| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 20g | 8g | 44g |
| sugars | fibre | protein | salt |
| 35g | 3g | 8g | 0.1g |
I cherish all the sensory delight that comes with preparing the Chironji and Almond Halwa. The warm, inviting smell as the ghee melts, the sweet crackle of the Chironji and almonds, and those luscious saffron threads unfurling in the milk. It’s a vibrant reminder of the diversity and richness of both our culinary heritage and the produce we enjoy here in the sunny valleys of California.
The Taste of Tradition
Chironji and Almond Halwa, a fruit-based treat, shares a lovely simplicity with our West Coast cuisine. Yet, it’s a dish steeped in the generations-deep traditions of Indian dessert making. It’s not all that dissimilar to American classics like fruit cobblers or compotes, but the addition of rose water and cardamom gives the halwa a unique, alluring character.
Fusion of Flavors and Health
True to the nature of my cooking, the Chironji and Almond Halwa also strikes a fine balance between indulgence and health-consciousness. The full cream milk and ghee infuse the dish with a comforting richness. Yet, the almonds and Chironji – the seeds of a deciduous tree native to India – are powerhouses of nutrients. They’re rich in protein, fibre, and healthy fats, and are known to aid digestion. Plus, the cardamom not only elevates the aromatic profile of the dish, but also has excellent anti-inflammatory and digestive benefits.
p>As a dessert, it’s wonderful on its own. Paired with a strong cup of green tea or your favorite digestive, it might just be the perfect way to round off an enriching meal. Furthermore, it can form a magnificent part of a banquet, served alongside other Indian-inspired dishes or with globally inspired, fruity main course salads and robust Californian wines.
The beauty of embracing diverse cuisines is that it brings everyone -adults and children alike- together, gathered around a single, multifaceted melting pot of flavors. And that unity, as much as the delectable dishes we share, is part of the nourishment we derive from food.
p>Bringing this dish to my dinner table feels like an intimate tale of my journey – fusing the West Coast consciousness for health and freshness with traditional recipes that spell comfort and contentment. I hope you’ll give this Chironji and Almond Halwa a spin in your own kitchen. Who knows, maybe it will become part of your own timeless collection, to be shared and savored with your loved ones just as it has in mine.
What You’ll Need
- 1/4 cups of Chironji
- 1 tablespoon of Ghee (clarified butter)
- 1/2 cup of almonds, blanched and peeled
- 1 cup of full cream milk
- 1 cup of sugar
- 1/4 teaspoon of cardamom powder
- 1 tablespoon of rose water
- A handful of chopped nuts for garnishing
- 2 cups of water
- 1 tablespoon of Saffron threads
Method
Step One
First, soak the Chironji seeds in 1 cup of water for 1 hour. Once they have softened, drain the water and grind them into a smooth paste using a food processor. Set aside.
Step Two
Next, take the blanched and peeled almonds and grind them into a smooth paste as well. Make sure to use a little water to help in the grinding process.
Step Three
Heat a pan and add the ghee to it. Once the ghee has melted, add the chironji and almond paste to it. Saute this mixture on a low flame for about 10-12 minutes or until it starts to turn golden brown. Keep stirring continuously to prevent the paste from sticking to the bottom.
Step Four
In a separate pan, bring the milk to a boil. As soon as it starts bubbling, add the sugar and cardamom powder. Stir continuously until the sugar has completely dissolved.
Step Five
Next, gradually add the milk mixture to the pan with the roasted paste. Continue to stir until the mixture starts to leave the sides of the pan. This could take about 10-15 minutes.
Step Six
Once the halwa has become thick and glossy, add the saffron threads and rose water. Stir well until everything is well combined. Switch off the flame and let it cool a bit.
Step Seven
Finally, transfer the Chironji and Almond Halwa to a serving dish. Garnish with the chopped nuts and saffron threads. Serve warm.
