Winter brings fresh vegetables and unique flavours, and green peas are among the best of this season. Not only are they tasty, but they are also highly nutritious. While peas are usually added to curries, pulao, or parathas, they can also be transformed into a delightful dessert: Matar Ka Halwa. Unlike regular vegetable dishes, this halwa is a royal sweet with an extraordinary taste, perfect for those looking for something special beyond traditional Indian sweets.
According to food blogger Kalpana Sharma, Matar Ka Halwa is rich in flavour and incredibly unique. Its gentle sweetness, combined with the aroma of pure ghee and the fragrance of cardamom, makes it a luxurious treat. Beyond taste, it provides warmth and energy, making it ideal for cold winter days. This dessert is perfect for festivals, family gatherings, or serving to guests when you want to impress.
Kalpana Sharma emphasises that this halwa requires very few ingredients and minimal effort. You will need 2 cups of fresh green peas, ¾ cup khoya (mawa), ¾ cup sugar (adjusted to taste), 1 teaspoon of cardamom powder, and 2 tablespoons of pure ghee.
For garnishing, use chopped pistachios and almonds as desired. This simple combination creates a dessert that tastes as rich and luxurious as any premium sweet.
Step-By-Step Preparation: Wash the fresh green peas thoroughly and grind them coarsely in a mixer. The coarse texture is essential to give the halwa its perfect feel. Heat ghee in a pan. Once hot, add the ground peas and roast on low heat, stirring continuously. Continue until the raw smell disappears and the ghee begins to separate. (Local18)
Once the peas are roasted, add grated khoya and mix well. Keep the heat low and stir constantly to prevent sticking. The khoya will blend seamlessly with the peas, enhancing both taste and texture. (Local18)
Sweeten and Spice: Add sugar and cardamom powder. Initially, the halwa may appear slightly thin as the sugar melts. Cook on medium heat for a few minutes until it thickens and becomes grainy again. (Local18)
Final Touch: When the halwa starts leaving the sides of the pan and ghee separates, it’s ready. Turn off the heat, garnish with finely chopped pistachios and almonds, and serve hot. (Local18)
