Halwa
Sabudana Halwa is a traditional Indian sweet dish made using tapioca pearls (sabudana), ghee, sugar, and nuts. This melt-in-the-mouth dessert is especially popular during fasting days like Navratri, Shivratri, and Ekadashi. Light, gluten-free, and easy to digest, it is not only delicious but also provides instant energy.
Whether you are observing a religious fast or simply craving something sweet and satisfying, Sabudana Halwa makes a perfect choice. Let’s look at the simple recipe to prepare this delightful halwa at home.
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 2 tablespoons ghee (clarified butter)
- ¾ cup sugar (adjust to taste)
- 2½ cups water
- 2 tablespoons chopped cashews
- 1 tablespoon raisins
- ½ teaspoon cardamom powder
- A few saffron strands (optional)
Preparation Steps:
1. Soaking the Sabudana:
Start by rinsing the sabudana thoroughly 2-3 times until the water runs clear. Then, soak it in water for about 4-5 hours or overnight. Use just enough water to cover the sabudana so it becomes soft but not sticky.
2. Cooking the Sabudana:
In a deep pan, heat 2 tablespoons of ghee. Add the soaked sabudana and sauté for 2–3 minutes on medium flame. The pearls will start turning translucent, which means they are getting cooked.
3. Add Water and Sugar:
Now pour in 2½ cups of water and bring it to a boil. Stir continuously to prevent lumps. Once the sabudana pearls are fully transparent, add the sugar and stir well. You will notice the mixture becoming glossy and thick.
4. Add Flavoring and Nuts:
Sprinkle the cardamom powder and saffron strands (if using) into the mixture. In a separate small pan, heat a bit of ghee and fry the chopped cashews and raisins until golden. Add them to the halwa and mix everything well.
5. Final Touch:
Let the halwa cook for another 3–4 minutes, stirring occasionally. When the mixture starts to leave the sides of the pan, turn off the heat. Your Sabudana Halwa is ready to serve.
Serving Suggestions:
Serve the halwa warm, garnished with extra nuts or a few saffron strands. It pairs well with plain yogurt or can be enjoyed on its own.
Tips for Perfect Sabudana Halwa:
- Always soak sabudana well; under-soaked pearls remain hard and chewy.
- Do not overcook after adding sugar, as it can make the halwa sticky.
- Use good quality ghee for rich flavor.
- Adjust sugar according to your taste preference.
Sabudana Halwa is a comforting Indian dessert that’s quick to prepare and full of traditional flavors. With just a few ingredients, you can make a sweet that’s festive and fasting-friendly. Try it once, and it may become a favorite in your household.
