Sweets/Mithai/Mishthan hold a special place in Indian cooking. Be it any occasion/function/festival, a sweet dish is a must.

Here’s bringing to you a very famous Gujarati mishthan HALWASAN. Popularly called the KHAMBHATI HALWASAN. As the name suggests, it comes from coastal border of Gujarat, KHAMBHAT(GULF OF CAMBAY).



  • 4 tablespoon ghee
  • 4 tablespoon broken wheat (daliya). 
  • **Lapsi rava can also be used. It is a finer form of daliya
  • 50gms edible gum (gondh/dink)
  • 100 gms sugar
  • 1 litre milk
  • 1/4 tsp cardamom (elaichi) powder
  • 1/4 tsp nutmeg (jaiphal) powder
  • 1/4 tsp mace (javitri) powder
  • 1/4 tsp saffron (kesar) strands(optional)
  • 1 tbsp almonds (badam) sliver for garnishing

***If you wish to make it without edible gum, then add a small pinch of alum powder while making.

Also the amount of ghee to be used would be reduces to less than half (1-2 tablespoon). Just enough to roast the broken wheat.


  1. Heat ghee in a thick bottom broad pan and fry the edible gum. Remove on an absorbent paper. Once cool put it in a mixer jar and grind to a fine powder.
  2. In the same pan using the leftover ghee sauté the broken wheat/lapsi and till it turns pink.
  3. Add the cardamom powder, mace powder,nutmeg powder and saffron and mix well.
  4. Add milk and sugar and bring the mixture to a boil
  5. Next add the powdered gum. Now let this mixture cook on a low flame till all the moisture evaporates.
  6. *This is a lengthy process.Needs patience. It will approximately take 50-60 minutes.
  7. ** Take utmost care while mixing the hot mixture when in cooking process. As the bubbles tend to spurt out and burn your skin.

Once done , flatten the mixture on a greased plate or make balls and flatten them like pedas.

Garnish with almond slivers and serve.


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