Nishashte ka Halwa
A dense, chewy confection made from wheatgerm and clarified butter, scented with cardamom and studded with crunchy nuts.
Finishing spice
0.3 gFolded in at the end with the nuts (step 5)Everything else
Method
- Lightly coat a large baking sheet with a small amount of ghee and set it aside.
- Combine 250 g granulated sugar with 500 ml water in a heavy saucepan over low heat, stirring until completely dissolved. Bring to a boil over higher heat for 5 to 8 minutes until it reaches a single-thread consistency, then strain through a fine sieve into a clean pan.
- Whisk 120 g wheatgerm into 250 ml water in a bowl until a smooth, uniform paste forms. Tip this into the syrup and cook over medium heat, stirring constantly for 4 to 5 minutes until it gathers into a pliable mass.
- Pour in 10.2 g lime juice and keep stirring continuously for 5 to 7 minutes until the mixture begins catching on the base of the pan.
- Work in 125 g ghee and stir steadily for 7 to 8 minutes until the paste stops clinging to the pan's sides. Fold in 2 tbsp chopped pistachios, 2 tbsp blanched chopped almonds, and the finishing spice.
- Transfer the mixture onto the greased baking tray, smooth the surface flat, and leave to cool before cutting into pieces with a moistened knife.
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Unsalted butterUse 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.
Vegetable oilUse 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.
Mustard oilUse equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.
JaggeryUse equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.
Wholemeal flourUse the same weight in doughs or toppings, but add 1–2 tbsp extra water per 100 g; it lacks the nutty crunch.
Ground almondsUse the same weight for a crunchy topping or binding; it browns faster, so lower the heat.
BreadcrumbsUse the same weight, toasted, for texture; they are crisper and contain no wheatgerm.
Lemon juiceUse equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.
Dried mango powderUse 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.
Tamarind extractUse 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.
AlmondUse the same weight; cover with hot water for 5 minutes, then slip off the skins.
Blanched split almondUse the same weight; they are already peeled and split, so use whole or chop as needed.
Cashew nutUse the same weight; soak in warm water before grinding. They are softer and richer, so the dish will be creamier.
Pistachio nutUse the same weight; check if salted. If salted, rinse well and omit salt from the recipe.
- Almond
Use the same weight; blanch and sliver for garnish. It is milder and cheaper.
- Cashew nut
Use the same weight; split or grind. It is softer and gives a creamier paste.
Green cardamom seedUse 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.
Ground green cardamomUse 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.
White cardamom podUse 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.
Similar dishes
- Same: Both halwas are based on wheatgerm cooked in ghee with sugar and green cardamom.
- Different: Jauzi Halwa incorporates reduced milk, khoya, saffron, cinnamon, and nutmeg, but omits the lime juice used in this dish.
- Same: Both are Indian dishes built around wheat, with this dish using wheatgerm and Fada Ni Khichdi using cracked wheat or dalia.
- Different: Fada Ni Khichdi is a soft savoury one-pot mix of moong dal, carrot, tomato, green peas, turmeric, asafoetida, curry leaves, ginger, garam masala and coriander, while this dish is a dense ghee-rich sweet with sugar, lime juice, almonds, pistachios and cardamom.
- Same: Mysore Pak shares the same core flavorings and technique, combining sugar syrup, ghee, lime juice, and green cardamom to set a flour-based confection.
- Different: Instead of wheatgerm, Mysore Pak uses roasted chickpea flour cooked with four times as much ghee to create a porous, melt-in-the-mouth texture rather than a dense, chewy halwa.
- Same: Baadam ki Jaali shares granulated sugar, green cardamom and lime juice with this dish, and both are sweet nut-based confections.
- Different: Baadam ki Jaali uses blanched almonds, milk, icing sugar and edible silver leaf and is baked, while this dish uses wheatgerm cooked in ghee with almonds and pistachios.