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 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 tasted and tried my recipe tell me that it is like Basha's halwa or even better.
Here is the recipe:
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.
Omg! Finally! I could kiss you! Thanks very much! I have been looking for this recipe forever. I can't wait to make it!
ReplyDeleteThank you. Let me know how it turned out and if you enjoyed it.
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ReplyDeleteOh my God!! I don't know how to thank you for this....thanks a lot lot lot lot....a die hard fan of dum ka rote halwa...
ReplyDeletei have a doubt..in the last picture the halwa seems to be a little crunchy rather than being in halwa consistency (pasty) unlike the dum ka rot halwa we get from basha halwawala or tamilnadu halwa house. their's are very pasty. so is it because it was over baked or is it just seems to me like that?
ReplyDeleteagain, thank you for this recipe soooo much
Absolutely divine!
ReplyDeleteMade this halwa yesterday and everyone enjoyed it.Glossy creamy texture, deep brown color and it simply melts in your mouth.Loved it.