How to make Nagori Halwa Recipe. Special Nagori Halwa Recipe of Delhi

How to make nagori halwa recipe: As soon as the monsoon season arrives, the craving of some sweet food increases further. It is raining lightly, cold air is moving, and in such a situation, if you find hot sweet Nagori pudding, it is fun. In the streets of Delhi, this pudding is so famous that people reach to eat it in the morning by putting a long line. Think, when you can make it at your home yourself, that too just like Delhi’s pudding, then why go out. The taste of this halwa is so rich that if you eat it once, I will feel like making it in every monsoon. The fragrance of semolina, desi ghee, dry fruits and light cardamom makes this halwa very special. It does not take much hard work to make it, just a little right timing and care. It is usually eaten with a small kachori named Nagori, which is light salty and doubles the taste when it is found with halwa. Many people even eat it with paratha or roti.

The amount of ghee in this halwa is slightly high, which makes it soft and dissolving in the mouth. When the weather is slightly cold in the monsoon, then its taste looks even better. If you want, you can also give it in children’s tiffin or serve with evening tea. Its color is golden and the dry fruits decorated on top make it even more wonderful. Let us now learn how to make Delhi at home without delay.

Nagori pudding material

1. Frying swollen well

First take a heavy bottom embroidery. Add full ghee to it and let it get hot. Now add semolina to it and fry it on medium flame. Keep stirring continuously so that semolina does not burn. When the color of semolina becomes light golden and starts getting good fragrance from it, then understand that it is ready. It may take 10-12 minutes.

2. Add milk and cook
Now add milk slowly and keep stirring continuously. Keep in mind that the semolina will start getting thick for a while as soon as you add milk. Run well so that kernels do not fall.

3. Add sugar and flavor

When the milk mixes well in semolina and the pudding starts cooking a little, then add sugar to it. You can also add cardamom powder and saffron. Now keep running the halwa continuously. The pudding will look slightly thin as the sugar dissolves, but in some time it will become thick again.

4. Add dry fruits

When the pudding starts leaving ghee and separating from the edge of the pan, then add chopped cashews, almonds and pistachios. Mix well once. If you want, you can add a little more ghee from the top.

Way to serve
Serve this halwa hot. If you put some drops of dry fruits and Kevada water from above, then the smell will come even more amazing. Serve it with Kurkuri Nagori Kachori, or eat it with a spoon. Children will also like it very much.