All That ‘Matar(s)’: How To Make Matar Ka Halwa 

[{"selector":"#anim-1e831324-7cc1-41f9-8790-86708febd949 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9baf835c-1738-44c6-a180-d4891522ea8a","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-95ff151e-92b9-4af7-986f-c63f71ff47cc","keyframes":{"transform":["translate3d(0px, 196.05139%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] It is the season of peas, and we can’t make peace without some Halwa. So how about making the season’s special matar ka halwa, in the easiest possible way.

Ingredients

[{"selector":"#anim-18285230-db30-4a54-a72a-1b1ae7f87d78 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a00e3844-f0b4-4139-b001-f240b2137968","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a5ec72ac-6e82-42fd-a53b-d48ca3d6080d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bef2aa20-63aa-4642-975f-6061bbbbe455","keyframes":{"transform":["translate3d(0px, 165.01322%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 Cup Steamed Green Peas 2 tbsp Khoya 7-8 Cashew Nuts 7-8 Almonds 1/2 tsp Cardamom Powder 3 tbsp Ghee 1/2 cup Sugar

Step 1

[{"selector":"#anim-7d487632-b00f-4ba6-ad86-4597b09c5b61 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-a31494b7-094c-42a6-a914-9b922056ce8a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eda68b91-009b-49a5-9653-1364937dc5e1","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3d75422c-cff7-43e8-b581-97fb5563a369","keyframes":{"transform":["translate3d(0px, 348.37962%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make a course paste of matar in a mixer grinder and keep it aside.

Step 2

[{"selector":"#anim-786901d9-3ee3-4ea9-94b6-979e7a56459e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6518a1de-3cd3-4fd7-9150-b9585e1ce00d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-743b7f08-ba4c-4d74-9ef2-11f475e655a9","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9b0f1e58-deed-447e-9366-bed74bb10e29","keyframes":{"transform":["translate3d(0px, 171.25800%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In a pan, add ghee and sautee cashew and almonds. Transfer in a bowl. In the same pan add the peas paste and cook till ghee comes up to the sides.

Step 3

[{"selector":"#anim-a4da92de-4ae7-49c2-8875-e4a62e669ef4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-e39ec261-8dda-4952-a34d-5b78fd5eb008","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ef0969b8-5a7d-4389-ba4e-8274e42db1ed","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-85109ec9-50d0-475d-93de-277b974bfe92","keyframes":{"transform":["translate3d(0px, 213.63117%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Once matar begins to change its colour slightly, add sugar and mix well. Then add khoya and cardamom water.

Step 4

[{"selector":"#anim-89326607-98a2-4e96-901a-15447e34e591 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-25f96d65-f01e-4db3-af56-e31a4bce204d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5a1db416-5bb5-4bb9-8618-356631da644f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-74ed6f22-9e84-44f1-bd58-9d212bf70e3a","keyframes":{"transform":["translate3d(0px, 193.01265%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add the roasted nuts into the pan now and mix everything together for 2-3 minutes on low flame. Then, take off the heat and serve hot.