WeetBix Halwa Recipe
A vegetarian Indian recipe with weet bix - biscuits, palm sugar, mixed nuts - (almonds. Ready in 20 min, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
25 steps- 1
To begin making the WeetBix Halwa recipe, if you are using almonds, soak for 2 hours else this step can be ignored
weet bix - biscuits(4) - 2
Remove the skin from almonds
- 3
Blend the nuts with saffron and less than 1/2 a cup of water
mixed nuts - (almonds(1/3 cup)water - as requiredpinch saffron strands - 4
Blend to a nice paste
- 5
Take a microwave safe bowl and brush it with ghee
teaspoons ghee(4) - 6
Crush the weetbix separately with hands
weet bix - biscuits(4) - 7
Add a teaspoon of ghee and mix well
teaspoons ghee(4) - 8
Microwave for 30 seconds
- 9
Take out and mix well
- 10
Microwave for another 30 seconds
- 11
By this time you would get a nice aroma
- 12
If you are not getting then take out, mix well and keep 30 seconds again
- 13
Do not keep beyond 1-1/2 minutes
- 14
Add the nuts-saffron mix, remaining water, palm sugar and cardamom with this weet bix
weet bix - biscuits(4)palm sugar(1/2 cup)mixed nuts - (almonds(1/3 cup)cardamom powder (elaichi)(1/4 teaspoon)water - as requiredpinch saffron strands - 15
Mix well
- 16
The water gets absorbed fast but do not worry
water - as required - 17
Add 1 teaspoon ghee on top
teaspoons ghee(4) - 18
Microwave for a total of 4 minutes
- 19
Take out every 2 minutes and mix well
- 20
Adjust the sugar taste, (if you want to do so) during these intervals
palm sugar(1/2 cup) - 21
After 4 minutes take out and add a teaspoon of ghee
teaspoons ghee(4) - 22
The halwa would become thick by itself in 5 minutes time for the heat it has
- 23
Serve either hot, warm or cold
- 24
The consistency would remain the same
- 25
Serve WeetBix Halwa as a dessert after your Festive Diwali Meal or just after a light dinner of Paneer Pav Bhaji on a weekday
weet bix - biscuits(4)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
WeetBix Halwa Recipe
A vegetarian Indian recipe with weet bix - biscuits, palm sugar, mixed nuts - (almonds. Ready in 20 min, serves 2.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
25 steps- 1
To begin making the WeetBix Halwa recipe, if you are using almonds, soak for 2 hours else this step can be ignored
weet bix - biscuits(4) - 2
Remove the skin from almonds
- 3
Blend the nuts with saffron and less than 1/2 a cup of water
mixed nuts - (almonds(1/3 cup)water - as requiredpinch saffron strands - 4
Blend to a nice paste
- 5
Take a microwave safe bowl and brush it with ghee
teaspoons ghee(4) - 6
Crush the weetbix separately with hands
weet bix - biscuits(4) - 7
Add a teaspoon of ghee and mix well
teaspoons ghee(4) - 8
Microwave for 30 seconds
- 9
Take out and mix well
- 10
Microwave for another 30 seconds
- 11
By this time you would get a nice aroma
- 12
If you are not getting then take out, mix well and keep 30 seconds again
- 13
Do not keep beyond 1-1/2 minutes
- 14
Add the nuts-saffron mix, remaining water, palm sugar and cardamom with this weet bix
weet bix - biscuits(4)palm sugar(1/2 cup)mixed nuts - (almonds(1/3 cup)cardamom powder (elaichi)(1/4 teaspoon)water - as requiredpinch saffron strands - 15
Mix well
- 16
The water gets absorbed fast but do not worry
water - as required - 17
Add 1 teaspoon ghee on top
teaspoons ghee(4) - 18
Microwave for a total of 4 minutes
- 19
Take out every 2 minutes and mix well
- 20
Adjust the sugar taste, (if you want to do so) during these intervals
palm sugar(1/2 cup) - 21
After 4 minutes take out and add a teaspoon of ghee
teaspoons ghee(4) - 22
The halwa would become thick by itself in 5 minutes time for the heat it has
- 23
Serve either hot, warm or cold
- 24
The consistency would remain the same
- 25
Serve WeetBix Halwa as a dessert after your Festive Diwali Meal or just after a light dinner of Paneer Pav Bhaji on a weekday
weet bix - biscuits(4)
Rate this recipe
