In Indo-Caribbean culture, Halwa is made after the birth of a baby and is served to the mother to help “clean out her insides” as well as aide in breast milk production.
INGREDIENTS
- 6 heaping tbsp halwa masala (I used Maywah brand)
- 2 tbsp freshly grated ginger (blended with 2 tbsp water)
- 1 tsp turmeric
- ½ tsp black pepper
- ½ cup water (to make loose halwa paste)
- 1 ¼ cup all purpose flour
- 1 tbsp ghee for frying masala
- ¼ cup Condensed milk
MILK MIXTURE
- 1 12oz tin evaporated milk
- ¾ cup brown sugar
- 3 cups water
ADDITIONAL EQUIPMENT
- Sieve
INSTRUCTIONS
- Gather ingredients for masala mixture. Blend ginger with 2 tbsp water to make it smooth. Add to bowl with masala, turmeric, black pepper and ½ cup water. Set aside.
- Make milk mixture. Combine evaporated milk, brown sugar, and water. Set aside.
- Place flour by itself in a frying pan, on low-medium heat, let flour parch (toast) a few minutes until golden brown. Place parched flour into a deep mixing bowl.
- Pour milk mixture over parched flour, stir to mix. Lumps will form which is okay at this point. Set this mixture aside.
- In a deep or heavy bottomed pot, on medium heat, add ghee. When melted, add masala mixture. Fry masala 3-4 minutes.
- This next step comes together fast, so work quickly. In one hand hold sieve over pot with masala, using the other hand, pour milk mixture through sieve into the pot with masala. Sieve will remove the lumps. Use a spoon to press out any remaining lumps.
- Quickly give the halwa mixture a turn. Add condensed milk. Mixture will get thick within a few minutes on the stove. Remove from heat once halwa is no longer watery. If you desire a thicker, more solidified consistency, let mixture dry a few minutes longer.
- Taste mixture, if needed, add a few more tbsp condensed milk to sweeten. (Alicaspepperpot)
