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Dum Ka Rote Halwa

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This is a very popular halwa in Chennai, India well known for its name “Dum Ka Rote”. It is basically a baked semolina pudding made with ground almonds, semolina, ghee, khoya (reduced milk solids)and saffron.

To make this halwa the mixture is first cooked on flame then baked in the oven on low. In olden days they baked on charcoal ovens with burning charcoals on the top and bottom of the baking dish. But the heat was kept on low and controlled by dextrous hands. It was baked on low heat for a long time till it became crusty at the top and at the base. The crust is a delicacy and we as kids would fight for it as it was the best part of the halwa. This halwa is what you would die for, as it is so insanely delicious!!

Basha’s “Dum ka rote Halwa” in Chennai is world famous (as he says in this video) and whosoever has tasted it once keeps craving for more. I am dedicating this recipe to one of my readers who was badly craving for it and requested me for its recipe. The recipe for Dum ka rote has been rotating in our family for many years. But I had to modify it and after many trials perfected the recipe and now it is the closest to Basha’s halwa I can say.  Here is the recipe:

Ingredients:
1/2 Cup Semolina (coarse)
2 Cups / 225gm Unsweetened Khoya
1 1/2 Cups / 330gm Sugar
1 1/2 Cup Ghee + 1 tbs
1 Cup / 115gm Almonds (for paste)
1/2 Cup Almonds and Cashews (chopped for garnish)
2 Tbs melon seeds for garnish
1/8th Tsp Saffron
1 Cup half and half / Whole Milk
1/4 Cup Whole Milk (for grinding almonds to a paste and for soaking saffron threads)

Method:
1. Pre heat oven to 350 degrees fahrenheit Soak semolina in 1 cup half and half or whole milk till it gets soaked well for 10 minutes.
2. Cut the Unsweetened Khoya (Nanak Khoya or Bapu ka Khoya) into small pieces and blend them in a food processor till reduced to powder.
3. Grind the almonds separately in a grinder first to a fine powder then add a little milk and grind to a fine paste with no lumps.
4. Mix together the sugar, ghee and the ground almonds with the khoya powder in the food processor and pulse till everything gets blended well. Transfer to a bowl.
5. Now add the soaked semolina and whisk everything with a hand whisk to a smooth thick batter.
6. Crush the saffron threads in a mortar and pestle, add some warm milk to it then add this saffron milk to the halwa mixture and mix well.
7. Transfer this mixture to a heavy bottomed sauce pan and on medium heat keep stirring till it comes to a boil and then starts slowly thickening. Do not stop stirring at this stage as it could get burnt at the bottom quickly. Finally when it starts leaving the sides, remove from the stove.
 
8. Grease a baking dish with ghee and pour the thickened halwa into it. Sprinkle the slivered almonds and melon seeds then drizzle the remaining ghee on top and place it in the center of the oven preheated at 325 degrees Fahrenheit.
9. Bake for 30-35 minutes until the layers at the top and at the base start browning and the sweet scented aroma of saffron is filling the air. Remove from the oven and let it cool down to room temperature.
10. The above picture was taken when I made the halwa again for a picnic. This time luckily I found the melon seeds at the Sri Lankan store.
11. As you see in the above picture all the nuts ( I used chopped cashews and almonds) and melon seeds are gathered in the center. This is because this time I changed the baking technique a bit. I used the convection bake (temp: 350 degrees fahrenheit) instead of the regular bake and as it baked all the nuts and seeds came from the sides to the centre. Also it got crispier on the sides and centre more compared to the previous halwa which got evenly crisp all over. I prefer the convection method of baking for this halwa as it had a beautiful crust and a crispy centre just like the Basha halwa. And it tasted delicious!
12. You can decorate the halwa with silver paper and serve it to your guests for dessert.

[mpprecipe-recipe:10]

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Comments

  1. Anonymous

    Omg! Finally! I could kiss you! Thanks very much! I have been looking for this recipe forever. I can't wait to make it!

    Reply

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