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 n 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 to create this recipe. The recipe for Dum ka rote has been rotating in our family for many years. But it called for eggs which I did not like at all. It gets a different texture like custard when you add eggs to it. Then I thought what is the difference between Shahi Egg Sweet (Ande ki mithai, another popular dessert in Chennai) and dum ka rote as both have the same ingredients and taste. So I started experimenting and after many trials and errors perfected the recipe. Those who have tried my recipe tell me that it is like Basha’s halwa or even better.
Here is the recipe:
Ingredients:
100 g coarse semolina
250 g unsweetened khoya (dried milk solids)
375 g sugar
250 g ghee (clarified butter)
150 g whole almonds
1 cup half and half / whole milk for soaking semolina
1/2 cup almonds chopped or sliced for garnish
2 – 4 tbs melon seeds for garnish
1/8th tsp Saffron
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. Grind the khoya with the remaining sugar and ghee and process to blend everything well. Transfer everything to a bowl.
5. Now add the soaked semolina and the crushed saffron and mix with a whisk or spatula to combine everything well. In order to get a grainy texture which is desired you have to mix it manually. If you pulse it with the other ingredients, the coarse grainy texture of the semolina will be lost and the dum ka rote will have a pasty texture. You could also heat the ghee on medium flame in the pot and then add all the other dry ingredients followed by the soaked semolina.
6. Transfer this mixture to a heavy bottomed sauce pan or non stick pan and on medium heat keep stirring till it starts bubbling and 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.
7. Grease a baking dish with ghee and pour the thickened halwa into it. Sprinkle the slivered almonds and melon seeds on top, place it in the centre 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.
8. As the halwa is baking in the oven, it slowly starts browning at the top and bottom and the sides become crusty and crunchy which is the best part of the halwa. Once this magic happens it is the signal that the halwa is just right and should not be left in the oven even for a minute as too much darkening gives a bitter taste to the halwa.
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!
Notes:
1. Please weigh all the ingredients correctly to get the delicious taste like Chennai’s Basha halwa
2. Finely grind the almonds with sugar to avoid lumps and to get a dry almond powder
3. Pulse the khoya too with sugar to get a smooth texture.
4. By pulsing the semolina with the other ingredients, the coarse grainy texture of the semolina is lost and the dum ka rote gets a pasty texture which we do not want.
5. It tastes delicious when the top layer and sides turn brown and crusty.
6. Please check the melon seeds and pick out the discoloured ones before garnishing the halwa.
7. This halwa is to be served warm to enjoy well.
8. Refrigerate the left over halwa and warm it in the microwave before eating.
Recipe
Dum Ka Rote Halwa
Equipment
- A pot, a food processor, a wooden spatula, a silicon scraper and a baking pan.
Ingredients
- 100 grams coarse Semolina
- 250 g grams Unsweetened Khoya (dried milk solids)
- 340 g Cup Sugar
- 250 grams Ghee 250 g + 1 tbs
- 1 cup 165 g Whole Almonds
- 1/2 cup Almonds and Cashews chopped or sliced for garnish
- 2 tbs melon seeds for garnish
- 1/8 th 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
- Pre heat oven to 350ºF. Soak semolina in 1 cup 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. Transfer everything to a bowl.
- Now add the soaked semolina and the crushed saffron and mix with a whisk or spatula to combine everything well. In order to get a grainy texture which is desired you have to mix it manually. If you pulse it with the other ingredients, the coarse grainy texture of the semolina will be lost and the dum ka rote will have a pasty texture.
- Transfer this mixture to a heavy bottomed sauce pan or non stick pan and on medium heat keep stirring till it starts bubbling and 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 centre 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.
- Remove from the oven and let it cool down to room temperature.
- ou 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!
Notes
2. By pulsing the semolina with the other ingredients, the coarse grainy texture of the semolina is lost and the dum ka rote gets a pasty texture.
3. It tastes delicious when the edges of the top layer turn brown.
4. This halwa is to be served warm to enjoy well.
5. Refrigerate the left over halwa and warm it in the microwave before eating.
J Ishaq
This recipe, in my opinion, beats even the Basha Halwa popular in Chennai.
My family loves it when I make it.. Thank you for sharing this wonderful recipe <3
Fouzia Husainy
This comment has been removed by the author.
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!
Fouzia Husainy
Thank you. Let me know how it turned out and if you enjoyed it.