1 1/2 Cups150 GmWhite Granulated SugarDivide into 1 cup and 1/2 cup & Keep
1CupWaterDivide as 3/4 and 1/4 cups
3tbspGheeOr Coconut Oil.
8-10 Cashew NutsBroken
Make the Oat milk
Soak the rolled oats with warm water for 30 mins to 1 hour
Extract oat milk in your juicer or in a blender [Blend and strain]. You Should have an approximately 600 mils of oat milk.
Keep it ready before starting the halwa recipe.
Make the Oat milk Halwa
In a thick bottomed pan add a tablespoon of ghee and the broken cashews. Roast until golden and then keep the cashews and the ghee aside in a small bowl.
In a same pan add 1/2 cup of sugar and 1/4 cup of water. Heat until the sugar melts and browns into a caramel. This step is crucial, gives the color to the halwa.
To the dark caramel, add the rest of the 1 cup sugar and 3/4 cup water.
Let is boil until double string consistency. The sugar syrup when dropped from a ladle should drop in two strings. Or you can cool a drop in water and put in between two fingers and check for strings.
Add the oat milk and stir well.
Keep stirring in medium flame until the milk and sugar starts thickening.
Add a tablespoon of ghee and keep stirring. Use a whisk for easier movement.
The color of the halwa will turn darker and the mixture will keep thickening. 5-7 minutes
Add the last of the ghee and keep stirring until the halwa starts leaving the sides of the pan.
Add the roasted cashews and mix well.
Cool and enjoy.
Use the oat milk recipe in my blog for more flavored oat milk halwa.
Do not skip the sugar caramel step, it gives the halwa the authentic color.
Do not add more than 3 tbsp ghee, the ghee will anyways come out from the cooked halwa and you may have to drain it.
Use the drained ghee, if any, in other desserts.
Cashew is optional, add almonds if you like.
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