Fried Wheat Milk Halwa
A rich and unique Parsi sweet dish made from dried wheat starch (wheat milk) that is rehydrated and slow-cooked in ghee and sugar. This traditional preparation transforms into translucent, gelatinous morsels with a chewy texture, studded with crunchy fried almonds and perfumed with cardamom, nutmeg, and rose water. Often compared to a rustic version of Bombay Ice Halwa, it offers a delightful contrast of textures and a deep, buttery flavor profile.
Ingredients
- 1 pound Dried wheat starch (wheat milk) (Originally '1 sher sukvelu ghaunnu dudh'. This is dried wheat starch/gluten chunks.)
- 2 cups Ghee (Originally '1 sher'. Used for frying and cooking.)
- 2 cups Granulated sugar (Originally '1 sher'.)
- 1/2 cup Almonds (Originally 'navtank' (approx 2 oz). Blanched and halved.)
- 1 tablespoon Cardamom powder (Originally '0.5 tola' (approx 6g).)
- 1 teaspoon Nutmeg powder (Originally '0.5 tola' (approx 6g).)
- 5 teaspoons Rose water (Originally '5 small spoons'.)
- 1 cup Cold water (Originally '0.5 sher' (approx 8-10 oz). Used for soaking.)
More recipes using Wheat starch
Wheat Starch Halwa (Ghaun-nu Dudh Halwa)
A glossy, gelatinous traditional sweet made from wheat starch, sugar, and ghee, possessing a chewy texture similar to Turkish Delight or Karachi Halwa. This rich dessert is slow-cooked until translucent and golden, then infused with the aromatic warmth of cardamom, nutmeg, and rose water. A classic Parsi delicacy often served on special occasions, garnished with crunchy almonds for a delightful contrast.
Wheat Milk Pudding
This traditional Gujarati dessert transforms simple wheat starch into a glossy, trembling pudding with a delicate texture similar to a firm blancmange. The wheat milk is painstakingly washed to remove acidity before being slow-cooked with rich buffalo milk and sugar until it achieves a luscious, thick consistency. Perfumed with aromatic rose water and optional saffron, this elegant sweet sets into a moldable form that melts in the mouth, making it a soothing and sophisticated treat.
Parsi Urad Dal and Wheat Starch Halwa
A rich and restorative winter confection from the Parsi culinary tradition, combining the earthy warmth of roasted urad dal and wheat starch with a luxurious blend of ghee and edible gum. This "Aradni Dal" is a simplified version of a historical tonic, featuring a delightful crunch from fried gum and nuts balanced by aromatic cardamom and nutmeg. The result is a dense, fudge-like sweet that is both comforting and energizing, perfect for cold weather.
Wheat Milk Kanji (Porridge)
A soothing and restorative traditional porridge, this Wheat Milk Kanji combines the creamy richness of milk with the strengthening properties of wheat starch. The dish is texturally complex, featuring a ground paste of almonds, pistachios, and 'Char Magaj' (a blend of four cooling melon seeds) that provides nutty depth to the smooth base. Finished with the aromatic trio of rose water, cardamom, and nutmeg, this warm pudding serves as an elegant comfort food or a nourishing breakfast.
Instructions
- 1Peel the almonds and cut each into two pieces. Crush the cardamom and nutmeg into a fine powder.
- 2Soak the dried wheat starch (wheat milk) in the cold water. Once soaked, add the sugar to the mixture and stir until well combined.
- 3In a tinned vessel or large kadhai (wok), heat the ghee thoroughly. Add the prepared almonds and fry them until they turn a crisp, golden-brown color. Remove the almonds with a perforated spoon and set aside.
- 4Reduce the heat to low or place the vessel over embers. The soaked wheat mixture may have settled at the bottom, so stir it well again to recombine. Pour the wheat and sugar mixture into the hot ghee. Stir constantly with a spatula.
- 5Continue cooking and turning the mixture until the white color changes and becomes clear and translucent ('nitro'). Do not break up any lumps that form; keep them whole (about the size of a betel nut or slightly smaller). Do not allow the mixture to brown or turn red. Once clear, sprinkle the rose water over the top. Remove from heat after a short moment.
- 6Immediately after removing from the heat, mix in the fried almonds, cardamom powder, and nutmeg powder. Serve warm or at room temperature.
You Might Also Like
Wheat Starch Halwa (Ghaun-nu Dudh Halwa)
A glossy, gelatinous traditional sweet made from wheat starch, sugar, and ghee, possessing a chewy texture similar to Turkish Delight or Karachi Halwa. This rich dessert is slow-cooked until translucent and golden, then infused with the aromatic warmth of cardamom, nutmeg, and rose water. A classic Parsi delicacy often served on special occasions, garnished with crunchy almonds for a delightful contrast.
Parsi Urad Dal and Wheat Starch Halwa
A rich and restorative winter confection from the Parsi culinary tradition, combining the earthy warmth of roasted urad dal and wheat starch with a luxurious blend of ghee and edible gum. This "Aradni Dal" is a simplified version of a historical tonic, featuring a delightful crunch from fried gum and nuts balanced by aromatic cardamom and nutmeg. The result is a dense, fudge-like sweet that is both comforting and energizing, perfect for cold weather.
Wheat Milk Pudding
This traditional Gujarati dessert transforms simple wheat starch into a glossy, trembling pudding with a delicate texture similar to a firm blancmange. The wheat milk is painstakingly washed to remove acidity before being slow-cooked with rich buffalo milk and sugar until it achieves a luscious, thick consistency. Perfumed with aromatic rose water and optional saffron, this elegant sweet sets into a moldable form that melts in the mouth, making it a soothing and sophisticated treat.
Dhanvarai Khandvi (Sweet Wheat Squares)
A traditional Parsi sweet confection made by extracting the starch from wheat (Dhanvarai) and slow-cooking it with rich coconut milk, ghee, and sugar until it forms a glossy, gelatinous halwa. This labor-intensive dessert, distinct from the savory Gujarati snack of the same name, features a translucent texture studded with crunchy almonds and perfumed with aromatic cardamom, nutmeg, and rose water. The mixture is set in trays and cut into delicate, chewy squares, making it a perfect treat for festive occasions.