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| Gazar halwa |
a delicacy mostly prepared during winters in North India thought of preparing the same in Lyon .It takes some three hours to prepare it but its worth it one spoon of halwa and I felt closer to home such is the magic of food cooked at home with lots of love and patience .Thanks to my sisters for repeatedly telling me we are eating halwa or sending me pics on whtsapp we wouldn't have prepared this .As the halwa can be kept in fridge for days the best way to eat is warm by warming it up in half tap of ghee served garnished with chopped dry fruits .
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| GAZAR HALWA |
Recipe blogged here at AsanKhana
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1 comment:
Well i think wherever you go you make it yr home in the truest sense be it singapore or france. Making this delicacy in lyon is a feat in itself.i tried but have been unsuccessful so far in making it decently but after yr pics i will try again sista!
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