How to make Ginger And Oatmeal Halwa -
Oatmeal, crushed wheat, oat flour cooked with ghee and sugar and flavoured with dried ginger powder.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Oats (ओट्स ), Dry ginger powder
Cuisine : Indian
Course : Desserts
For more recipes related to Ginger And Oatmeal Halwa checkout Oats And Rice Kheer, Oats Apple Crumble, Oats and Nut Bars, Oatmeal ke Laddoo . You can also find more Desserts recipes like Chana No Halwo Brownie Cheese Cake Urad Dal Jalebi - SK Khazana Sponge Rasgulla
Ginger And Oatmeal Halwa Recipe Card
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 : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Ginger And Oatmeal Halwa Recipe
Oats 1 tablespoon
Dry ginger powder 1/2 cup
Wheat 1/2 cup
Ghee 1 cup
Oatmeal flour 1 tablespoon
Whole wheat flour (atta) 1 tablespoon
Sugar 1 cup
Almonds slivered, roasted 10
Pistachios slivered, roasted 15
Method
Step 1
Soak wheat in two cups of water for eight to ten hours. Drain and crush in a mixer. If it is too dry add a little water and crush.
Step 2
Heat half the ghee in a pan and sauté crushed wheat for five minutes. Add oatmeal flour and whole wheat flour and sauté for a further two to three minutes. Add rolled oats and continue to sauté. Add sugar and three cups of water, mix properly. Add more wa
Step 3
Dribble the remaining ghee from top. Add slivered almonds, pistachios and dry ginger powder and mix.
Step 4
Serve hot.
Nutrition Info
Calories : 3028 Kcal
Carbohydrates : 356.1 gm
Protein : 26.1 gm
Fat : 166.4 gm
Other : Iron- 15.3mg
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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.
