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There are lots of food stories in every corner and lane of Hyderabad, and many of them will leave you feeling hungry. The City of Nizams is recognised not only for its tasty, aromatic biryani but also for its traditional desserts, and jouzi halwa is one of them. The sweet has a reddish-orange colour, and it is made with milk, nuts and saffron. Its flavour is further enhanced by the addition of large amounts of ghee.
Residents of the city love this sweet treat prepared in a dessert shop known as Hyderabad's Hameedi Confectioners. It was first made by an 11-year-old Turkish boy who was praised by the Nizam himself for his culinary talent. This halwa, which is typically made for festivals and special events, needs hours of constant stirring, careful temperature control, and a well-balanced combination of ingredients. Here are some essential tips following which you can recreate this royal dessert at home.
Choosing Good Quality Ingredients
For the base use full-fat milk and sprouted wheat flour. Use pure ghee which gives the dish its rich texture and aroma. Nutmeg gives the dish its warm spicy-sweet undertone while saffron strands give the golden colour and a floral aroma. Select high-quality dried fruits such as pistachios, cashews, and almonds, for crunch and nutty flavour. Before adding these to the halwa, cut them small and toast them briefly in ghee.
Cooking Process
Heat a heavy-bottomed pan over a medium flame. Then add milk to the pan, let it boil and mix sprouted wheat flour gradually, stirring constantly to prevent lumps. The mixture should be simmered for hours on low heat until it becomes granular in consistency. Stir continuously to avoid burning or sticking at the bottom of the pan. After that add saffron strands or food colour (optional). Workers at Hameedi Confectioners stir their halwa for up to 16 hours in shifts. Even though it might not take much time at home slow cooking is still necessary to get the ideal texture and flavour balance.
Flavour Balance
Jouzi halwa is known for its balanced combination of spices and sweetness. Add sugar gradually to prevent overpowering of ghee and saffron's inherent flavours. Due to its strong flavour, nutmeg powder should be used in small amounts. For more layers of aroma, you can also add cardamom or cinnamon powder.
Serving & Storing
After cooking, move the halwa to a plate and add melted ghee. For texture and visual appeal, garnish with chopped nuts such as cashews, pistachios, and almonds. Before serving, garnish your halwa with edible silver varq for a traditional Hyderabadi look.
Depending on your preference, jouzi halwa can be eaten either warm or cold. You should keep the leftovers in the refrigerator in an airtight container for up to a week, and their flavour improves with time.
Additional Tips
- Cook the halwa on a very low heat, and stir frequently, to get the perfect granular texture.
- You can use turmeric powder rather than using artificial food colouring for the halwa colour.
- If sprouted flour is not available, you can use regular whole wheat flour instead or skip it.
- You can reduce the amount of ghee according to your preference.
