Soyabean Ka Halwa Recipe - Learn How To Make Soyabean Ka Halwa

September 29th, 2017

Soyabean halwa recipe

Soyabean (or soy) is the richest plant source of protein available. The soy protein is of the highest quality among all legumes and equivalent to that of milk or meat protein. Besides this, every serving soyabean contain atleast 8 grams of dietary fibres and substantial amount of other micronutrients (iron, calcium, magnesium, zinc, omega-3 fats and Vitamin B). Soy foods if used smartly, contribute significantly toward meeting the daily protein requirement of the body. So, here we present to you a protein rich dessert dish known as the Soyabean Ka Halwa. (Remember, you can always alter the amount of sugar added to the halwa as per your taste and requirement.) Try it out yourself following the detailed recipe and step by step photos given below:

Preparation Time: 12 hours for soaking the soyabean seeds in water + 10 minutes for preparing it to make halwa

Cooking Time: 20 minutes

Recipe Yield: 2 servings

Ingredients for making Soyabean Ka Halwa / सामग्री:

  • Soyabean Seeds - 1 cup, 12 hours soaked in water; (सोयाबीन)
  • Desi Ghee - 1/2 cup; (देसी घी)
  • Sugar as per taste; (चीनी)
  • Dry Fruits - as per requirement; (ड्राई फ्रूट्स)
    • Almonds (बदाम)
    • Cashews (काजू)
    • Raisins (किसमिस)
  • Milk (full cream) - 1/2 cup; (दूध)

Procedure of making Soyabean Halwa:

  1. Wash the soyabeans with plain, clean water and then soak it in plain water for atleast 12 hours.
  2. Next day wash the soaked soyabeans again with plain water nicely and then transfer them to a mixer jar.
  3. Grind the soaked soyabean into a fine paste.
  4. Now heat a thick based kadhai and add half of the total amount of desi ghee to it. Lower the flame to medium level.
  5. Then add the soyabean paste to the kadhai and start stirring the ingredients from the base of the kadhai. Stir and cook in this manner for 15 minutes. While cooking, add the remaining desi ghee to the kadhai and regular intervals. When the soyabean paste is cooked well it will not stick to the walls of the kadhai and will attain pinkish color with granular texture.
  6. At this moment add sugar and milk to it. Increase the flame to high level and stir and cook to mix all the ingredients. Cook in this manner until all the milk gets soaked up.
  7. Then add a little desi ghee to it and mix again.
  8. Transfer the hot and creamy soyabean ka halwa to a serving bowl or plate. Garnish it with chopped dry fruits and serve hot.

सोयाबीन का हलवा बनाने की प्रक्रिया:

  1. सादे और साफ पानी के साथ सोयाबीन धो लें और फिर इसे कम से कम 12 घंटे के लिए सादे पानी में भिगो दें।
  2. अगले दिन फिर से सोयाबीन को सादे पानी से फिर से धो लें और फिर उन्हें एक मिक्सर जार में डाल कर एक बारीक पेस्ट बना लें।
  3. अब एक मोटी आधार वाली कढ़ाई गरम करें और इसमें जितना देसी घी लिया हुआ है उसका आधा हिस्सा डालें। आँच को मध्यम स्तर तक कम करें।
  4. फिर कढ़ाई को सोयाबीन पेस्ट डालें और कढ़ाई के तले से सामग्री को चलाकर भून्ना शुरू करें। इस तरह से 15 मिनट के लिए चलाते हुए भुनें। इस दौरान, शेष देसी घी को कढ़ाई और नियमित अंतराल में डालें। जब सोयाबीन पेस्ट अच्छी तरह से भुन जाएगा तो यह कढ़ाई से चिपकेगा नहीं और भुरभुरा सा गुलाबी रंग का होजाएगा।
  5. इस समय इसमें चीनी और दूध डालें। आँच को तेज करें और चलाते हुए सभी सामग्री को पकाएं। दूध के सूखने तक पकाएं।
  6. फिर इसमें थोड़ा देसी घी डाल कर फिर से मिला लें।
  7. गरम और क्रीमी सोयाबीन के हलवा को एक कटोरा या थाली में निकालें। कटे हए ड्राई फ्रूट्स के साथ गार्निश करें और गरम-गरम परोसें।

(Tips: Cook the soyabean paste in desi ghee over low flame only)

soyabean halwa

 

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ABOUT THE AUTHOR

Renu Srivastava

Cooking with heart and soul for her family for over 30 years, now she is here to share her recipes with the world. All her life as a homemaker to help her husband and kids achieve success in their respective fields, now she has started this blog to do something for herself and pursue further her passion for cooking.

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