Perfect Multani Halwa Recipe
- Warm Milk – 2 1/2 litres
- Angoori or Almond powder – 50g or 2 tbsp
- Sugar – 500g
- Citric acid – 1 1/4 tsp
- Ghee – 2 tbsp
- Glucose – 100gm
- Atta – 50gm
- Almond Pistachio – 1/4 cup chopped
- Green cardamoms – 2 tsp
- Take a wok, put it on the flame and add atta, angoori or almond powder and 2 cups of water, mix well.
- Then add warm milk and cook on very low heat until it begins to boil.
- Keep stirring slowly, otherwise lumps may form.
- Then remove from flame and add citric acid (dissolve in 1 cup of water), when the milk changes into curdle form, put it back on the flame and cook on low flame until water dries.
- Then add sugar and cook to dry sugar water.
- When the mixture turns into thick form then cook on low heat while continue adding ghee glucose, cardamom powder, and stirring for 20 minutes or till the mixture gets separated.
- When mixture turns light brown, remove from stove and add chopped nuts.
- Serve hot with almond and pistachio garnishing.
Angoori/samnak or sumalaq- are same thing, it’s prepared from wheat sprouts and it’s a long process like Cultivating, planting, etc. It looks like flour and you can easily buy it at your local food mart or follow Angoori Recipe.
Recipe of Angoori:
- In a bowl, add 250gm wheat and soak in water for 3 days, then drain water and spread on a damp cloth and cover another damp cloth, leave it covered for 3 days, during this period, sprinkle water on it.
- On the 6th day, you will see that the wheat starts growing; when the plant grows to be half an inch long, remove from the seeds and place these plants under the sun and let them dry.
- Then ground and make powder.
- Your angoori is ready to use.
- Keep in dry and clean jar.