Halwai November 8, 2018


• 1 cup – semolina
• 1 cup – Gram Flour (besan)
• 1 cup – Green Moong Dal Flour
• 1 cup – fresh Coconut
• 1 cup – Milk
• 1 cup – Sugar
• 1 cup – Ghee
• 4-5 strands of Saffron, dissolved in water
• 1/2 tsp – Nutmeg powder
• 20 – Cashewnuts


  1. Take a deep frying pan. Put ghee and fry each dry ingredients separately well until nice aroma comes out.
  2. Then keep all the dry ingredients in a bowl together.
  3. Now boil milk and water of same quantity.
  4. Take a round plate, grease it with a little ghee keep it ready.
  5. Now put remaining ghee in the pan.
  6. When it is little hot, transfer the dry ingredients to the pan.
  7. Fry for a second or two on medium heat, then add the boiling milk to the dry mixture and mix well.
  8. Be careful so that lumps are not formed, keep stirring until halwa consistency or thick sauce consistency then turn off the stove.
  9. Then add sugar to it.
  10. Mix well and add half a teaspoon of salt, dissolved saffron and nutmeg powder.
  11. Mix well and pour into the plate
  12. Decorate it with cashew nuts.
  13. When it is cool, cut it.

Recipe courtesy of Naganaresh