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KESARI HALWA
A Sweet Preparation With Samolina |
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In the preparation of Kesari Halwa, Clarified Butter (Ghee) plays an important role in imparting a special aroma and taste to the preparation. Ghee is a saturated fat. It is obtained by melting unsalted butter. Simple melting is not enough. The melted clarified butter should be kept on boiling until the milk solids precipitate, turn into dark brown particles and forms a sediment at the bottom of the vessel. The liquid also turns into honey color and a pleasant fragrance spreads around the vicinity. Filter and store the ghee in an air tight bottle. Ghee has much longer shelf life than butter. Ghee is said to be helpful in balancing gastric acids, in transportation of nutrients into the body cells, balance mental functioning and enhance virility and potency. Excessive consumption of ghee should be avoided. Clarified butter is called as Ghee in India and Pakisthan, monteiga de garrafa (Bottle Butter) in Brazil and Samnah in Arab countries.
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500 grams of Samolina (fine broken wheat).
250 grams of Ghee (Clarified butter).
100 grams of Cashew nuts.
100 grams of Raisins.
300 grams of Sugar.
1 liter of Milk.
1 spoon Cardamom powder.
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Add 3 spoons of ghee to a frying pan, heat and add the cashew nuts and the raisins. Fry until they turn brown. Remove them from the pan, add some more ghee and fry the samolina until it turns light brown.
Thake a thick bottomed vessel. Add two cups of water and the milk. As it boils, add samolina slowly so that no lumps are formed. Cook until the samolina particles turn semi-transparent and the contents turn into a dough. Add sugar, cardamom powder and stir well. Add the cashew nuts and raisins. Finally add the ghee. Mix throughly and cook until the entire preparation turns into a tender, smooth dough with ghee spreading all over.
SERVE HOT.
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Preparation Time: 30 Minutes |
Serves: |
| Recipe Origin: India |
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Submitted by: |
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M.P.R. RADHAKRISHNA
India |
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| This recipe has been viewed 3149 times. |
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