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Tuesday, 6 February 2018

Mutton Halwa / Pudding


          Ever heard of a dessert made of mutton? It is almost a lost recipe now. Sounds unique but actually it turns out very delicious. I came across this interesting never-heard-before-recipe in one of the cookery shows and so decided to give it a try. 

          The end product was like any other halwa / pudding that is generally made, but far more yummier. I bet no one will be able to guess the core ingredient. So go ahead and give this exotic dessert a try by checking for a step by step guide with picture to prepare it. 
         












  • 200 gms. mutton mince
  • 1 cup milk
  • 3 tbsp. + 1 tbsp. ghee
  • 1 tsp. cardamoms
  • 1/2 cup khoya (milk solids)
  • 1/4 cup cashew nut powder
  • 1/4 tsp. cardamom powder
  • 3 tbsp. sugar or to taste
  • pinch of saffron
  • 1 tsp. rose water
  • 2 tbsp. chopped nuts to garnish









          Wash the mince 3-4 times, preferably under running water. Boil 4 times with a pinch of salt and few cardamoms. When cool, discard the cardamoms and blend along with 1/4 cup milk into a smooth paste.

          Heat 3 tbsp. ghee in a non-stick pan stir fry the mince paste along with 3-4 cardamoms on a low flame till light brown. Add the remaining milk and saffron. Keep simmering for 2-3 minutes.

          Now add the sugar and cardamom powder and continue to simmer, by stirring continuously. Add the cashew nut powder and khoya.

          Mix everything well and stir fry till it turns thick and starts to leave the sides of the pan. Add the remaining ghee and give it a stir. 

          Switch off the flame and add the rose water. Transfer to a serving plate and refrigerate for some time. Garnish with the chopped nuts and enjoy as and when desired. 




                     Heat 3 tbsp. ghee in a non-stick pan stir fry the mince paste along with 3-4                                       cardamoms on a low flame till light brown. 




                         Add the remaining milk and saffron. Keep simmering for 2-3 minutes.



                  Add the sugar and cardamom powder and continue to simmer, by stirring 
                  continuously. 



                               Add the cashew nut powder and khoya.




                   Mix everything well and stir fry till it turns thick and starts to leave the sides 
                   of the pan. Add the remaining ghee and give it a stir. Switch off the flame and
                   add the rose water. 






                    Transfer to a serving plate and refrigerate for some time. Garnish with the
                    chopped nuts and enjoy as and when desired. 











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