By Ujjainee Roy
September 21, 2024
Green Chilli Halwa might sound unconventional, but it’s a unique and flavorful Indian dessert that combines a touch of spice with sweetness. This halwa is a perfect treat for adventurous food enthusiasts who want to experiment with flavors that dance between heat and sweetness. The spiciness of green chillies, balanced with sugar and ghee, results in a surprisingly unique dish that can be served on special occasions or as a dessert with a twist.
– 6–8 medium-sized green chillies (adjust to taste) – 1/2 cup semolina (rava/sooji) – 1/2 cup sugar – 1/2 cup milk – 1/4 cup ghee (clarified butter) – 2 tablespoons chopped cashew nuts – 2 tablespoons raisins – 1/4 teaspoon cardamom powder – A pinch of salt
Wash and dry the green chillies. Cut them lengthwise and remove the seeds to reduce the heat. Grind the chillies into a coarse paste using a little water.
Heat a non-stick pan and add 1 tablespoon of ghee. Add the semolina (rava) and roast it on low flame until it turns light golden and releases a nutty aroma. Remove from heat and set aside.
In the same pan, add another tablespoon of ghee. Add the ground green chilli paste and sauté on medium heat for 3-4 minutes until the raw smell disappears. Add the roasted semolina to the green chilli mixture and mix well. Gradually pour in the milk while stirring continuously to avoid lumps.
Add sugar, a pinch of salt, and mix until the sugar dissolves completely. Continue cooking on low heat, stirring frequently, until the mixture thickens. In a separate small pan, heat the remaining ghee and fry the chopped cashew nuts and raisins until golden.
Stir well and cook for an additional 2–3 minutes until the halwa reaches the desired consistency and begins to leave the sides of the pan. Transfer the green chilli halwa to a serving dish and garnish with a few more fried nuts