{"id":9716,"date":"2020-01-19T12:57:55","date_gmt":"2020-01-19T12:57:55","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=9716"},"modified":"2020-10-30T09:57:16","modified_gmt":"2020-10-30T04:27:16","slug":"gosht-ka-halwa","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2020\/01\/19\/gosht-ka-halwa\/","title":{"rendered":"Gosht Ka Halwa"},"content":{"rendered":"

What did you say minced lamb in halwa?<\/strong><\/p>\n

A royal and rich Halwa which has its roots in Rampur in UP and is prepared with pounded \u00a0lamb meat, full-cream milk,\u00a0 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 .<\/strong><\/p>\n

\"\"<\/p>\n

Preparation time<\/strong>\u2013 20 minutes<\/p>\n

Cooking time- <\/strong>50 minutes<\/p>\n

Serves<\/strong>-4\u00a0<\/em><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Lamb \/ Mutton, boneless, cut into small dices- 200 gm.<\/p>\n

Skimmed Milk- 600 ml. ….Divide into 3 equal parts of 200 ml. each<\/p>\n

Full-Cream Milk- 200 ml.<\/p>\n

Desi ghee (Clarified butter) – 100 gm.<\/p>\n

Khoya (Mawa), grated- 115 gm.<\/p>\n

Sugar- 04 tbsp. \/ as required.<\/p>\n

Saffron- 1\/4th<\/sup> gm.<\/p>\n

Green Cardamom powder- 1\/2\u00a0\u00a0tsp.<\/p>\n

Green Cardamom, crushed- 06 nos.<\/p>\n

Assorted Nuts, slivered : 01 tbsp.<\/p>\n

Rose water \/ Screw-pine water- \u00bd tbsp.<\/p>\n

Salt- a pinch<\/p>\n

For the Garnish:<\/strong><\/p>\n

Saffron- a few strands<\/p>\n

Assorted Nuts, slivered : 01 tbsp.<\/p>\n

Edible and dried rose petals- 02 tsp.<\/p>\n

Silver leaf (Chandi ka Warq)- 01 sheet small<\/p>\n

Method:<\/strong><\/p>\n

Wash the diced mutton under running water for 8 times to 10 times, to get rid of any blood , dirt and the smell of\u00a0 meat.<\/p>\n

Boil 200 ml. skimmed milk in a heavy bottomed pan with the crushed green cardamom and diced mutton pieces .<\/p>\n

Drain it and repeat this process again with another 200 ml. of\u00a0 skimmed milk.<\/p>\n

Drain it and repeat this process again with another 200 ml. of skimmed milk.<\/p>\n

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.<\/p>\n

Strain it through a fine sieve.<\/p>\n

Heat desi ghee in a heavy bottomed Kadai.<\/p>\n

Add the prepared paste.<\/p>\n

Cook on medium heat\u00a0 and keep stirring it until it turns light brown ensuring that it does not burn.<\/p>\n

Add saffron strands, green cardamom powder, sugar, a pinch of salt and rosewater. Allow to simmer, stirring continuously.<\/p>\n

Add the grated khoya and slivered nuts.<\/p>\n

Cook until you see the ghee oozing out from all the sides of the Kadai.<\/p>\n

Apply silver leaf ,serve hot garnished with slivered nuts and edible dried rose petals.<\/p>\n

Chef Tips:<\/strong><\/p>\n

A pinch of salt is added to halwa, as it enhances and brings out the flavors and sweetness within.<\/p>\n","protected":false},"excerpt":{"rendered":"

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