How much more you could sweeten something that is sweet by itself?! I wondered as I was grinding about four sweet and fleshy guavas to make this halwa. No, I did not read about this recipe anywhere nor watched it being made. This was one of those spur-of-the-moment imagination recipes, the end result of which I love, though in the initial stages I had my doubts about how it would turn up. My reward to the one-hour churning in making this halwa was to sit back and watch my daughter relish every bit of the halwa. This, I felt, was the best way to get those nutritious guava seeds into your little ones!
Time taken: 1.15 h
- Medium-sized ripe guavas: 4-5
- Milk: 1 cup
- Sugar: 1/2 cup
- Ghee: 1 tbsp
- A pinch of salt
- A few slivered almonds, raisins, cashew nuts, chironji/cuddapah almond for garnishing
- Grind the guavas into a fine paste. Use the milk to help the grinding as it tends to thicken.
- Pour the guava–milk paste into a thick-bottomed pan and add the sugar to it. Stir till the sugar mixes with it.
- Add the salt and keep the vessel on a high flame. Stir till the sugar melts and the mixture starts to splutter.
- Lower the flame and continue stirring. Take care that the mixture does not stick to the bottom. Add the ghee and continue stirring till the ghee starts to leave the mixture.
- Put off the flame and garnish with roasted nuts.
- Serve hot or cooled.