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
- 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 it in the sieve.
- 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.
- 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
- 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.
- 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.
- 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)
Dahi ka halwa or can say curd pudding sounds though unmatchable and it has an outstanding taste and texture and easy to follow process.
- 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
- 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.
- 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.
- 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.
- 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.
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Halwa with yogurt is something beyond my imagination and totally a fabulous creatitivity. Would love to experiment it sometime with greek yogurt. Lovely share…
Go ahead please. Thank you
Never heard or had Dahi halwa. Sounds interesting and delicious.
Thank you
This dahi ka halwa looks so so delicious ! Really this is completely new for me and I would definitely try this out sometime sure 🙂
You are gonna love it for sure. Thank you
I have heard about this recipe a lot, but never tried it. Can you taste the taste of yogurt or not? Or make the pudding little tangy?
It was indeed good beyond our expectations. One alien to recipe can’t guess, it is made of curd. Tangy or not, depends on the taste of curd.
Thank you for writing in.
That is indeed a very new recipe and something that I would have never thought of would be possible to make. Love the flavor of mace and rose water. And adding sooji was brilliant to give it some body.
Thank you so much
A totally new recipe for me, making halwa from thick yogurt. Amazing and it looks so delicious. Its a recipe that I definitely would love to try.
Go ahead for sure. Thank you
This is something different and an innovative one. It looks delicious and would like to have a scoop of it now.
Thanks a bunch
A very new recipe and sounds quite interesting. The pictures are a proof that it came out delicious…. worth trying indeed!
Absolutely delicious it is. Thank you.
I was amazed to see the recipe name and thought how you would have made it. It’s really very innovative and interesting recipe.
Thanks a bunch
This looks super delicious and just in time for the festival season!
Thanks
Dahi ka halwa is totally new to me – sounds so exotic and absolutely delicious. I love Chef Pankaj and her innovative recipes. This is a good one.
Absolutely Pavani. She’s exceptionally good. Thank you for writing in.
Dahi ka halwa is something new and unique for me. Before reading the whole recipe was wondering what probably you could have added to make it like halwa. And here comes Sooji, the star ingredient.
A wonderful share.
This is dahi as a whole, but yes, suji played it’s role. Thank you for dropping by.