Green Peas Halwa (Hare Matar Ka Halwa)
There are loads of fresh green peas in the market these days and I have been using them generously in my cooking. This Green Peas Halwa has been on my list of things to try and I finally got around to making it today. The outcome was a vibrant and delicious pudding, quite similar to Mung Dal Halwa and Besan Halwa in terms of taste, mouthfeel and consistency.
Tender, fresh peas are recommended for this dish (I don’t think the frozen ones would do this halwa justice). And make no mistake, this is not a healthy dessert by any means. Even though it is made with green peas and jaggery, it is still calorie-dense and high in fat and sugar like its counterparts. However, it is a celebration of fresh, seasonal produce and is definitely worth a try.
Recipe
Green Peas Halwa
(Makes 3-4 servings)
Ingredients
2 cups fresh green peas (measured after shelling)
Approximately 3 cups water, divided
Pinch of salt
Pinch of baking soda
3 tbsp ghee, divided
3 tbsp mixed nuts and dried fruit (I used 1 tbsp cashew bits, 1 tbsp almond flakes, 1 tsp melon seeds, 1 tsp chironji and 1 tbsp raisins)
1/2 cup jaggery, cut into pieces (you can use sugar if you like)
1/4 tsp grated nutmeg
2-3 tbsp crumbled, unsweetened khoya/dried milk solids (this can be substituted with unsalted ricotta)
1/2 tsp ground green cardamom
Method
Blanch the peas in 2 cups of boiling water along with a pinch of salt and baking soda for 5 minutes (this helps to bring out the natural sweetness and color of the peas).
Rinse and drain the peas. Transfer them to a blender/food processor and grind to a coarse purée along with 2 tbsp of water.
In a saucepan, heat the jaggery with 1/2 cup of water over medium heat. Stir until the jaggery is completely dissolved. Strain the syrup to remove impurities and reserve for later use.
Heat 1 tbsp ghee in a large, heavy-based frying pan and fry the nuts and dried fruit, drain and set aside.
In the same pan melt another tablespoon of ghee over medium heat. Add the pea purée and stir-fry on medium-low heat for about 10 minutes. The mixture will thicken and you will start to feel some resistance as you stir.
Add the strained jaggery syrup and continue to stir for another 10 minutes. The halwa will darken in color and start to glisten.
Next, add in the fried nuts and raisins along with the crumbled khoya and grated nutmeg. Lower the heat to a simmer and continue to stir for another 5-6 minutes.
Add the last tablespoon of ghee and the ground cardamom. Stir for a few more minutes until the halwa absorbs the ghee, then turn off the heat.
Serve hot and enjoy!
