How to make Khasi halwa Poosanikai halwa recipe?
How to make Khasi halwa Poosanikai halwa recipe?
Heat a pan on medium flame and add the pumpkin. The 1 kg of pumpkin at the beginning has become a mere 300 grams now. Add in a cup of the strained pumpkin liquid and cook the pumpkin on medium flame until dry. When the pumpkin is cooking, soak a big pinch of saffron in half a cup of pumpkin liquid. Set aside.
What kind of food is halwa puri in Pakistan?
Halwa Puri is a Pakistani popular breakfast platter that consists of puris, chole masala, suji halwa and aloo ki bhujia. It’s a delicious combination of breakfast foods that’s popular throughout the region, but especially popular in Lahore. So, I’m a foodie as you all must know by now.
What’s the best way to make Halwa Poori?
This week I’m going to be sharing the ever popular halwa poori recipes with you, so that you too can make a delicious Pakistani brunch at home.
What kind of Pumpkin is used for Poosanikai halwa?
The warm Poosanikai Halwa, the pumpkin with a textural feel in the mouth, the golden yellow color, the melting ghee….what more can one need. Lets make this awesome wedding Poosanikai Halwa. That’s us at our wedding. That was a long time back. Its always better to pick up a pumpkin that’s aged well.
How long to cook Poosanikai halwa on medium flame?
When the Poosanikai Halwa starts to bubble on the sides, add in 2 tablespoon of ghee. Cook for another 3-4 minutes on medium flame. Add in a big pinch of the ground cardamom powder. The Poosanikai Halwa is done when the ghee streaks starts to appear on top. Serve Poosanikai Halwa hot.
Which is the best way to make halwa?
Keep in a medium flame and add the remaining ghee and stir continuously till you get a glossy texture . Cook for few more minutes to get it into halwa consistency and the mixture leaves the sides of the pan. Add cashew nuts and cardamom powder (if adding). Mix well. Halwa is ready to serve.