Rampur’s famous Habshi Halwa has become the identity of the city. The completely different taste and aroma of this halwa makes the tasters crazy. You will find many shops of Habshi Halwa in Rampur, but Hakimji’s Habshi Halwa is very famous. It is said that around 1930, Nawab of Rampur Hamid Ali Khan once went to Africa and he liked this halwa very much. Nawab Saheb became so crazy about the taste of halwa that he brought the halwa maker along with him. After this, Hakimji learned to make this halwa and started selling it in Rampur. This halwa is made with many hours of hard work. It takes about 3-4 hours to make it. This halwa, prepared with hours of hard work, has to be stirred continuously while making it.
Rampur’s Habshi Halwa
Earlier, it was prepared traditionally by grinding sprouted wheat. Wheat was used to make wheat flour. To make samanak, wheat is first soaked in water for 24 hours. Now take out the wheat soaked in water in a thick cotton cloth and keep it to germinate for about 4 days. When the wheat sprouts, take them out with a cloth. Now spread it well on a cloth and let it dry thoroughly in the sun for 3-4 days. Now after it dries, grind it in a mixer grinder. It has to be ground in a semolina-like form, neither very fine nor coarse. However, now it is being prepared from semolina, milk and ghee. The Mughals loved Habshi Halwa as a winter energy food. In this halwa, along with ghee, dry fruits and many warming spices are also used. If you want to make this halwa at home then we are telling you the easy recipe of Habshi halwa. With this you can prepare Habshi Halwa at home also.
Habshi Halwa Recipe
To make Rampur Habshi Halwa, you have to take thick full cream milk. Take about 1.5 liters of milk and put it in a pan and cook while stirring. Now add about half a cup of semolina in milk and stir while mixing it. Now add sugar as per taste and continue cooking the halwa. Keep adding ghee to the halwa in between and keep stirring. When the halwa starts turning light red while stirring, keep adding ghee to it again. Now the halwa has to be cooked so much that it starts getting caramelised colour. Halwa has to be stirred continuously so that it stops sticking. When the color of the pudding turns brown, add almonds. Take it out in a plate greased with ghee. Now freeze the halwa and garnish it with almonds or pistachios. When it cools down slightly, cut the halwa and eat it.
The specialty of this halwa is its roasting. Due to roasting for such a long time, this halwa does not spoil for many days. It also tastes amazing. You will not get to eat Habshi Halwa in any other city of India.