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.

Safed Maans (White Mutton Curry - Rajasthani Style)

          This is one of the signature dishes of Rajasthan, where mutton is cooked in a white based mild and creamy textured gravy. This is a very yummy and a rich mutton curry. The use of yoghurt, khoya, milk, dry fruits, cream, etc. enhances the flavour of this delectable dish. It simply tastes awesome when had with naan, tandoori roti, kulcha, pulao, jeera rice, plain biryani or just hot steamed rice. So check out the step by step pictorial recipe to prepare this traditional delicacy.

• 500 gms. lamb with bones, cubed
• 2-3 tbsp. oil
• 2-3 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 5-6 cloves
• 1/2 tsp. whole peppercorns 
• 1 mace
• 5-6 whole dry chilies
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1/2 cup yoghurt
• 1/2 cup milk
• 2-3 tbsp. khoya
• salt to taste
• 1 tbsp. fresh grated coconut
• 1 tsp. poppy seeds
• 5 almonds
• 5 cashew nuts
• 2 green chilies, slit (opt)
• 2 tbsp. cream
• 1 tsp. kewra water

          Make a paste of coconut, almonds, cashew nuts and the poppy seeds. Grind the onion, ginger and garlic and keep aside. 

          Pressure cook the mutton with 1 tsp. salt, whole garam masala (in a potli), bay leaves and 2 cups water for 15-20 minutes on a low flame after the first whistle. Seperate the mutton from the stock and keep aside.

          Heat ghee and oil in a pan and sauté the dry chilies and asafoetida for few seconds. Add the onion paste and sauté for a minute. (Do not let it brown).

          Add the boiled mutton and stir fry for 1-2 minutes. Add the almond paste, khoya and yoghurt. Mix everything well and sauté for some time. 

          Now add the milk, salt to taste, slit green chilies and the reserved stock. Bring it to a boil and simmer till the gravy thickens to a desired consistency. 

          When done, add the cream and kewra water. Give it a stir and switch off the flame. Serve hot with naan, tandoori roti, kulcha, hot steamed rice, jeera rice, pulao or plain biryani. 

                      Pressure cook mutton with 1 tsp. salt, whole garam masala (in a potli),
                      bay leaves & 2 cups water for 15-20 min. on low flame after the first 
                      whistle. Separate mutton from the stock & keep aside.

                      Heat ghee & oil. Sauté dry chilies & asafoetida for few seconds.

                       Add onion paste & sauté for a minute. (Do not let it brown).

                        Add boiled mutton & stir fry for 1-2 minutes. 

                       Add almond paste, khoya & yoghurt. Mix well & sauté. 
                      

                      Add milk, salt, slit green chilies & reserved stock. Bring to a boil 
                       & simmer till gravy thickens to a desired consistency. 

                       When done, add cream & kewra water. Stir & switch off the flame.

   Serve hot with naan, tandoori roti, kulcha, steamed rice, jeera rice, pulao 
                     or plain biryani.