Ever heard of a dessert prepared with green chilies? Sounds unique but actually it turns out very delicious without any trace of any spiciness. The end product is like any other halwa / pudding that is generally made, but far more yummier. So it is an interesting twist to the traditional Indian style halwa. I bet no one will be able to guess the core ingredient.
In this recipe, I have made use of few big size green chilies, those meant for making pickle. The use of sugar balances out the heat from the chilies, thus creating a yummy dessert.
I flavored it with cardamom powder and rose water. This amazing halwa is for those who likes experimenting something different. So go ahead and give this exotic dessert a try by checking out the step by step pictorial recipe to prepare this rich, creamy and delectable Halwa.
- 250 gms. big size green chilies, deseeded & sliced
- 2 tsp. lime juice
- 2 tbsp. ghee
- 1/4 cup mashed khoya
- 1/4 tsp. cardamom powder
- 1/2 cup milk
- 1/3 cup powdered sugar
- 1 tsp. rose water
- 1 tbsp. slivered almonds & pistachios
- few dry rose petals
- few saffron strands
Boil the sliced green chilies along with lime juice twice for 2-3 minutes. Rinse well each time under running water. Once done, blend into a paste.
Heat ghee in a pan and sauté the ground chili paste for 2-3 minutes or till the ghee separates.
Now add the mashed khoya and cardamom powder. Give it a mix and continue to sauté, by stirring continuously till the halwa turns slightly thick.
Now add the mashed khoya and cardamom powder. Give it a mix and continue to sauté, by stirring continuously till the halwa turns slightly thick.
Then add the milk and simmer on a low flame till the halwa turns thick and the ghee separates.
Add the sugar and keep stirring till the halwa turns into a desired consistency. Switch off the flame and add the rose water. Mix well.
Transfer the halwa to a serving dish and garnish with chopped pistachios, almonds, dry rose petals and saffron.
Then enjoy this exotic dessert at chilled or at room temperature.
Boil the sliced green chilies along with lime juice twice for 2-3 minutes. Rinse well each time under running water. Once done, blend into a paste.
Heat ghee in a pan & sauté the chili paste for 2-3 minutes or till the ghee separates.
Add the mashed khoya & cardamom powder.
Mix well & sauté, by stirring continuously till the halwa turns slightly thick.
Add the milk simmer on a low flame till the halwa turns thick & the ghee separates.
Add the sugar & keep stirring till the halwa turns into a desired consistency.
Switch off the flame & add the rose water. Mix well.
Transfer the halwa to a serving dish && garnish with chopped pistachios, almonds, dry rose petals & saffron.
Then enjoy this exotic dessert at chilled or at room temperature.
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