Akhrot ka Halwa (Walnut Halwa) Recipe
| Ingredients | Quantity | Notes |
| Walnuts (Akhrot) | 1 cup (approx. 125g) |
|
| Ghee (Clarified Butter) | 1/4 cup
|
|
| Milk | 3/4 cup |
|
| Sugar | 1/2 cup (or to taste) |
|
| Cardamom Powder | 1/4 tsp |
|
| Saffron Strands | A few strands (Optional) |
|
| For Garnish | Chopped walnuts or pistachios |
step by step recipe
01
Lightly toast the walnuts in a dry pan over low heat for 2-3 minutes until they become slightly crisp. Be careful not to burn them.
Let them cool down completely, then transfer them to a grinder or blender and grind into a coarse powder (not a fine paste).
02
Heat the ghee in a heavy-bottomed pan or kadhai over low heat.
Add the coarse walnut powder to the melted ghee.
Sauté the powder on low heat for about 5-7 minutes, stirring continuously, until the walnuts absorb the ghee and release a rich aroma.
03
- Add the milk, sugar, and saffron strands (if using) to the pan.
- Increase the heat to medium and stir well, ensuring there are no lumps.
- Continue to cook, stirring frequently, until the mixture thickens considerably and starts leaving the sides of the pan. You will see the ghee separating from the mixture. This step usually takes around 10–15 minutes.
04
- Once the Halwa is ready, mix in the cardamom powder thoroughly.
- Serve the Walnut Halwa hot, garnished with chopped walnuts or pistachios.