Tag: India

Mango Saffron Shrikhand Cavity Cake {Eggless} … love at first bite!

Mango Saffron Shrikhand Cavity Cake…Yes you heard right. This isn’t just a simple layered cake. This delicious eggless cake has a cavity filled and then topped with the most indulgent and luxurious saffron shrikhand. That just means more deliciousness in every bite!

I absolutely love creating mango based desserts, and this year has been specially good. We’ve been blessed by a wonderful crop, and even though it’s now August, we’ve still got loads of fresh mangoes available. What you see above are some of the desserts I created over summer, and each one was special, each one gave us much joy at home! You can find some of the recipes on Instagram on my feed.

Cakes in every avatar – cheesecake, pudding cake, halwa cake, sheet cake, a mango misu/tiramisu inspired, loads of shrikhand {a hung yogurt delicacy from India which is as simple as it is delicious}, I made them all!

Some special occasion cakes scream summer. This one has all the quintessential flavours of an Indian summer. The eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand! Shrikhand is nothing but a hung yogurt/curd which is sweetened. I have flavoured it with saffron, so it’s a saffron shrikhand. It’s quite addictive on it’s own and pairs beautifully with the sponge moistened with saffron milk, and topped with fresh diced mangoes.

And if you don’t have the time to bake a cake, or just need dessert in a hurry, then try just mangoes layered with shrikhand. That’s divine too, just a little less celebratory! Yet, it’s always nice to offer something for everyone, so there you go!

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Mango Saffron Shrikhand Cavity Cake

This eggless cake has a cavity filled, then topped with the most indulgent saffron shrikhand!
Course Dessert
Cuisine Indian
Keyword baking, cake, dessert, eggless, eggless cake, homemade, Indian dessert cake, mangoes, one bowl, shrikhand, summer dessert, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people

Equipment

  • Oven
  • bowls
  • Whisks
  • Cookie Cutter
  • spatula
  • Piping bag
  • Nozzle

Ingredients

Eggless sponge

  • 180 g yogurt {store bought}
  • 100 g fine sugar
  • 75 ml light olive oil
  • 1/2 tsp baking soda
  • 3/4 tsp apple cider vinegar
  • 3/4 tsp baking powder
  • Pinch salt
  • 150 g all purpose flour
  • Generous pinch saffron
  • 2-3 tbsp pistachios chopped

Saffron milk

  • 50 ml milk warm
  • Pinch saffron

Saffron Shrikhand

  • 330 g hung yogurt {from 800g store bought yogurt} chilled
  • 160 g condensed milk chilled
  • Generous pinch saffron

Saffron Shrikhand Cream

  • 150 g cream {Amul}
  • 1 tsp agar agar
  • 150 g saffron shrikhand from above

Almond buttercream

  • 50 g unsalted butter room temperature
  • 50 g icing sugar
  • 1/4 tsp almond extract
  • To top
  • Diced fresh mango pistachio slivers, rose petals

Instructions

  • Preheat the oven to 180C. Lightly grease and line a 6″ baking tin.
  • In a large bowl, whisk together the yogurt, oil, sugar, baking soda, baking powder, apple cider vinegar and salt. Stand for 5 minutes until bubbly. Whisk in the flour until smooth, followed by the saffron and chopped pistachios.
  • Transfer to prepared tin and bake for about 45 minutes/until a tester comes out clean. Cool completely, then gently cut out a 4″ circle from the centre.
  • Slice the 4″ circle to give you 2 X 1″ layers.
  • Assemble {see reel on @passionateaboutbaking}
  • Return one layer to the cut out cavity to make the base of the cake.
  • Moisten with saffron milk, then fill the cavity with the shrikhand cream.
  • Top with the reserved second layer and moisten with saffron milk.
  • Place in the freezer for an hour for the filling to set.
  • Once the filling is set, pipe with almond buttercream, top with mango shrikhand, freshly diced mango, pistachio slivers and rose petals.

Saffron milk

  • Stir together, stand for 10 minutes. Chill for 30 minutes.

Saffron Shrikhand

  • Whisk well until smooth. Chill for an hour for the flavours to infuse. This should be nice and thick.

Saffron Shrikhand Cream

  • Whisk the cream with agar agar and simmer for 3-4 minutes, stirring constantly.
  • Cool, then whisk in the saffron shrikhand.

Almond buttercream

  • With a hand beater, whip the butter for 5-6 minutes until smooth. Whip in the icing sugar 1 tbsp at a time, then whip in the almond extract.

The Prettiest Eggless Saffron Pistachio Cupcakes with Saffron Buttercream .. you’ll love these

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream … for that time of the year when I suddenly want to sprinkle saffron on everything, go festive on desserts. Not sure whether it’s the weather cooling down or perhaps the onset of the festive season, I absolutely love saffron on everything sweet. Add in some nuts and rose petals, I’m in my happy place!

Made eggless saffron pistachio cupcakes one morning, and alongside a batch of fresh sweet butter. The butter was delicious, so my next thought was obviously a buttercream with saffron to tie in the festive flavours.. Seemed to be just the thing since the cupcakes had no butter!

The mix done and the tray lined with cupcake liners, yet the little demitasse coffee cups on the counter distracted me. Soon enough I was ladling batter into the little cups of every size literally making CUP-CAKES! They happily turned out really well, and the saffron was so luxurious in there, so calming.

The delicately spiced saffron buttercream just brought everything together really well. If buttercream is not your thing, try a saffron mascarpone. I’ve made a batch earlier with mascarpone and that was beautiful too, silky and luxurious!

You can find more EGGLESS recipes here!

You can find recipes with SAFFRON here.

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Eggless Saffron Pistachio Cupcakes with Saffron Buttercream

These Eggless Saffron Pistachio Cupcakes with Saffron Buttercream seem the perfect thing to celebrate the onset of the festive season. They come together in minutes, and the star is the frosting. saffron with pistachios adds luxury to these delicious cupcakes, the rose petals adding beauty.
Keyword baking, dessert, eggless, homemade, sweet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 cupcakes

Ingredients

Dry mix

  • 110 g all purpose flour/maida
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1 pinch saffron generous
  • 2-3 tbsp pistachios chopped

Wet mix

  • 120 g Greek yogurt {or hung/thick yogurt}
  • 75 g vanilla sugar {or plain}
  • 50 ml light olive oil
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar

Saffron Buttercream

  • 100 g unsalted butter room temperature
  • 100 g icing sugar
  • 1-2 tbsp cream {Amul}
  • Few strands saffron, pistachio slivers & rose petals to garnish

Instructions

Eggless Saffron Pistachio Cupcakes

  • Preheat the oven to 180C
  • Lightly grease 4-6 teacups/demitasse cups with oil. I used a mix of sizes.
  • Sift together the flour, baking powder and salt. Stir in saffron and pistachio. Reserve.
  • Whisk together the Greek yogurt and sugar with an electric hand blender until smooth, then whisk in the olive oil, baking soda and apple cider vinegar.
  • Stand for 5 minutes, then fold in the dry mix.
  • Divide between cups and bake for 15-18 minutes until risen and light golden brown/until a tester comes out clean. Remove to cooling rack and allow to cool.

Saffron buttercream

  • With an electric hand beater, beat the butter for 5-6 minutes until smooth and fluffy. Add the icing sugar and stir in, then beat until mixed in, followed by the cream. Gently stir in the saffron. Transfer to piping bag fitted with star nozzle and pipe over cooled cupcakes.
  • Garnish with pistachio slivers, saffron strands and rose petals.
  • Taste best same day when the frosting is fresh, light and fluffy.

Eggless Saffron Pistachio Halwa Madeleines

Eggless Saffron Pistachio Halwa Madeleines … one bite into these and the indulgence hits you. At three different times, 3 different people gave me similar feedback. One said halwa, another said laddoo, while a third said wow, like halwa, so good! So here we are, halwa madeleines.

One of my favourite ingredients to play around with in baking is saffron, and as I write this, the list of favourites just seems to multiply. Living in the Indian subcontinent is a blessing for people like me who enjoy the colours and chaos! There’s always something happening, a season change, or the onset of the festive season, often both together.

We’re blessed with local ingredients and flavours, local cuisines and a long year dotted with festivals. It’s enough to inspire anyone to constantly want to play with ingredients like saffron, pistachios, rose petals, ghee, almonds … as I said, the list is infinite, seems to multiply.

A while ago I made some Eggless Lime Madeleines which turned out really special. I think there’s some magic that gets created when almond meal and ghee come together, a certain indulgence. I’ve seen it in happen with my Wholegrain Mawa Cake, a cake that’s been tried several times by folk.

https://www.youtube.com/watch?v=JARELseglOMu0026t=96s

With a blog that’s constantly hungry, I keep thinking of new food to feed it. These madeleines were the result of this. Also the result of some rather fine saffron that I recently used from Urban Platter as I worked some recipes for them.

The Saffron Pistachio Vegan Coconut Pudding turned out rather special. I think I’ll share it next, but for now, these little halwa babies or rather, these eggless madeleines. If you don’t have a madeleine tray, perhaps make them in a mini muffin tray or even small mini tart tins.

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Eggless Saffron Pistachio Halwa Madeleines

Simple, staple ingredients and oh-so-festive, these Eggless Saffron Pistachio Halwa Madeleines are small treats perfect for tea time. Dip them into dark chocolate or perhaps white chocolate, else serve them as they are, fresh out of the oven. They are delicious warm when the flavours really play their magic, and great at room temperature too.
Keyword baking, chocolate, dessert, eggless, homemade, sweet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 madeleines

Ingredients

Dry mix

  • 40 g almond meal
  • 100 g all purpose flour
  • 1 tsp baking powder
  • Pinch salt
  • 2 tbsp chopped pistachios

Wet mix

  • 120 ml milk room temperature
  • 100 g honey
  • 70 g Ghee/ clarified butter melted, tepid
  • pinch Generoussaffron

To dip

  • 50 g dark couverture chocolate melted
  • 2 tbsp finely chopped pistachios

Instructions

  • Preheat the oven to 180C degrees.
  • Sparingly grease a 12 mold madeleines pan with ghee, and dust with flour.
  • In a large bowl, sift the almond meal, all purpose flour, salt and baking powder. Stir through the chopped pistachios.
  • ln another larger bowl, heat the ghee slightly {microwave for 30 seconds} and steep the saffron in it. Whisk in the honey, followed by the milk.
  • Stir the dry mix into the wet mix, stand for 5 minutes, then ladle into the mold.
  • Bake for 18-20 minutes until a toothpick tester comes out clean.
  • Turn gently onto a cooling rack, and cool completely.
  • Dip into melted dark chocolate and finely chopped pistachios if desired, then leave to set.

Charming St. Gallen with Switzerland Tourism #inLOVEwithSWITZERLAND {PART 2}

Have you heard of St Gallen? It’s a city in northeastern Switzerland, tucked away south of Lake Constance. It’s quite off the beaten path; one visit to the city and you are absolutely charmed! 

Post Davos, our group of 30 divided into specialist groups, and the food group happily headed to St Gallen, which incidentally is quite close to Zurich, a train ride away literally!

Our first morning in St Gallen saw us heading out explore the legendary the Bratwurst sausage & how it’s made at the butcher’s shop Schmid. The famous St. Gallen’s variety, known as “St. Galler bratwurst,” is most popular across Switzerland & is a must have.

Eat it in a burli roll or plated with a hearty potato rostii, or like Ken who hunts food, have it with curry! However, the rule is, NO MUSTARD!

That done, it was time to wine! We stopped by at The Haus of Wine in the village of Berneck, where 19 wine growers showcase their wine under one roof. St Gallens wine stands up to some of the best wine in the world, but only very limited quantities are produced. It was before noon, and I think we tasted the best of each vintage before noon!

Light headed & happy, Mount Santis, the highest mountain in the northeast of Switzerland, was our next destination! It stands tall at 2502 feet, about an hours scenic drive from St Gallen. The views from the top are absolutely breathtaking and on a clear day  you can see five other countries: Germany, Austria, Liechtenstein, France and Italy! It was quite overcast the day we visited, but there were other treats waiting for us!

Yes, the sweet folk had arranged a delicious sit down lunch especially for us, the food bloggers. We started off with Appenzeller Alpenbitter, a local specialty dark liquor brewed using 42 types of herbs. It’s very popular from the region as was the Mac & Cheese with bratwurst. Interestingly, it was served with an applesauce on the side, and the pairing was great. Schlorzifladen Special Cake was served for dessert, was delicious, and gone in no time!

It was a day of extended eating! Back to the hotel, quick showers and we hit the old city for a very inspired dinner at an almost 500 year old city castle, Gaststuben zum Schlossli. Headed passionately by Ambros Wirth, the proud St Gallener, regaled us with his great sense of humour, throwing open the doors of the kitchen to us.

His stories kept us entertained, with wine, cheese and finger food freely flowing. At the restaurant, hospitality, history & culture are seamlessly woven together. Produce from the region in offered on an extensive menu, and interestingly they try and include local produce that have been nearly forgotten like St Gallen blue potatoes, and medlar, an ancient forgotten fruit from the Roman times.

It was the most excellent meal, where conversations flowed as easily as the wines. Happy & well fed, we tumbled back to catch the bus to the hotel. We were quite knackered.

The next morning was mostly ours to explore. The traffic free old city with its cobbled streets and colourfully painted oriel windows was absolutely charming.

We spent one morning by the farmers market, leisurely coffees with local bakes at a traditional Swiss bakery, devouring Luxemburgerli, more coffee, chocolate shops, cake shops, patisseries…

Afternoon saw us hop on the self service funicular, The Mühleggbahn, that runs up the hillside from the old town for a picnic by the pond.

Light eats, local wine, fruits, dips, dried meat & such deliciousness later, we spent another hour just wandering the streets of the old city which are charming beyond belief.

The old city houses St Gallen Cathedral, a gorgeous 18th century baroque cathedral. The Abbey with the oldest library are a designated a World Heritage Site, and have just recently been opened to public. The beauty, art & ambiance is indescribable.

Hungry again, I grabbed a coffee gelato while @Kenhuntsfood hunted down a curry bratwurst! We then raced to catch the @swisstravelsystem 4:02 back to Zurich where a special private @flyswiss aircraft awaited to take us for our own flight over the Swiss Alps! {See it in Switzerland story highlights}.

This is just so pleasing! Everything in Switzerland works like clockwork, and everything there is ALL heart! Thank you Swiss International Air Lines, Swiss Travel System, Destination Davos Klosters and Switzerland Tourism .

We had the best time ever! 

Switzerland Tourism Influencer Summit, Davos. #inLOVEwithSWITZERLAND … again. {Part 1}

From the mighty Swiss Alps to rolling green meadows, countrysides that echo cow bells, the odd moos, Switzerland has so much to be discovered, it would take a lifetime. Perhaps more. Yes, I was back in this beautiful country after four years and it seems even more beautiful than ever!

Where does one begin talking about this incredible spot on the globe. For me, one word flows through, passion! A nation passionate about its heritage, its natural beauty, its culture, its everyday existence. Where else can you drink clear stream water straight from glaciers carried to taps in every nook & corner.

It’s a matter of pride & they know it! The air you breathe is clean, crisp fresh. Oh to fill your lungs with it and carry it back home! And all this hasn’t just happened. The Swiss are a hard working, passionate community who make sure this legacy lives on!

My second visit to Switzerland with Switzerland Tourism, the first had been a 10 day road trip shot for NDTV Good Times.

On a trip to Switzerland last month, a tiny group of 30 digital influencers from over 21 countries were invited to beautiful Davos, Graubünden.

Two of us joined from India {Aakash @WanderWithSky & me @PassionateAboutBaking}. Our hosts Swiss International Air Lines, Swiss Travel System, Destination Davos Klosters and Switzerland Tourism made sure it was a dream trip. We were divided into specialist groups, & post Davos, the food group happily {and hungrily} headed to St Gallen! {more about that later}

Fly Swiss flew us into Zurich, we met with a fellow influencer from Penang Ken @KenHuntsFood. Getting around Switzerland is the easiest thing ever. Armed with a unique all-in-one 1st class Swiss Travel Pass, we hopped onto the train to head for Davos.

The Swiss Travel Pass allows you unlimited travel by train, bus or boat, basically anything that moves you across the country, covering more than 90 cities & towns! If that’s not big enough, you get free admission to over 500 museums throughout Switzerland, and also includes mountain excursions to Rigi, Schilthorn, Stanserhorn and Stoos!

We were hosted at the very modern and beautiful Hard Rock Hotel, Davos and my first & last impressions about this entire time spent in Switzerland were overwhelmingly good!

… Everything worked like clockwork, very Swiss, and in the nicest possible way. Our stay in Switzerland was all heart as always, warm and fun; never a dull moment. Also possibly an undiscovered Swiss sense of humour kept us in splits throughout.

Our first day saw a trip into Graubunden with the amazing Petra {image above, right bottom ♥} from Destination Davos Klosters . She was all heart, patient, fun, passionate & all smiles always! She made our stay in Davos so worthwhile! Thank you so much Petra. We were so honestly so lucky to have you with us!

We had a day to do the rounds of Davos Klosters with Petra and of course our main areas of interest being around food – food products and producers. Our first stop was to visit a local farmer family Conrad in the scenic valley of Sertig. Rolling meadows, horses, cows mooing, bales of hay, goats, hens, cats … bliss!

It’s heartening to see the food chain in use, how the power of nature is harnessed, how nothing is left to waste. The super talented Monika and Nik are typical hard working Swiss farmer families who opened their home & heart to us. We watched in wonder – every edible flower & seed is put to good use, fruits are preserved, poultry & cattle reared, vegetables and herbs dried, liqueurs effortlessly hand made.

Quite overwhelmed, we headed to a typical Walser village in Monstein.

Nothing prepares you for the kind of natural & manmade beauty across Switzerland. Nothing! Every corner you turn takes your breath away!

Everything in perfect sync with the other, nature walks hand in hand with villages that seamlessly blend into the same colour palette, the same landscape. This is a very busy village in winter, yet was relatively quiet at the time we visited!

First quick stop a local brewery, Biervision Monstein AG, located in the former village dairy, a building over 100 years old. VIVA!!!

Founded in October 2000, Biervision began as the highest brewery in Switzerland, and uses water straight from the springs watered by glaciers. Under the Monsteiner brand, they offer specialities like cheese, bread, meat and chocolate product. They also make excellent schnapps!

A few chilled beers down, meats, cheese & chocolates devoured too, we sauntered along the picturesque village, a short walk to lunch to the rustic house that Veltlinerstuebli  hosts.

This place was like home. Run by Georg Flury and his beautiful wife Corina who have maintained, this vintage property has been running for 300 years. Low ceilings, tiled stoves and wooden beams offer an old world charm, while Georg offers an original menu.

We enjoyed fresh baked bread, sweet Swiss butter, dried meats, walnuts, local cheese & wine, then a really nice wild mushroom soup with Alpine flowers, game dishes with rostii. Of course the cherry on the cake, a very special dessert.

Well known beyond the borders is the blueberry cake with lots of fresh Davoser Schlagrahm. This cake is their speciality made from fresh berries from the nearby forest, picked at the right time. Because the berries are ripe & sweet enough, the cake is great. The pastry too was barely there, just enough to hold the pie beautifully.

The chef makes this almost completely without almonds and uses more berries than usual. In addition, they only use fresh ingredients from the farm, and this is possibly the trick to the best pie I’ve ever eaten.

Well from eating a pie, we set off to bake to be taught by the very charming and entertaining chief confectioner Matthias Heller of the traditional bakery & confectionery Schneiders in Davos. Food people are the best, and this was proved yet again. We had to most fun time learning to bake our very own nut cakes, a speciality of Graubunden.

That’s me, slicing up the nut cake that Ken baked, while Aakash/Sky took pictures while patiently waiting for his slice! That pie was amazing. A crisp butter shortcrust pastry filled with a walnut caramel filling. Simple, delicious, indulgent, & sweetly satisfying.

Do make sure you pick a nut cake from Schneiders if you are in the Graubunden region! It’s the best thing ever.

One last thing we did before we called it a long day, one that moved life clockwork. Imagine packing so much into a day! Our last stopover was at the Fleischzentrum Klosters Davos AG , a butchery, that follows the graubunden tradition and maintains a high standing craft.

It was here that I learnt to truly appreciate the real taste of dried meat, and I’m not even a meat person. If you do stop by the region, you MUST try the air dried meats.

The state of the art facility is run by two very passionate butchers & hunters – Samuel Helbling {above left}, and Florian Rudin {Florians sweet son Jason on the right} who bring innovation and spirit to this historic Swiss industry.

That was a wrap on a long day which ended with a rooftop beach party at The Hard Rock Hotel, then a sit down dinner at the ‘Abbey’, and we called it a night! The next day saw workshops with social media industry specialists, interactive sessions with the Swiss Tourism Board, a very engaged talk by Danny Bent, one of the UKs top 100 happy people …

… and then just like that, we grabbed our baked pies which had just been delivered and said goodbye to sweet Petra. Then raced to catch the 16:02 Rhaetian Railways panoramic train, a special Alpine Classic Pullman that had been arranged for us. It left ON THE DOT!!

Lavished with traditional specialities on board, local wine, cheese, dried meats, local breads, & the pies we baked, we were on our way to St Gallen! Do stay tuned for St Gallen!!

Badaam & Gulab Cake {Almond & Rose Cake} … colours for Holi

Badaam & Gulab Cake {Almond & Rose Cake}, a recipe inspired by Holi, the festival of colour. The no bake cake is eggless, simple & based on ayurveda. It’s no bake and gluten free too, yet above all, very delicious!

When you get to work with brands you admire, there’s bound to be endless inspiration like the Thandai Latte above. That’s just what’s happening as I work with Forest Essentials to create some colourful content around the brand philosophy.

The recipes are inspired by Holi, the festival of colour which is here. They are simple, in season and based on the principles of ayurveda.

I’ve done a bunch of recipes, a few you can catch on my gallery on Instagram, and Forest Essentials as well. I love how easily they capture colour, look festive and inspire too!

This particular recipe of the Badaam & Gulab Cake {Almond & Rose Cake} is inspired by their Almond, Pistachio & Honey Paste, is a huge favourite and tastes like a bite of almond heaven! It’s slightly adapted from a recipe the brand team shared with me. You must try making it.

If you wish to make it tomorrow, please soak the almonds right away. The most work it takes is peeling the almonds, and it’s well worth the effort. This yields a small cake, about 4″ wide approximately, and a little goes a long way.

You can also set the Badaam & Gulab Cake {Almond & Rose Cake} in a thali/flat tray and cut it into diamond shape pieces like barfi. If you choose to do that, perhaps line the tray with parchment first, or grease the tray to keep things simple. Or simpler, should I say!!

Don’t forget to tag me if you make this – Instagram Facebook Twitter

There are some more Holi Recipes you can catch on my friend Monika’s blog at Sinamontales too! Have a HAPPY HOLI! Hope it’s filled with a lot of colour, joy & happiness.

And for those who’ve been asking, I’m finally trying to shoot videos on recipes and food styling tutorials too. I’ve added a couple here, so please follow me on YouTube if you’d like to learn a little about how I style my frames, bake etc.

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Badaam & Gulab Cake {Almond & Rose Cake}

Badaam & Gulab Cake {Almond & Rose Cake} - a recipe inspired by Holi, the festival of colour which is here. The no bake cake is eggless, simple, in season and based on ayurveda.
Course Dessert
Cuisine Indian
Keyword dessert, eggless, gluten free, glutenfree, homemade, no bake, sweet
Prep Time 12 hours
Cook Time 15 minutes
Total Time 13 hours 15 minutes
Servings 8 people

Ingredients

  • 1 cup almonds
  • 3/4 cup sugar
  • 1 pinch saffron, generous
  • 1/8 tsp cardamom powder
  • 1/2-3/4 cup water {or cow’s milk}
  • 4 tbsp cow’s ghee
  • Few drops of rose water
  • Pistachios, rose petals, saffron strands to garnish

Instructions

  • Wash and soak almonds in lot of water for 4 hours {or overnight}. Discard water, peel off the skins and rinse the almonds well.
  • Blend almonds, sugar, cardamom powder, saffron with water {or milk} to
  • a smooth paste {or a slightly rough grind depending on desired consistency}.
  • Heat a pital/brass kadhai/wok or heavy bottom pan, add 2 tablespoon of ghee to it.
  • Add the ground paste and constantly stir the mixture as it can burn easily.
  • Add an additional 2 tbsp of ghee and cook till the halwa thickens, stirring constantly.
  • When it reaches desired consistency, stir in the rose water. Transfer to a brass (kansa) container to set.
  • Garnish with almond slivers, pistachios, rose petals.
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