Halwa Multani is a traditional Pakistani sweet made with various ingredients, including flour. The flour typically used in making Halwa Multani is called "Multani Mati" or "Multani Sattu." Multani Mati refers to a type of flour made from roasted chickpeas (gram flour or besan) that has a distinct nutty flavor.
To make Halwa Multani, you will need the following ingredients:
- 1 cup Multani Mati (roasted chickpea flour)
- 1 cup ghee (clarified butter)
- 1 cup sugar
- 1 cup water
- 1/2 teaspoon cardamom powder
- A handful of nuts (such as almonds, pistachios, or cashews), chopped
Instructions:
- Heat the ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the Multani Mati (roasted chickpea flour) to the pan and stir continuously to roast it well in the ghee. Roast until the flour turns golden brown and releases a nutty aroma. This step is crucial for the flavor of the halwa, so make sure the flour is roasted properly.
- In a separate saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves completely and the mixture comes to a boil. This will create a sugar syrup.
- Once the sugar syrup comes to a boil, reduce the heat and let it simmer for a few minutes to create a slightly thick consistency. Remove from heat and set aside.
- Now, carefully pour the prepared sugar syrup into the roasted chickpea flour (Multani Mati) mixture. Be cautious as it may splutter.
- Stir well to combine the sugar syrup and flour mixture. Make sure there are no lumps.
- Return the pan to medium heat and cook the mixture, stirring continuously, until the halwa thickens and starts to leave the sides of the pan. This may take about 10-15 minutes.
- Add the cardamom powder and chopped nuts to the halwa. Mix well.
- Continue to cook for a few more minutes until the halwa reaches a desired consistency and the flavors are well incorporated.
- Remove from heat and let the Halwa Multani cool slightly.
- Serve the Halwa Multani warm, garnished with additional chopped nuts on top.
Enjoy your homemade Halwa Multani!