Halwaai masala

Kitchen tip # 86

by CHEF Kishore
Your Personal Chef.

Halwaai masala 

I m going to share a century old ,Traditional halwaai's secret recipe from Sindh with you .
My forefathers owned a huge dairy farm ,were traditional Old school Halwaai's & owned a massive sweetmeat shop in Sindh since 1870 

This Legendary recipe has been passed on to me as a family heirloom recipe by my mother who learnt it from my grandfather in the early 70's who learnt it from my great grandfather who in turn learnt it from his father .They used to make huge quantities of this masala on a Sil batta (Mortar and pestle ) back then. 
For the first time ever , I am sharing this amazingly Mind-blowing delicious & extremely versatile recipe with anyone at all . 
(Grandpa said that they used to make a hot milk beverage  by adding this blend to reduced hot milk and sell it as a suhaag raat(wedding night)beverage for the groom.) 


Ingredients :- 
1.5 Tablespoons Desi ghee (Clarified butter) for frying 

(Group A- Whole spices ) 

• 5 gms  kali mirri (black peppercorns)
• 5 gm  jaiphal (nutmeg )
• 20 gm green elaichi(cardamom)
• 2 inch piece of ceylon Daaalchinni( sri lankan curled cinnamon not cassia bark )

(Group B- Dry fruits )

• 150 gm Mamra Badam (Almonds)
• 150 gm pista (pistachios)
• 100 gm chilgoza/Neja  (pine nuts )
• 50 gm Chironji (Charoli) 

     

(Group C-Miscellenous)

• 50gm sukki gulaab patti(dried rose petals )
• 1  gm kesar (saffron)
• 1/2 tsp Haldi powder(turmeric) (for a yellow hue to the masala -completely optional )

prep# 1
Fry the group A ingredients in a Non stick pan on a low flame in 1/2  tablespoon ghee.Let the mixture cool completely and add it to a mixer-grinder and grind the mixture to a fine powder,pass it through a fine metal sieve and keep the powder aside 

prep # 2 
Then in the same pan,add 1 tablespoon ghee and fry the  the group B ingredients for a bit , gently roasting them and remove from the flame,let them cool down completely and keep them aside . 

Now finalize the recipe :-
add prep #1 & 2 and group C ingredients to the mixer grinder 
pulse the mixer grinder a bit at a time
 ( 2-3 seconds max. to avoid lumping -because the dry fruits contain oil and over grinding could result in a lumpy mixture)
until the mixture transforms in a coarse  powder .

store the masala in a air tight container in the fridge . 
Shelf life - About 2 months 

**Use it as Dhoodh  Masala powder (mix one tsp of this mithaai powder to 30 ml of chilled milk & mix with 200 ml hot milk )

**Use it in your Indian dessert recipes as the main flavoring like Kaju kesar katli , Mithaai squares,Laddoos,Basundi ,Kesar rabdi ,Dry fruit ice cream or Milk shake ,Mishti doi & so on .

**Can as a final garnish on Sweet rice,Saffron rice,Milk shake,Icecreams,Shahi tukda,Gulab jamuns,Rasgullas,Rabdi,Taayiri,Lapsi halwa,China grass,Falooda,Kharwas,Seera,Kheer,Payasam,Palada pradhaman,Sheer korma,Phirnee,Lassi,Mithaais and so on 

**sprinkle it on  savory recipes as a final garnish on your  Biryani,Pulao,Kebabs,Tikkas,Qorma,Kaaliya,Paaya,sheerwah,Haleem,Harees,Bhuna gosth,Rogan josh and so on -the possibilities are simply endless .  

**Pack it in a plastic seal-able pouch and put in in a small transparent decorative container or bottle , wrap it up like a gift with ribbons and a bow tie and gift it to your relatives  and friends for Diwali .They will bless you for it and you will have earned life long fans of your culinary skills. 

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