Saffron halwa or kesari halwa recipe
Saffron halwa is a favourite dish of my daughter. It is very nutritious because it is prepare with wheat semolina, that is rich in carbohydrates, vitamins and various important minerals like iron, magnesium and phosphorus. Moreover the milk give added nutrition and saffron helps to prevent cough and colds. Halwa is ideal for toddlers’ breakfast or supper. Since the dish is sweet tasting, semisolid and homogeneous in consistency and texture you don’t have to try hard to feed your little one, they will love it.
A little less than half cup of semolina (200 gm approx)
500 ml milk
50 gm of sugar
2 teaspoon of ghee
A fine strand of saffron petal
Heat a kadai or a wok and add the ghee
The ghee will become hot immediately releasing smoke
Add the semolina and stir
When the semolina turn light golden brown add milk and 1 cup of water and stir contentiously to mix properly
Add the sugar and the saffron strand again stir contentiously.
When it becomes thick remove from the flame
Wait for some time to let the halwa cool down (halwa may appear cool on the surface but it may not so in the lower levels)
You may add cashew nuts and raisins to enhance the taste but personally I don’t prefer it for daughter because she has the tendency to swallow before chewing properly.
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