An Indian Dessert: Halwa, Using Custard with Pistachio Topping

You will love this easy version.

There are 25 or more types and varieties of Halwa’s available across India if travel from North to South. Depends on the state Halwa’s originates from, each version carries its unique traits and flavor.

Halwa is dense and sweet, highly prevalent in Asia and the Middle East especially.

From what I have understood, Black Halwa from Kerala, Southern State, in India, is one of the most difficult to make the recipe.

Few steps in the making process itself take around 4–5 hours. The painful part is someone has to stir the mixture continuously for a few hours until the mixture thickens into a dense moisture form.

Kerala Black Halwa has been less sweet compared to other varieties since using palm sugar. I have tried out a few types, and some are extremely sweet enough to shoot my blood sugar to the sky.

The custard recipe is not a perfect replacement, but it’s a quick answer for anyone craving to have some less sweet homemade Halwa’s.

Ingredients

1/4 cup Custard Powder

1/2 cup water to mix custard powder

1/2 cup granulated sugar

1/2 cup water to melt the sugar

1 teaspoon lemon juice

1 tablespoon Ghee

1/2 teaspoon cardamom powder

1 tablespoon chopped almond or Pistachio or Cashwenuts of your choice

Preparation

• Mix custard and water well and keep aside to use later.
• Heat a pan on low-medium flame, add sugar and water, and mix well.
• Cook until sugar dissolves completely and boil the mixture for around 2–3 minutes.
• Add lemon juice and let the mixture boil.
• Remove the tiny foam developed from the side of the mixture.
• Now add the custard mixture and cardamom powder and let it cook.
• Stir it continuously until the mix starts to thicken; this would only take a few minutes.
• Add ghee and mix well and stir it, let the mixture cook for another 2–3 minutes.
• In a serving dish, the shape of your choice spread some chopped pistachio.
• Pour the Halwa mixture on top of the chopped nuts and spread it evenly.
• Allow it to cool down and refrigerate for another 30–45 minutes for a quick turnaround.
• Release the edges and flip it on a serving plate.
• Serve by cutting the Halwa into squares.

Notes

• Add more lemon juice if you would like to have a more citrusy flavor.
• I would suggest to let the Halwa settle at room temperature; this would take around 2–4 hours.
• Halwa can be kept at room temperature for 2–3 days, but best is to refrigerate for longer shelf life.
• Microwave it before serving the refrigerated Halwa.