Fig Walnut Halwa
User Reviews
4.7
Fig Walnut Halwa
Description
The "Fig Walnut Halwa" recipe starts with simmering dried figs and water under pressure to soften the figs thoroughly. After mashing the cooked figs, walnuts and pistachios are stirred in alongside fragrant ground cardamom and ghee, which adds richness and a buttery mouthfeel to the dish. The halwa is then gently cooked on low heat to achieve a thick, pudding-like consistency, balancing the natural sweetness and chewy texture of figs with crunchy nuts.
The combination of dried figs and nuts creates a dessert with varied textures—from the soft mashed base to crunchy nut pieces—while the cardamom gives an unmistakable aromatic note. The use of ghee enriches the flavor and smoothness, making the halwa lush and satisfying as a sweet course.
This halwa is typically served warm in bowls and can work as a festive or comfort dessert. The recipe allows flexibility to use different fig varieties and includes stovetop instructions, highlighting its forgiving nature. Adjusting water quantity and cooking times ensures the right texture depending on fig dryness.
Practical tips mention that the halwa can use homemade ghee for added aroma and that mixing light and dark dried figs affects flavor complexity. The recipe adapts well to pressure cooking as well as traditional stovetop methods, making it accessible for different kitchen setups.
Ingredients
- 1 pound figs stemmed and coarsely chopped (California black mission or turkish figs recommended, dried
- 1 cup water
- 1 cup walnuts finely chopped
- ½ cup pistachios finely chopped, shelled
- ⅓ cup ghee
- 1 teaspoon ground cardamom
Instructions
- Combine the figs and water in the Instant Pot.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook
- or Manual setting and set the cooking time for 5 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Open the pot and coarsely mash the figs with a potato masher or wooden spatula. Add the walnuts, pistachios, ghee, and cardamom and stir together. Press the Cancel button to reset the cooking program, then select the low Sauté setting and cook the halwa, stirring frequently, until it thickens to a pudding-like consistency, about 10 minutes. Press the Cancel button to turn off the Instant Pot.
- Spoon the halwa into bowls and serve.
Notes
- Use a mix of light and dark dried figs for varied flavor complexity.
- If figs are very dry, add more water during cooking to avoid dryness.
- Homemade ghee enhances aroma and authenticity in the halwa.
- The halwa thickens as it cools; serve warm for best texture.
- Stovetop option: cook figs and water partially covered on medium heat until soft, then add nuts and ghee and finish cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 8mg | 0% |
| Potassium | 530mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 28g | 56% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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