Gosht Ka Halwa

What did you say minced lamb in halwa?

A royal and rich Halwa which has its roots in Rampur in UP and is prepared with pounded  lamb meat, full-cream milk,  saffron strands, khoya and sugar , slow cooked , is not only creamy , melt-in-mouth but delectable too. It is served hot sprinkled with saffron strands , garnished with slivered nuts and dried and edible rose petals. Give it a royal touch by lacing it with silver leaf .

Preparation time– 20 minutes

Cooking time- 50 minutes

Serves-4 

Ingredients and Quantity:

Lamb / Mutton, boneless, cut into small dices- 200 gm.

Skimmed Milk- 600 ml. ….Divide into 3 equal parts of 200 ml. each

Full-Cream Milk- 200 ml.

Desi ghee (Clarified butter) – 100 gm.

Khoya (Mawa), grated- 115 gm.

Sugar- 04 tbsp. / as required.

Saffron- 1/4^th gm.

Green Cardamom powder- 1/2  tsp.

Green Cardamom, crushed- 06 nos.

Assorted Nuts, slivered : 01 tbsp.

Rose water / Screw-pine water- ½ tbsp.

Salt- a pinch

For the Garnish:

Saffron- a few strands

Assorted Nuts, slivered : 01 tbsp.

Edible and dried rose petals- 02 tsp.

Silver leaf (Chandi ka Warq)- 01 sheet small

Method:

Wash the diced mutton under running water for 8 times to 10 times, to get rid of any blood , dirt and the smell of  meat.

Boil 200 ml. skimmed milk in a heavy bottomed pan with the crushed green cardamom and diced mutton pieces .

Drain it and repeat this process again with another 200 ml. of  skimmed milk.

Drain it and repeat this process again with another 200 ml. of skimmed milk.

Prepare a smooth paste of the diced mutton pieces by pounding it by adding 200 ml. full-cream milk a little at a time along with saffron. Set aside.

Strain it through a fine sieve.

Heat desi ghee in a heavy bottomed Kadai.

Add the prepared paste.

Cook on medium heat  and keep stirring it until it turns light brown ensuring that it does not burn.

Add saffron strands, green cardamom powder, sugar, a pinch of salt and rosewater. Allow to simmer, stirring continuously.

Add the grated khoya and slivered nuts.

Cook until you see the ghee oozing out from all the sides of the Kadai.

Apply silver leaf ,serve hot garnished with slivered nuts and edible dried rose petals.

Chef Tips:

A pinch of salt is added to halwa, as it enhances and brings out the flavors and sweetness within.