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.
- 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.
- In the same pan using the leftover ghee sauté the broken wheat/lapsi and till it turns pink.
- Add the cardamom powder, mace powder,nutmeg powder and saffron and mix well.
- Add milk and sugar and bring the mixture to a boil
- Next add the powdered gum. Now let this mixture cook on a low flame till all the moisture evaporates.
- *This is a lengthy process.Needs patience. It will approximately take 50-60 minutes.
- ** Take utmost care while mixing the hot mixture when in cooking process. As the bubbles tend to spurt out and burn your skin.
Garnish with almond slivers and serve.