Have you ever heard of candied terms? Well, literally means sweets and yes, we talk about nothing but ‘Gosht Ka Halwa’.
An existing Mughal delicacy for generations, but many people don’t know about it.
One can find this candied mention during popular Muslim festivals such as Eid al-Fitr and Shab-e-West.
This is one of the ‘missing recipes’ Mughal cuisine, which might soon lose charm because there are very few people who really know about actual recipes.
Most recipes from Gosht Halwa that we can find based on rumors or based on memory flavors that people have their children or young.
So, we asked Celebrity Chef Nishant Choubey about delicacy, and he shared some interesting facts about it.
What is Gosht Ka Halwa
With the roots in Rampur, Uttar Pradesh, this is rich and Royal Gosht Ka Halwa made with very fine meat pounded sheep, milk, ghee, sugar, gracious cardaga and mawa.
To make it thicker, nuts added to it while Varq was added for a graceful touch.
If you happen to take a bite of this Halwa, you will not be able to guess that it was made using meat.
It’s a rare treat for anyone who wants to eat proteins but with lots of carbohydrates.
This thing is for all brave hearts and is something that people must have in their lives.
Ancient recipes from Rampuri cuisine are something that Mughal’s kings enjoyed at their lunch.
For people wondering how this dish could be sweet and delicious like Gosht had his own smell, would be surprised to know that it didn’t have any smell like that.
Chopped / pound sheep meat cooked in milk slowly or boiled, which eliminates the possibility of every smell like that and makes it soft too.
This moody meat is then cooked in ghee until you get a nice brown from meat.
Then, it was cooked with turmeric, gracious cardaga and sugar.
Some chefs also use roses in it to increase aroma.
Finally, Mawa was added to it and cooked well.
After Ghee began to leave the side, Gosht Ka Halwa was ready to be served.
For a graceful touch, Varq is applied to Halwa and it’s enjoyed by heat.
Here is a recipe from
Gosht Ka Halwa that you can try at home.
Image belongs: Instagram / @ Arthmumbai
Ingredient
1 kg, goat meat (pounded)
3 tbsp, ghee
3 liters, milk
200, gram khoya (mawa)
100, GM sugar
1 tsp, cardaman green (powder)
2 tsp, various nuts
1 pinch, saffron
1 tsp, Rose Air
Varq silver, as needed
method
To make this recipe, wash goat meat under water 8 to 10 times to get rid of dirt and smell of meat.
Place a deep-bottomed pan on medium heat and 1 liter of milk in it.
Add 1/2 tsp cardaman powder and mix well.
Next, add the meat pounded in it.
Mix very well and let it boil until half the milk is left.
After that, add turmeric in boiling meat in milk.
Mix well and continue to the side.
Cook until half the other than the remnants of milk.
Next, make sure that you strain meat with a fine filter.
Now, put Kadhai on fire media and ghee hot desi in it.
Add this tense meat in Kadhai and stir until it turns color to light brown in color.
Make sure that you stir in between so the meat does not burn.
When finished, add the remaining cardamom powder, roses and sugar in it.
Stir once again and let it boil while stirring in between.
Finally, add Khoya in Kadhai along with various kinds of beans.
Cook until you see Ghee flowing out of all sides of Kadhai.
Turn off the fire and transfer in a bowl.
Apply Varq silver and enjoy this royal delicacy.
(Recipe by: Chef Nishant Choubey, Co-Founder Street Stoyss Bangalore, and Consulting Chef for Michelin Plated Indus Bangkok)