Habshi Halwa

Step 1: Curdle the Milk

1. In a large pan, add the milk and bring it to a boil.

2. Once it starts boiling, add the citric acid solution, turn off the heat, and cover the pan. Let it sit until the milk curdles and separates.


Step 2: Cook the Mixture

1. Once separated, turn the heat to high and cook the mixture until the water starts to reduce.

2. Add unsweetened cocoa powder and green cardamom powder, and stir well.


Step 3: Add Remaining Ingredients

1. When only about 1 cup of water is left in the pan, turn off the flame.

2. Mix in the sugar, vinegar, plain flour, and half the ghee.

3. Turn the flame to low-medium and stir continuously.


Step 4: Incorporate Ghee and Glucose

1. Add the remaining ghee one tablespoon at a time, stirring constantly.

2. When the ghee starts to float on top, add walnuts, almonds, and liquid glucose.

3. Stir until the mixture becomes completely dry and glossy.


Step 5: Set and Garnish

1. Transfer the halwa mixture into a greased tray and level it out.

2. Garnish with the remaining nuts and pistachios.

3. Let it cool completely.

4. Cut into squares and serve.


💡 Pro Tips for Perfect Habshi Halwa

1. • Always use full-fat milk for best results.

2. • Stir continuously to avoid burning or sticking.

3. • Ensure there’s no water left before adding liquid glucose.

4. • Store in an airtight container for up to 1 week at room temperature.


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