Muscoth/muscat halwa Recipe

Cooking Directions

• STEP 1.Wash and remove the seeds from the muscat grapes. Blend them into a smooth puree.
• STEP 2.Heat ghee in a heavy-bottomed pan and add the grape puree. Cook on medium heat until it thickens.
• STEP 3.Add sugar and cardamom powder to the pan and continue cooking until the mixture reaches a sticky consistency.
• STEP 4.Transfer the halwa to a greased plate and spread it evenly. Garnish with chopped almonds and pistachios.
• STEP 5.Allow the halwa to cool completely before cutting it into desired shapes. Serve and enjoy!

Cooking Tips

• Make sure to remove the seeds from the muscat grapes before blending them.
• Use a heavy-bottomed pan to prevent the halwa from sticking to the bottom and burning.
• Stir the halwa continuously while cooking to avoid lumps and ensure even cooking.
• You can adjust the amount of sugar according to your taste preference.
• Store the Muscoth Halwa in an airtight container at room temperature for up to a week.

Storage and Serving

• Store the Muscoth Halwa in an airtight container at room temperature for up to a week.
• Serve the halwa as a dessert after a meal or as a sweet treat during festive occasions.
• You can also serve it with a scoop of vanilla ice cream for a delicious combination of flavors.