Halwa is an old traditional sweet which is made in many different ways in Indian homes. Although halwa is also made from some vegetables including long moong and carrot, but it is mostly made occasionally, whereas halwa is mostly made from semolina or gram flour etc. Halwa is made in very simple steps and it does not require many ingredients. A little sweetness, ghee and some dry fruits…halwa can be made in just a few minutes with just these things, but some common mistakes spoil the taste of halwa. It will either become dry or appear sticky.
Halwa is made good only when each and every step is followed properly. This makes your halwa smooth and sweet tasting. Whether made of flour or gram flour… the taste of each type of halwa is different, but while making it, small things must be kept in mind. Let us know which mistakes can spoil the taste of halwa and how you can fix it.
Ghee ratio not being correct
Ghee is the life of halwa, hence it is very important that you keep the ratio of ghee correct. Some people also use refined, due to which the taste of halwa does not come out properly. If ghee is reduced then the halwa looks dry or sticky and the taste is also not that good. However, if too much ghee is added then it seems too heavy to eat. If you are making semolina, millet flour or gram flour pudding then keep in mind that add ghee after measuring it, like 1 cup flour and 1 cup ghee.
add water properly
Like ghee, if you add more or less water then the taste of halwa gets spoiled. Especially if you add too much water then the taste of halwa becomes completely useless. If you cook it too much to dry out the water, it becomes overcooked. Water should be added in this ratio like 1 cup of semolina and if you want light texture then you can add 2.5 cups of water and if you want normal texture then 2 cups of water is enough.
mistake of keeping gas flame on high
If you are making halwa of gram flour, semolina or any kind of flour, then you have to take utmost care of the flame. If the flame is too high, the halwa gets burnt immediately or sticks to the bottom. In such a situation, burning smell starts coming. Similarly, while frying flour, the flame should be kept low and stirring should be done continuously, otherwise the flour burns very fast. Always cook halwa on medium and low flame.
Be careful while frying flour
Many times people do not fry gram flour and semolina properly. If you fry less semolina and gram flour, the halwa will become sticky and the taste will not be pleasant. It should always be roasted until it turns golden. At this stage a pleasant aroma starts coming. Similarly, do not fry the millet flour too much. Otherwise the halwa becomes astringent.
Leave a Reply