As the festival of Makar Sankranti is around the corner, celebrate this festival with delicious desserts and traditional North Indian recipes. On this auspicious occasion of the enjoyable festival, we are here with a unique and delectable dessert recipe that you are going to love. Air-dried Halwa with Strawberry Kulfi is a North Indian dessert recipe that you can prepare on this festive occasion and enjoy it with your friends and family. It is an easy to make dessert recipe that is filled with the richness of fresh ingredients. If you love strawberries and it's a unique combination with traditional dessert Halwa, then this recipe is for you! Made with semolina, strawberry, white chocolate and many other ingredients and dry fruits, it's a recipe that even kids will love. Apart from festive occasions, this dessert recipe can also be prepared on anniversaries, birthdays, kitty parties and game nights to treat your family and guests. To prepare Air Dried Halwa with Strawberry Kulfi follow the simple steps and enjoy it with your friends and family. (Recipe by: Chef Aditya Jha, InQ)
20 gm semolina
25 gm ghee
104 gm caster sugar
250 ml skimmed milk
10 gm pistachios
1 gm dry rose petals
3 gm beetroot
1 gm saffron
350 gm strawberry
75 gm demerera sugar
68 ml fresh cream
20 gm white chocolate
200 gm yoghurt (curd)
18 gm glucose
25 ml tequila
How to make Air Dried Halwa with Strawberry Kulfi
Place the semolina in a large shallow pan with the milk, sugar and ghee. Slowly bring to a simmer, then continue to cook until very stiff, sticky and the mixture forms a ball in the center.
Turn out onto a greased silicon mat. Place another silicon mat on top and roll out until very thin (about 2mm). Back onto the mixture and lightly roll the surface to set the pistachio and rose into the halwa.
Allow the halwa sheet to set and lightly dry at room temperature for 24-48 hours before cutting into rectangles for sheets. Now splash saffron water and beetroot juice on halwa sheet. Cut rectangles can be stored layered with baking paper in the chiller before use.
Place the puree in a saucepan with the cream, liquid glucose and demerara sugar. Gently bring the mixture to a simmer to dissolve the sugar, then remove from the heat. Fold in yoghurt and blend the mixture with a hand blender until smooth.
Strain the mixture, pour into beaker and freeze for 18 hours. Now churn the mixture and put in four cylindrical tubes freeze for one hour and roll into halwa sheet.
Place strawberry in a saucepan with the sugar over low heat and simmer until just soft enough. Now Pour in tequila, cover it by lid and cook for just 2 minutes. Cool it down and reserve in a glass container.