Jauzi Halwa- the lesser known Hyderabadi Sweet.
Desserts, Recipes

Jauzi Halwa- the lesser known Hyderabadi Sweet.

Labelled as the Nizam’s favourite sweet, the Jauzi Halwa at Hameedi Confectionery in Hyderabad is the stuff of legends with the shop dating back more than 100 years. The roots of the sweet lie in Turkey from where the owners had migrated.

This specialty sweet isn’t for the light hearted. It is Made using lots of ghee, sprouted wheat flour, milk, saffron, a special spice and nuts, cooked on low flame. The spice that is added to this Halwa makes its taste very distinct- Nutmeg or Jauz. My favorite part about this halwa being that it is light on sugar, with layers of flavors. While you might not be able to try it out at Hameedi in Hyderabad, here’s my version of Jauzi Halwa to try out at home this Eid.

Jauzi Halwa- the lesser known Hyderabadi Sweet.
Jauzi Halwa- the lesser known Hyderabadi Sweet.

Ingredients:

  • 1 litre Full Fat Milk
  • ⅓ cup Sprouted Wheat Flour
  • ½ cup Sugar
  • ¼ tbsp. Ghee
  • 1 tbsp. Cashews
  • 1 tbsp. Pistachios
  • 1 tbsp. Almonds
  • Orange food colour (optional)
  • ¼ tsp. Saffron Soaked in ¼ cup Milk
  • 2 Whole Nutmeg (jaiphal)

Method:

  1. Grind nutmegs into a fine powder, soak the saffron in ¼ cup milk and chop the nuts.
  2. Heat a heavy bottomed pan add in the milk, sprouted wheat flour, mix well and let it come to a boil while stirring in between.
  3. Cook on low flame while stirring in between, scraping the milk solids collected at the sides of the pan and mixing it in the milk.
  4. The milk will start to thicken and reduce, keep stir continuously to get a granular texture.
  5. When the milk achieves condensed milk like consistency, add in the ghee, sugar, saffron mix, food color (optional) nutmeg powder, mix well and cook for 2-3 minutes n low flame.
  6. Now add in the chopped nuts, reserving some for garnishing and mix well.
  7. Keep stirring the halwa and roasting on low flame till the fat separates for around 4-5 minutes.
  8. Garnish the Jauzi Halwa with some pure ghee and chopped nuts. You can also decorate it with silver foil or varaq.

Notes:

  1. You can replace the sprouted wheat flour with normal whole wheat flour or can also skip it, if not available.
  2. I have used lesser ghee in comparison to the original version. You can increase it upto ⅓ cup.
  3. Cook the halwa on a very low flame to get the perfect granular texture, while stirring in between.
  4. I’ve used some turmeric powder for the yellow color in place of orange food color.

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