What is Raisins Halwa and What Makes it So Delicious
The classic Indian delicacy known as “Raisins Halwa” is created with sugar, ghee, and raisins. Throughout the years, many people have loved this delectable delight. It’s a versatile meal that tastes great either warm or cold. The combination of the ghee’s decadence and the raisins’ sweetness makes for a delectable dessert. You can have raisins halwa for dessert after dinner or as a snack with your afternoon tea. The success of India’s raisin halwa, which has spread throughout the globe because to its delicious taste and creamy consistency, is not surprising.
Black raisins Halwa or Kismis Halwa: Halwa is a popular Indian sweet, it has the texture of pudding and can be made with cereals, fruits, or vegetables (beetroot, carrot, etc.); it is often made during the festive season. It is prepared in ghee, along with lots of nuts, which add a very good texture and flavor to the dish. Raisins are a good source of anti-oxidants; they are rich in fiber and can prevent anemia.
Learn how to make Raisins halwa at home. Raisins halwa is something that every sweet lover should try.
Prepare this easy-to-make halwa for your friends and family and impress them with your culinary skills. Following these guidelines will ensure that your raisins halwa turns out perfectly every time.
The Health Benefits of Eating Raisins
A common Indian dish prepared with raisins, ghee, and sugar is called raisins halwa. It is a well-liked sweet food that has been consumed in India for millennia. It not only has a great flavor, but it also has a lot of health advantages. Consuming raisins can aid with digestion, lowering cholesterol, and even managing diabetes. Additionally, it is a fantastic source of antioxidants and dietary fiber, both of which can aid to shield the body from disease. Raisins Halwa is a great option for anyone searching for healthful sweet snacks or desserts with raisins!
A Step-by-Step Guide to Making Delicious Raisins Halwa
Ingredients:-
- Black Raisins -250 gm
- Ghee- 1/2 cup
- Cashew nuts – 15
- sugar- 1 cup
- cardamom powder – 1-1/2 tsp
- corn flour – 1/4 cup
- water – 3 tbsp
Instructions:-
1. Coarsely grind 250 gm soaked raisins (overnight soaked in water)
2. To a heated pan add 3 tbsp of Ghee
3. Toss some cashew nuts, until they turn golden
4. Now transfer the ground raisins to the pan
5. stir occasionally until the oil starts to ooze out it takes almost 25 to 30 mins
6. After 10 mins of cooking add 1 cup of sugar
7. To a bowl add 1/4 cup of cornflour and 3 tbsp of water. Stir and prepare a slurry without lumps.
8. Keep on a low flame and add the cornflour slurry, keep stirring continuously.
9. I have used a half cup of ghee for the whole process, keep adding 2 tsp of ghee every 5 mins of cooking, till the whole ghee is used up.
10. Add cardamom powder 1 and a half teaspoon
11. after 20 mins of cooking the halwa starts to ooze out the ghee and will hold shape. At this stage transfer, it to a dish and spread it evenly after cooling cut it into different shapes and forms.
Enjoy a Tasty & Nutritious Plate of Home-made Raisins Halwa
A delicious, wholesome, and delectable treat that is simple to make at home is raisins halwa. It’s a terrific way to indulge in sweets without sacrificing nutrients. The ingredients for this delectable meal are raisins, ghee, sugar, cardamom powder, and almonds. Additionally, it’s a fantastic way to use up cupboard leftover raisins. You may prepare this delectable delicacy with your family or friends with only a few simple ingredients and a little time in the kitchen. Why not try it out right now?
Raisins Halwa | kishmish ka halwa | dry grapes halwa
Ingredients:-
Preparation:
Coarsely grind 250 gm soaked raisins (overnight soaked in water)
To a heated pan add 3 tbsp of Ghee
Toss some cashew nuts, until they turn golden
Now transfer the ground raisins to the pan
stir occasionally until the oil starts to ooze out it takes almost 25 to 30 mins
After 10 mins of cooking add 1 cup of sugar
To a bowl add 1/4 cup of cornflour and 3 tbsp of water. Stir and prepare a slurry without lumps.
Keep in low flame and add the corn flour slurry, keep stirring continuously
I have used a half cup of ghee for the whole process, keep adding 2 tsp of ghee at every 5 mins of cooking, till the whole ghee is used up.
Add cardamom powder 1 and a half teaspoon
After 20 mins of cooking the halwa starts to ooze out the ghee and will hold shape. At this stage transfer, it to a dish and spread evenly after cooling cut it into different shapes and forms.
