Authentic Maida Halwa Recipe – Cardamom & Cashew Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Maida Halwa Recipe – Cardamom & Cashew Sweet

Introduction

Oh, halwa! Just the word conjures up warm, cozy feelings, doesn’t it? This Maida Halwa, with its delicate sweetness and lovely cardamom aroma, is a classic Indian dessert that’s been a family favorite for generations. I remember my grandmother making this during festivals, and the whole house would smell incredible. It’s a little bit of effort, but trust me, every single bite is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any halwa recipe. It’s a comforting, melt-in-your-mouth treat that’s perfect for celebrations or just a sweet little indulgence. It’s relatively simple to make, even if you’re new to Indian sweets, and the flavors are just divine. Plus, the addition of cashews and melon seeds adds a delightful crunch.

Ingredients

Here’s what you’ll need to create this delicious Maida Halwa:

• 0.5 cup Maida (All Purpose Flour) – about 60g
• 1.5 cups Water – 360ml
• A pinch of Yellow Food Color (optional)
• 1 cup Sugar – 200g
• 0.5 cup Melted Ghee – 120ml
• 3 tbsp Flavorless Cooking Oil
• 0.5 tsp Cardamom Powder
• 2 tbsp Chopped Nuts (Cashews, Melon Seeds) – roughly 15g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All Purpose Flour) – Types and Uses

Maida is the star of the show here. It’s finely milled wheat flour, giving the halwa its unique texture. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Ghee – Clarified Butter and its Importance

Ghee is essential for that authentic halwa flavor. It adds richness and a beautiful aroma. Don’t skimp on the ghee! If you’re unsure what ghee is, it’s clarified butter – the milk solids have been removed, leaving behind pure butterfat.

Cooking Oil – Choosing the Right Oil for Halwa

We use a little bit of cooking oil alongside the ghee to prevent the halwa from sticking and to help with the texture. Choose a neutral-flavored oil like sunflower or canola oil.

Cardamom – The Queen of Spices & Regional Variations

Cardamom is a must-have in Indian sweets! It adds a fragrant, floral note. I prefer using green cardamom powder, but you can also use black cardamom for a smokier flavor – though green is more traditional for halwa.

Cashews & Melon Seeds – Nutritional Benefits & Substitutions

Cashews and melon seeds (magaz tari) add a lovely crunch and some healthy fats. Feel free to substitute with almonds, pistachios, or even raisins if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a bowl, mix the maida, water, and a pinch of yellow food color (if using) until you have a smooth, lump-free batter. Set this aside for a few minutes.
2. Heat 1 tbsp of ghee and 1 tbsp of cooking oil in a non-stick kadai (a deep, heavy-bottomed pan) over medium heat. Roast the cashews until they turn golden brown. Remove them and set aside.
3. Now, pour the maida mixture into the kadai. This is where the patience comes in! Cook on low heat, stirring constantly to prevent sticking.
4. Keep stirring for about 5-7 minutes, until the mixture starts to thicken and lose its raw flour smell.
5. Add the sugar and continue stirring until it’s completely dissolved. Don’t rush this step!
6. Gradually add the remaining ghee and oil, about 1 tbsp at a time, stirring continuously until each addition is fully absorbed. This is key to getting that perfect, glossy texture.
7. Continue cooking and stirring for another 15-20 minutes. You’ll know it’s ready when the halwa starts to leave the sides of the pan, becomes glossy, and releases ghee at the edges.
8. Finally, mix in the cardamom powder and roasted cashews and melon seeds. Transfer the halwa to a greased pan.
9. Press firmly with a ladle to create an even layer. Let it cool for about an hour until it’s warm, then cut into squares. Serve at room temperature.

Expert Tips

A few little secrets to halwa success!

Achieving the Perfect Halwa Texture

The key is low and slow cooking. Constant stirring is non-negotiable! You want a smooth, glossy texture, not a grainy one.

Preventing Halwa from Sticking to the Kadai

Using a good non-stick kadai and adding the oil alongside the ghee will help prevent sticking. Don’t be afraid to scrape the bottom and sides of the pan frequently.

Knowing When the Halwa is Cooked Through

The halwa is ready when it leaves the sides of the pan, becomes glossy, and the ghee starts to separate. It should also have a lovely, fragrant aroma.

Variations

Let’s get creative!

Vegan Maida Halwa Adaptation

Substitute the ghee with an equal amount of vegan butter or coconut oil.

Gluten-Free Maida Halwa (Alternative Flour Options)

Maida isn’t gluten-free. You can try using besan (gram flour) or a gluten-free all-purpose flour blend, but the texture will be slightly different.

Adjusting the Sweetness Level

Feel free to adjust the amount of sugar to your liking. Start with ¾ cup if you prefer a less sweet halwa.

Festival Adaptations (Holi, Diwali)

During Diwali, I love adding a pinch of saffron to the halwa for a beautiful color and aroma. For Holi, you can use natural food colors to make it even more festive!

Serving Suggestions

Maida Halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a sprinkle of chopped nuts. A warm glass of milk alongside is also a classic pairing.

Storage Instructions

Store leftover halwa in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week, but it may become slightly firmer.

FAQs

Got questions? I’ve got answers!

What is Maida and can I substitute it?

Maida is a refined wheat flour commonly used in Indian cooking. While you can experiment with besan or gluten-free flour blends, the texture won’t be exactly the same.

How do I know when the halwa is cooked properly?

The halwa will leave the sides of the pan, become glossy, and the ghee will start to separate. It should also smell wonderfully fragrant.

Can I make this halwa ahead of time?

Yes, you can make it a day or two in advance. Store it in an airtight container at room temperature.

What is the best type of ghee to use for halwa?

Good quality, homemade ghee is best! But store-bought ghee works well too. Look for ghee that has a rich, golden color and a pleasant aroma.

How can I prevent the halwa from becoming rubbery?

Don’t overcook the halwa! Constant stirring and cooking on low heat are key to preventing a rubbery texture.