Dahi ka halwa (curd pudding)

09 Feb Dahi ka halwa (curd pudding)

Last Updated on March 1, 2022 by blessmyfoodbypayal

Dahi ka halwa | curd pudding recipe | dahi halwa recipe with step wise pictorial and video recipe is here.

Dahi ka halwa | curd pudding recipe | dahi halwa recipe sounds something weird, unmatchable and odd. Right?

Same happened to us when we saw this recipe in a TV show. Though it was sounding something unreasonable but we had no reason not to believe in its possibility because it was presented by celebrity chef Pankaj Bhadouriya. So it was obvious that it must be very very delicious.

And yes it is found to be true. It tastes really awesome and easy too. Just few basic ingredients and you are sorted.

We have not made any change and experiment with the original recipe except have added shakkar whereas original recipe showed 1/2 cup brown sugar.

After adding shakkar we felt that halwa is little low in sweetness so we added little more shakkar and made it to 3/4 cup in total.

You may try it with brown sugar or shakkar. We didn’t feel anywhere that there were any restraint in adding regular sugar too, so you may go for it too, if you like.

We tasted it both warm and cool (room temperature) but we loved it cool more. All your choice and taste buds.

So without any delay, let’s begin the process.

STEP WISE PICTORIAL RECIPE OF DAHI KA HALWA

1. Firstly make hung curd & for that place a sieve over a big bowl.
2. Take curd which is fresh & shouldn’t be sour at all. Pour it in the sieve.
3. Place the bowl having sieve over it in refrigerator for 2 hours to drain out most of the water from curd. If you already have hung curd, then skip this process and take 1 cup of hung curd to make this recipe.
4. Take a heavy bottomed pan & add desi ghee in it.
5. When ghee melts, add semolina in it. Keep stirring on low flame.
6. When semolina turns golden brown, remove the pan from heat and let it cool down completely.
7. Add hung curd and shakkar & mix them properly.
8. Again place the pan on low heat and add saffron soaked milk in it. Mix.
9. Keep cooking on low flame until ghee begins to separate from mixture.
10. Add mace and mix.
11. Add cardamoms & rose water and mix.
12. Serve after garnishing.

NOTES

1. We need 1 cup of hung curd that is why 0.25 cup (2 tbsp) of extra curd is taken because when the water will be dripped out of curd, we will left with almost 1 cup of curd.
2. Bowl having a sieve over it, in which curd is placed, is kept in refrigerator because if curd will remain outside for 2 hours, it may turn sour.
3. If you have pre-planning of making this halwa well in time, you can begin the process of making hung curd at night and keep the bowl overnight in refrigerator.

DAHI KA HALWA – RECIPE CARD

Dahi ka halwa (curd pudding)

blessmyfoodbypayal

Dahi ka halwa or can say curd pudding sounds though unmatchable and it has an outstanding taste and texture and easy to follow process.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Indian

Servings 4

Ingredients

  

• 1.25 cup Curd
• 1/4 cup semolina/suji
• 1/4 cup desi ghee
• 3/4 cup shakkar
• 1 tbsp Saffron soaked milk
• Pinch of mace/javitri
• 1 tsp rose water
• 5-6 cardamoms crushed seeds only

For garnish

• Chopped nuts of your choice
• Rose petals

Instructions

 

• Firstly make hung curd & for that place a sieve over a big bowl.
• Take curd which is fresh & shouldn't be sour at all. Pour in the sieve & place the bowl having sieve over it in refrigerator for 2 hours. If you already have hung curd, then skip this process and take 1 cup of hung curd to make this recipe.
• Take a heavy bottomed pan & add desi ghee in it.
• When ghee melts, add semolina in it. Keep stirring on low flame.
• When semolina turns golden brown, remove the pan from heat and let it cool down completely.
• Add hung curd and shakkar & mix them properly.
• Again place the pan on low heat and add saffron soaked milk in it. Mix.
• Keep cooking on low flame until ghee begins to separate from mixture.
• Add mace and mix.
• Add cardamoms & rose water and mix.
• Serve after garnishing.

Notes

1. We need 1 cup of hung curd that is why 0.25 cup (2 tbsp) of extra curd is taken because when the water will be dripped out of curd, we will left with almost 1 cup of curd.
2. Bowl having a sieve over it, in which curd is placed, is kept in refrigerator because if curd will remain outside for 2 hours, it may turn sour.
3. If you have pre-planning of making this halwa well in time, you can begin the process of making hung curd at night and keep the bowl overnight in refrigerator.

PIN IT FOR LATER

YOUTUBE

For more easy and interesting recipes, please do visit our YouTube Channel and do subscribe it and also hit the bell icon. It’s free. Gratitude for subscribing.