How to make Khambati Halwasan -

Sun dried ground wheat mixed with semolina and cooked in milk.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Wheat (गेहूँ), Semolina

Cuisine : Indian

Course : Mithais

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For more recipes related to Khambati Halwasan checkout Churme Meve Ke Laddoo, Churma Laddoo, Churma Laddoo, Atta aur Dink ke Laddoo . You can also find more Mithais recipes like Anar ki Barfi, Caramel Bhapa Doi, Boondi Gulab Jamun, Multiflour Laddoo.

Khambati Halwasan

Khambati Halwasan Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Khambati Halwasan Recipe

  • Wheat 150 grams

  • Semolina 200 grams

  • Milk 2.5 litres

  • Alum a pinch

  • Sugar 300 grams

  • Saffron (kesar) 4-5 strands

  • Green cardamom powder 1 teaspoon

  • Almonds blanched and slivered 50 grams

Method

Step 1

Soak the wheat overnight. Drain and cover with moist cloth. Leave in a cool place for 24 hours. Sun dry and grind coarsely. Mix semolina, coarsely ground wheat in milk. Bring it boil on a high heat stirring constantly.

Step 2

Reduce the heat and cook for 15-20 minutes.Increase the heat and add alum.Cook till the time the mixture has almost dried up.

Step 3

Add sugar and saffron. Cook for few more minutes. Add cardamom powder and mix. Cook till it is completely dry. Divide in equal portions and press between the palm to flatten. Serve garnished with slivers of almond.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.