Jauzi Halwa (Dry Fruits Halwa - Hyderabadi style)

 

          Jauzi Halwa, a Turkish origin dessert, travelled all the way to Hyderabad where it is a very popular. It is a very rich dessert that has loads of mixed nuts, dry fruits like dates and figs along with generous amount of ghee. Nutmeg or Jauz is the main ingredient that gives this halwa a unique taste and flavour. 

          It is cooked in saffron infused milk on a low flame by continuously stirring till you get an amazingly delicious halwa. This is an absolutely healthy dessert if you reduce the quantity of ghee. Typically, red food colour is added for some visual appeal. However, I skipped it. You may add if you wish. Garnish as desired and enjoy it at room temperature or chilled for a heavenly treat. 

            This particular dessert is a very old recipe that goes back to the Nizam era. It is said that the last Nizam of Hyderabad was fond of Jauzi Halwa and the present shop named Hameedi Confectioners in Hyderabad, which is more than 100 years old, is know for this yummy halwa. Earlier it was used as a medicine due to the presence of dry fruits.

             This Halwa is a great party recipe apt to be served during special occasions. So go ahead and give this royal dessert a try by checking out the step by step pictorial recipe to prepare it. 

• 1 cup mixed nuts (cashew, pistachios, almonds & walnuts)
• 3 dates, pitted
• 3 figs
• 1 whole nutmeg
• 3 cups milk
• a pinch of saffron
• 3 tbsp. ghee
• 1/4 tsp. cardamom powder (opt)
• 1/4 cup sugar or to taste
• chopped nuts, rose petals and few strands of saffron to garnish

          Soak the saffron in the milk for an hour. Grind the mixed nuts, dates, figs and nutmeg in a mixer grinder into a powder and keep aside. 

          Heat a pan and dry roast the ground powder for 2 minutes. Then add the saffron milk and simmer on a low flame by continuously stirring till it turns slightly thick.

          Now add the ghee, cardamom powder and sugar. Combine everything well and continue to cook till the ghee separates and the halwa turns thick. 

          Keep aside and bring it to room temperature before refrigerating it for an hour. Then serve chilled, garnished with few chopped nuts, rose petals and saffron.

                   Soak the saffron in the milk for an hour. 

Grind the mixed nuts, dates, figs and nutmeg in a mixer grinder into a powder & keep aside. 

                  Heat a pan & dry roast the ground powder for 2 minutes. 

Add the saffron milk & simmer on a low flame by continuously stirring till it turns slightly thick.

                   Add the ghee, cardamom powder & sugar. 

Combine everything well & continue to cook till the ghee separates & the halwa turns thick. 

Keep aside & bring it to room temperature before refrigerating it for an hour. Then serve chilled, garnished with few chopped nuts, rose petals & saffron.