Green peas halwa recipe with step by step photos: A unique, super easy dessert prepared with green peas enriched with the goodness of mawa, almonds, and cashews. The blend of flavors makes the halwa truly delectable.
Ingredients
- Green Peas
- Fat – Ghee or clarified butter
- Sweetener – White granulated sugar
- Nuts – Almonds and Cashews
- Flavor – Cardamom powder
Instructions
- Take green peas and grind to make a coarse paste, adding 2-3 tbsp water. (Photo-1 to 3)
- Heat a pan. Once it turns hot, add ghee and let it melt. (Photo-4)
- Add the ground peas to it. Stir it continuously over medium flame till the moisture dries, peas have changed color and ghee has started separating from it. (Photo-5 and 6)
- Add sugar and water. Simmer the flame and stir continuously until it reaches the required consistency. (Photo-7 to 9)
- Add mawa, nuts, and cardamom powder. Stir until the mawa mixes well. Make sure to crumble or grate the mawa before adding. (Photo-10 to 15)
- Green peas halwa is ready. Serve warm or chilled garnish with sliced almonds.
Serving Suggestions
This green matar halwa tastes delicious and easy-to-make. Although, it doesn’t require any special occasion to relish this delight. Serve it at any festival, function, or family gathering. It could be served as an after-meal dessert as well.
Storage
You can freeze the halwa for 1-2 months. Just transfer it in a freezer-safe box and freeze. Thaw and warm before serving.
Tips
- Green peas: Green peas used in this are fresh. Use frozen, if fresh is not available.
- Stir the ground peas continuously while roasting. It shouldn’t stick to the pan.
- Ghee: Ghee or clarified butter adds a beautiful taste and flavor. However, ghee could be replaced with coconut oil or any oil.
- Sugar: White granulated sugar is used here. It helps to retain the green color as well. However, for health reasons, you could use sugar-free as well.
- Adjust the sweetness as per your tastes. For more sweetness, increase the amount of sugar.
- Mawa: The mawa I have used is soft. As it is homemade. You can roast the mawa for a few minutes if using the store-bought one.
- Mawa could be replaced with condensed milk or evaporated milk as well. Just make sure to reduce the sugar amount if using condensed milk. As condensed milk has already sugar in it. To make it more delectable you could use half condensed milk and half mawa as well.
- I have used almonds and cashews only. Use pistachios, coconut or any variation of nuts you like.
- Storage: You can freeze the halwa for 1-2 months. Just transfer it in a freezer-safe box and freeze. Thaw and warm before serving.
- The green peas halwa could be made without khoya also. Just replace water with milk and skip khoya. Follow the remaining process exactly. However, the real taste comes when khoya is added to it.
- For a vegan version replace ghee with coconut oil or any oil and khoya with coconut milk or cashew nut milk. Any nut milk of choice could be used as well.
- No need to use any artificial color. The lovely green color of the halwa comes from the green peas and the color really shines after adding sugar.
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Green Peas Halwa Recipe | Hare Matar Ka Halwa
A unique, super easy halwa, prepared with green peas enriched with the goodness of mawa, almonds, and cashews.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings5
INGREDIENTS ( 1 CUP = 250 ML )
- 1.5 cup green peas
- 4 tbsp ghee or clarified butter
- 6 tbsp sugar or more
- ⅔ cup water
- ½ cup mawa or khoya
- ¼ cup almonds and cashews
- ½ tsp cardamom powder
- Few sliced almonds for garnishing
INSTRUCTIONS
- Take green peas and grind to make a coarse paste, adding 2-3 tbsp water.
- Heat a pan. Once it turns hot, add ghee and let it melt.
- Add the ground peas to it. Stir it continuously over medium flame till the moisture dries, peas have changed color and ghee has started separating from it.
- Add sugar and water. Simmer the flame and stir continuously until it reaches the required consistency.
- Add mawa, nuts, and cardamom powder. Stir until the mawa mixes well. Make sure to crumble or grate the mawa before adding.
- Green peas halwa is ready. Serve warm or chilled garnish with sliced almonds.
Notes
- Green peas: Green peas used in this are fresh. Use frozen, if fresh is not available.
Stir the ground peas continuously while roasting. It shouldn’t stick to the pan. - Ghee: Ghee or clarified butter adds a beautiful taste and flavor. However, ghee could be replaced with coconut oil or any oil.
- Sugar: White granulated sugar is used here. It helps to retain the green color as well. However, for health reasons, you could use sugar-free as well.
Adjust the sweetness as per your tastes. For more sweetness, increase the amount of sugar. - Mawa: The mawa I have used is soft. As it is homemade. You can roast the crumbled or grated mawa for a few minutes if using the store bought one.
- Mawa could be replaced with condensed milk or evaporated milk as well. Just make sure to reduce the sugar amount if using condensed milk. As condensed milk has already sugar in it. To make it more delectable you could use half condensed milk and half mawa as well.
- I have used almonds and cashews only. Use pistachios, coconut or any variation of nuts you like.
- Storage: You can freeze the halwa for 1-2 months. Just transfer it in a freezer-safe box and freeze. Thaw and warm before serving.
- The green peas halwa could be made without khoya also. Just replace the water with milk and skip khoya. Follow the remaining process exactly. However, the real taste comes when khoya is added to it.
- For a vegan version replace ghee with coconut oil or any oil and khoya with coconut milk or cashew nut milk. Any nut milk of choice could be used as well.
- No need to use any artificial color. The lovely green color of the halwa comes from the green peas and the color really shines after adding sugar.
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