Ghas Ka Halwa
A delicate, jelly-like Nizami dessert made from China grass (Agar Agar).
About this dish
Ghas ka Halwa, also known as China Grass Halwa, is a sophisticated Nizami dessert often served at royal banquets to cleanse the palate. Unlike dense flour-based halwas, this is a light, translucent jelly made from Agar-Agar (seaweed). It is prized for its cooling properties and its ability to take on the delicate scents of saffron and rose.
Ingredients
The Base
- 10g China Grass (Agar-Agar) strands, cut into small pieces
- 500ml Full-cream milk
- 1/2 cup Sugar (adjust to taste)
- 1 cup Water
Flavor and Garnish
- 1/2 tsp Cardamom powder
- 10-12 Saffron strands, soaked in 1 tbsp warm milk
- 1 tsp Rose water
- 2 tbsp Pistachios and Almonds, slivered
- Silver Vark (optional, for decoration)
Method
- 1
Soak the China Grass
Place the China grass strands in a bowl with 1 cup of water. Let it soak for 15-20 minutes until the strands become soft and pliable, which helps them dissolve faster.
- 2
Dissolve the Strands
Transfer the soaked strands and the water to a saucepan. Heat over low-medium flame, stirring constantly until the strands are completely dissolved and the liquid is clear and slightly viscous.
- 3
Prepare the Milk
In a separate heavy-bottomed pot, bring the milk to a gentle boil. Lower the heat and let it simmer for 5 minutes to slightly reduce and thicken the milk base.
- 4
Sweeten and Flavor
Add the sugar and cardamom powder to the milk. Stir until the sugar is fully dissolved. Add the saffron-infused milk, which will turn the mixture a pale, regal yellow.
- 5
Combine the Mixtures
Slowly pour the hot, dissolved China grass solution into the hot milk. Whisk continuously for 2-3 minutes to ensure the gelling agent is perfectly distributed throughout the milk.
- 6
Final Aromatic Touch
Turn off the heat and stir in the rose water. Avoid boiling the mixture after adding rose water, as the delicate floral aroma can turn bitter with high heat.
- 7
Setting the Halwa
Pour the mixture into a greased shallow glass tray or individual dessert bowls. The layer should be about 1-inch thick to allow for clean slicing later.
- 8
Garnish While Warm
Immediately sprinkle the slivered nuts over the top while the surface is still liquid so they adhere as it sets. Do not move the tray once you have placed it to set.
- 9
Chill and Serve
Allow it to cool to room temperature, then refrigerate for at least 2 hours. Once firm, cut into diamond or square shapes and carefully lift with a flat spatula.
Notes & variations
- Ensure the China grass is completely dissolved before adding to milk, or you will have lumps in the jelly.
- You can substitute milk with coconut milk for a vegan version.
- Keep the halwa refrigerated until the moment of serving, as it can soften in very high humidity.
- Add a drop of pink food coloring if you want the traditional 'Gulabi' look instead of saffron yellow.
Serve with
Serve chilled as a light finale to a spicy Hyderabadi meal.
Cook's note
To check if it's ready, drop a spoonful on a cold plate; it should set within a minute.