This flavour is something extraordinary, the taste just lingers in the mouth, a rich, nutty, evaporated milk flavour that makes you fall in love with the halwa. The first time I tasted this Bun Halwa was in Hotel Ajanta in Trichy. My children would rave about this Halwa. The only change that I made was that, I did not use orange food colour. At Hotel Ajantha they would use a little bit of orange colour. I have used little bit of dates syrup which further enhanced the taste. A very rich Halwa .
2 big milk buns ( chopped and deep fried in ghee to a golden colour )
Full fat milk – 4 cups ( boil the milk on sim flame, reduce the milk to 2 cups )
Dates syrup – 2 teaspoons ( I have used Lion brand dates syrup )
Cashew paste – 1 tablespoon
Almond paste – 1 tablespoon
Unsweetened milk Khoya – 3 tablespoons ( crumbled )
Sugar – 1 cup
Saffron – 2 pinches
Cardamom powder – 2 pinches
Nutmeg powder – 1 pinch
Ghee – 5 tablespoons
Chopped cashew – little ( fried to a golden colour in ghee )
Chopped pistachios – little
Saffron – a few strands
Heat a non stick pan. Add the ghee . Keep the flame on sim. Add the fried bun pieces. Add the evaporated milk. Stir gently. Leave it for 2 minutes. Next add the sugar, khoya, dates syrup, cashew paste, almond paste, saffron, cardamom powder and nutmeg powder.Mix. When the halwa starts to leave the sides of the pan switch off the stove. Pour the mix into a greased plate.Garnish. Cool. Cut to pieces and serve .
Chef’ s Tips
1) Cook the Halwa only on sim flame so that it retains it’s flavour’s.
2) Can also serve the Bun Halwa hot with a scoop of vanilla ice cream.
3) This quantity will serve four people. A very rich Halwa.
4) While deep frying the bun, instead of using full ghee can mix in a portion of oil also.