Habshi Halwa Recipe

Step 1: To begin making Habshi Halwa, first bring the milk to a boil in a heavy bottomed pan or kadhai

Step 2: Once boiled turn off the heat and add lemon salt mixed with water

Step 3: Cover the milk and allow it to sit for 5 minutes

Step 4: This is the time the milk will take to curdle

Step 5: When you open the lid, you should find the milk curdled

Step 6: Now, put the pan back on the heat and cook the curdled mixture on medium-high heat for about 30-40 minutes until half of the whey (or the water that has separated) has evaporated

Step 7: Next add the sugar and stir well until it has dissolved completely

Step 8: Add white vinegar and cook for 8 to 10 minutes

Step 9: Then, add the cocoa powder and maida along with ghee

Step 10: This will make the mixture glossy

Step 11: Continue to stir and once the halwa starts to leave the sides of the pan, sprinkle the Elaichi powder and saffron strands over it

Step 12: Mix well till combined

Step 13: Lastly add the slivered almonds and mix well

Step 14: To set the Habshi Halwa, grease a large plate with a rim, with ghee

Step 15: Transfer the cooked halwa to it and press it evenly into a slab, with your fingers

Step 16: Allow it to cool down completely and turn firm

Step 17: Slice it

Step 18: Serve Habshi Halwa as a dessert along with Paal Payasam during a festive lunch