a brunch dessert today. So yummy!
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Cook time 20 minutes
- 1 cup melted ghee or unsalted butter
- 1 cup AP flour
- 1/2 cup sugar
- 1 cup milk
- pinch of ground nutmeg (recommended but optional)
- pinch of ground cardamom (recommended but optional)
- chopped almonds (optional)
Add melted ghee or butter to pot over medium heat.
Add flour. Stir together until well-mixed. Cook for five minutes constantly stirring. You are basically making a rue.
Add sugar. Again mix well and cook until sugar is well combined and dissolved.
Add ground spices if using. Stir well.
Add milk and stir until all the milk is absorbed and cooked off. The mixture should be still moist, clumpy and pull away from the sides of the pot.
Halwa is done at this point and heat can be turned off. Garnish with chopped almonds if using or your favorite type of nut and enjoy!*