Nalla Halwa | Bandar Halwa Recipe

Nalla Halwa | Bandar Halwa

  • Prep Time
    4385 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Nalla Halwa | Bandar Halwa is a traditional dessert. 

Nalla Halwa | Bandar Halwa is a delicious sweet dish from the Bandar/Machilipatnam region of Krishna District, Andhra Pradesh. Bandar Halwa has a rich chewy texture filled with cashew nuts which makes Bandar halwa tastier & unique. This traditional dish is mostly prepared during the festive season. This traditional recipe passed on through generations. So, try to make this amazing dish in your kitchen and share your feedback in the comment section.

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This recipe was prepared by lovely Moms: Triveni Ji and Shanti Kota Ji From Andhra Pradesh

Tips and Suggestions by the Mom Chef:

  • The ratio of jaggery to wheat milk should be 1:1.
  • You can adjust the sweetness as per taste.
  • The ratio of ghee to wheat milk should be 1:3.
  • Check the jaggery by adding some drops in cold water. If it binds well and becomes a round shaped ball, then the jaggery syrup is ready, otherwise cook it for 1 to 2 minutes more.

For more such exciting recipes like Nalla Halwa | Bandar Halwa, please click on the following links :

  1. Gajar Ka Halwa | Instant Carrot Halwa
  2. Shakarkand Ka Halwa | Sweet Potato Halwa
  3. Whole Wheat Kernel Halwa | Sabut Gehu Ka Halwa

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Ingredients

  • Water - As required
  • Clarified Butter / Ghee - 3/4 Cup + For greasing
  • Jaggery / Gud - 1 Cup
  • Wheat / Gehu - 1 Cup
  • Cardamom Powder / Elaichi Powder - 1/2 tsp
  • Cashew / Kaju - 7 to 8 Fried + For garnishing
  • tsp = teaspoon

Instructions

  1. Soak wheat in the water for 72 hours. Change the water 2 times in a day in between.
  2. Then strain it and transfer it to a grinding jar. Add 1 Cup of water and grind it for a few seconds to prepare its paste.
  3. Take it out in a sieve and collect its milk by mashing the wheat. Transfer the wheat milk in a glass and keep it aside for 1 hour in the refrigerator.
  4. After 1 hour, when the wheat milk and water separates, remove the upper layers of water from it. Keep it aside.
  5. Heat 1 tbsp of ghee in a pan. Add jaggery and little water. Mix well.
  6. Boil it for 3 to 4 minutes on medium flame to prepare sugar syrup of two-string consistency. Keep stirring continuously.
  7. Check the jaggery by adding some drops in cold water. If it binds well and becomes a round shaped ball, then the jaggery syrup is ready, otherwise cook it for 1 to 2 minutes more.
  8. Now add the prepared wheat milk and mix well. Add cardamom powder and mix well.
  9. Now keep stirring continuously for 4 to 5 minutes by adding ghee to it.
  10. When the halwa becomes thick and leaves the pan, add cashews. Mix well.
  11. Once the halwa releases ghee, turn off the flame and take it out in a greased small bowl.
  12. Flip the bowl and take out halwa on a banana leaf. Garnish it with cashews.
  13. 'Nalla Halwa | Bandar Halwa' is ready to be served.

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