Dahi Ka Halwa (Yoghurt / Curd Pudding)

 

            Ever heard of a dessert made of yoghurt? It is a recipe from the royal kitchens of India. Sounds weird, but actually it turns out very yummy. It is a Shahi dessert and is almost a lost recipe now. It is believed its origin is from the state of Rajasthan. The end product is like any other halwa / pudding that is generally made, but far more exotic and tastier. So this dessert can be a great festive / party dessert and I bet no one will be able to guess the core ingredient. 

          Very few basic ingredients goes into dishing out this halwa. Typically ground dry fruits and jaggery are used. However, I made use of semolina and plain sugar. Brown sugar can also be added. 

          So go ahead and give this exotic dessert a try and impress your loved ones. Check out the step by step pictorial recipe to prepare this Royal treat. 

• 2-3 tbsp. ghee
• 1/4 cup semolina
• 1 cup hung yoghurt, whisked
• 1/4 cup sugar 
• pinch of saffron soaked in 2 tbsp. water
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 tbsp. chopped almonds and pistachios
• few dry rose petals and few strands of saffron to garnish

          Heat ghee in a pan and add the semolina. Stir fry till light brown in colour. Keep aside to cool down slightly.

          Then add the hung yoghurt, sugar, rose water, cardamom powder and saffron water. 

          Mix everything well and put the pan back on flame. Continue to stir on a low flame for 4-5 minutes. 

          Now add the chopped nuts (reserve few to garnish) and continue to cook till the ghee separates and everything comes together.

          Garnish with the remaining chopped nuts, rose petals and saffron. Serve at room temperature or slightly chilled. 

                      Heat ghee in a pan and add the semolina. 

       Stir fry till light brown in colour. Keep aside to cool down slightly.

 Add the hung yoghurt, sugar, rose water, cardamom powder & saffron water. 

Mix everything well & put the pan back on flame. Continue to stir on a low flame for 4-5 minutes. 

                 Add the chopped nuts (reserve few to garnish).

      Continue to cook till the ghee separates & everything comes together.

          Garnish with the remaining chopped nuts, rose petals and saffron. 

                Serve at room temperature or slightly chilled.