What is Gosht Ka Halwa
With its roots in Rampur, Uttar Pradesh, this rich and royal Gosht ka Halwa is made with very finely pounded lamb meat, milk, ghee, sugar, green cardamom and mawa. To make it thicker, nuts are added into it while varq is added for a regal touch. If you happen to take a bite of this halwa, you would not be able to guess that it’s made using meat. It’s a rare treat for anyone who wants to eat protein but with lots of carbs. This halwa is for all the brave hearts and is something that one should have in their lifetime.
This ancient recipe of the Rampuri cuisine is something that the Mughal kings enjoyed in their lunch. To those wondering how this dish can be sweet and delicious as gosht has its own smell, would be surprised to know that it doesn’t have any smell as such. The minced/pound lamb meat is cooked in milk slowly or boiled, which removes the chances of any smell as such and makes it soft as well. This softened meat is then cooked in ghee until you get a nice brown colour of the meat. Then, it is cooked with saffron, green cardamom and sugar. Some chefs also use rose water in it to improve the aroma. Finally, mawa is added to it and cooked well. Once the ghee starts to leave the sides, the gosht ka halwa is ready to be served. For a regal touch, varq is applied to the halwa and it is enjoyed hot.
Here is the recipe of
Gosht Ka Halwa that you can try at home.
Image courtesy: Instagram/@arthmumbai
1 kg, Mutton (Pounded)
3 tbsp, Ghee
3 litre, Milk
200, gms Khoya (Mawa)
100, gms Sugar
1 tsp, Green Cardamom (powdered)
2 tsp, Assorted Nuts
1 pinch, Saffron
1 tsp, Rose Water
Silver varq, as required
- To make this recipe, wash the mutton meat under running water 8 to 10 times to get rid of any impurities and the meat smell.
- Put a deep-bottomed pan on medium flame and 1 litre of milk in it. Add 1/2 tsp cardamom powder and mix well. Next, add the pounded meat in it. Mix very well and let it boil until half the milk is remaining.
- Afterwards, add saffron in the boiling meat in the milk. Mix well and keep aside. Cook until another half of milk remains. Next, make sure that you strain the meat through a fine sieve.
- Now, put a kadhai on medium flame and heat desi ghee in it. Add this strained meat in the kadhai and stir until it turns light brown in colour. Make sure that you stir in between so that the meat doesn’t burn.
- Once done, add the remaining cardamom powder, rose water and sugar in it. Stir once again and let it simmer while stirring in between. Finally, add the khoya in the kadhai along with assorted nuts. Cook until you see the ghee oozing out from all the sides of the kadhai.
- Turn off the flame and transfer in a bowl. Apply silver varq and enjoy this royal delicacy.
(Recipe by: Chef Nishant Choubey, Co-founder Street Stoyss Bangalore, and Consulting Chef for Michelin-plated Indus Bangkok)