Easiest & Most Delicious Halwa

To make the easiest and most delicious halwa, start by heating ghee in a pan and adding powdered rusk. Cook on low flame for 4-5 minutes until it becomes aromatic and brown. In a separate pot, boil water and sugar, then add this mixture to the rusk while whisking continuously to prevent lumps. As it thickens, add cardamom powder and a bit more ghee, cooking until the ghee separates.

This halwa recipe uses powdered rusk, which typically contains wheat and gluten. To make it gluten-free, you can substitute the powdered rusk with gluten-free breadcrumbs or a gluten-free flour blend. Just ensure that the alternative you choose has a similar texture to maintain the halwa's consistency.

If you don't have ghee, you can use unsalted butter or coconut oil as a substitute. For the sugar, you can replace it with jaggery or a sugar alternative like stevia, keeping in mind that it may alter the flavor slightly. Additionally, if you don’t have cardamom powder, you can use cinnamon or nutmeg for a different flavor profile.

To store leftover halwa, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to a week. If you want to store it for a longer period, consider freezing it, where it can last for up to three months. Just reheat it gently before serving.

Halwa pairs wonderfully with a variety of accompaniments. You can serve it with a scoop of vanilla ice cream for a delightful contrast in temperature and texture. Alternatively, enjoy it with a side of fresh fruits like bananas or mangoes, or even a drizzle of honey for added sweetness. A cup of chai or coffee also complements the flavors beautifully.