Here’s wishing all our dear readers a fantastic and bright 2015! As we look ahead with new dreams and aspirations, we want to extend our gratitude to all those who have made a positive impact on us, encouraged and supported us. There has been nothing more rewarding than receiving your messages, comments and feedback after reading and trying our recipes.
2014 has been a year of many exciting journeys and a diverse set of experiences. From professional accomplishments, launching of Tapasya, travels, spending time with our beloved friends & family, achieving our personal fitness goals, Chitra’s first half marathon to moments of happiness, excitement, sadness & disappointments, the past year has been bitter-sweet and we are grateful for all of it. Our gift to ourselves at the end of each year has been a trip together during the holidays with both our families. This year it was at Whistler, B.C where we enjoyed the beautiful snow covered landscapes, peak to peak gondola ride and rang in the New Year watching spectacular fireworks over Whistler Mountain.
We are excited to be back after a long hiatus and about out first post in the New Year. There’s no better way to start than with one of favorite desserts – halwa. Halwa is usually made with carrots, beetroot or wheat/gram/all-purpose flour but our recipe with pears was a pleasant surprise to our palette.
We love the subtle sweetness and hints of citrus notes from the pears, aroma of freshly ground cardamom and saffron and delicious flavor and crunch from pistachios roasted in ghee.
Ingredients (5 servings)
5 D’anjou Pears (grated)
1/4 cup whole milk
2 tbsp sugar
1 tsp freshly ground cardamom
1/2 tsp saffron threads soaked in 1 tbsp warm milk
1 tbsp clarified butter (ghee)
2 tbsp pistachios
Boil milk in medium saucepan over medium-high heat. Once the milk starts to boil, add the grated pears and keep stirring on low flame till the pears completely absorb the milk. Add sugar and ½ tbsp ghee and cook for about 5-10 minutes. Add freshly ground cardamom, the soaked saffron threads and mix well. Your pears should acquire a soft orange hue from the saffron. Stir and continue to simmer on low flame for 5 minutes till the mixture starts to thicken and reduces more. Your pear halwa is now ready. For the garnish, heat the remaining ghee in a small pan, add chopped pistachios and stir for a minute in low flame and add it to the halwa. Serve warm.
Note – Prepare pear halwa as soon as you grate the pears. Grated pears oxidize and turn black if kept out for long.