Dum Ka Rote Halwa

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 (100 g) coarse Semolina
2 cups (250 g) Unsweetened Khoya (dried milk solids)
1 1/2 Cup (340 g) Sugar
1 cup Ghee (250 g) + 1 tbs
1 cup (165 g) Whole Almonds (for making almond paste)
1/2 cup Almonds and Cashews (chopped or sliced for garnish)
2 tbs melon seeds for garnish
1/8th tsp Saffron
1 cup half and half / Whole Milk
1/2 – 1 cup Whole Milk (for grinding almonds to a paste and for soaking semolina and saffron threads)

Instructions:

1. Pre heat oven to 350ºF. 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 until reduced to powder.

3. Grind the almonds with half the sugar separately in the food processor till reduced to a fine powder.

4. Add the ground khoya, remaining sugar and ghee and process to blend everything well.

5. Finally add the soaked semolina and the crushed saffron and pulse to combine everything well

6. Transfer this mixture to a heavy bottomed sauce pan or non stick 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, place it in the center of the preheated oven
and 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.

9. Remove from the oven and let it cool down to room temperature.

10. You can decorate the halwa with silver paper and serve it warm to your guests for dessert. You could warm it in the microwave just before serving it. Enjoy!

Recipe

Dum Ka Rote Halwa

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Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 42 minutes minutes

Course: Traditional

Cuisine: Indian Moghulai

Author: Fouzia Husainy

Ingredients

• 1/2 cup semolina coarse
• 2 cups / 250 g unsweetened khoya
• 1 1/2 cups / 340 g sugar
• 1 1/4 cup ghee
• 1 cup / 165 g whole almonds for paste
•  Almonds and Cashews for garnish sliced or chopped
• 2 tbs melon seeds for garnish
• 1/8 tsp saffron
• 1/2 - 1 cup half and half / Whole Milk for soaking semolina and saffron threads

Instructions

• Pre heat oven to 350ºF. Soak semolina in half and half or whole milk till it gets soaked well for 10 minutes.
• Cut the unsweetened khoya (Nanak Khoya or Bapu ka Khoya) into small pieces and blend them in a food processor until reduced to powder.
• Grind the almonds with half the sugar separately in the food processor till reduced to a fine powder.
• Add the ground khoya, remaining sugar and ghee and process to blend everything well.
• Finally add the soaked semolina and the crushed saffron and pulse to combine everything well
• Transfer this mixture to a heavy bottomed sauce pan or non stick 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.
• Grease a baking dish with ghee and pour the thickened halwa into it. Sprinkle the slivered almonds and melon seeds, place it in the center of the preheated oven and 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.
• When done remove from the oven and let it cool down till just warm.
• You can decorate the halwa with silver paper and serve it warm to your guests for dessert. This halwa is at its best and delicious when you eat it warm. Enjoy!

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