Jhat-pat Halwa
by Tarla Dalal
Jhat-pat halwa can be prepared within half an hour because it is made with common ingredients, and requires very little prior preparation and planning. The creamy taste of milk acts as a suitable base, which highlights the shades of saffron and cardamom. The topping of pistachios and almonds gives it a rich feel.
Jhat-pat Halwa recipe - How to make Jhat-pat Halwa
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 1/2 cups full-fat milk
2 tbsp sugar
1/2 tbsp fresh curds (dahi)
2 pinches saffron (kesar) strands dissolved in 2 tsp water
1/2 tsp cardamom (elaichi) powder
2 tbsp fresh cream
1 tsp almond (badam) slivers
1 tsp pistachio slivers
For The Garnish
1/2 tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers
Method
- Method
- Combine the milk, sugar and curds in a broad non-stick pan, mix well and cook on a high flame for 12 minutes, while stirring continuously and scrapping the sides.
- Remove from the flame and allow it to cool and blend in a mixer to a smooth paste.
- Transfer the paste into a bowl and add the saffron-water mixture, cardamom powder, fresh cream, almonds and pistachios and mix well.
- Pour it in a small plate, sprinkle cardamom powder, almonds and pistachio slivers over it.
- Refrigerate for at least 1 to 2 hours.
- Serve chilled.
Jhat-pat Halwa Video by Tarla Dalal
Nutrient values per serving
| Energy | 321 cal |
| Protein | 8 g |
| Carbohydrates | 24.7 g |
| Fiber | 0.1 g |
| Fat | 17.5 g |
| Cholesterol | 24.6 mg |
| Vitamin A | 342.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1.8 mg |
| Folic Acid | 11.5 mcg |
| Calcium | 343.1 mg |
| Iron | 0.6 mg |
| Magnesium | 41.6 mg |
| Phosphorus | 223.2 mg |
| Sodium | 34.5 mg |
| Potassium | 200.4 mg |
| Zinc | 0.2 mg |
Outbrain
This was one of the quickiest halwa i have ever made, and the taste is just supreme. This is a must try recipe. Follow the exact recipe, to get the best result.