Soya halwa

Soya halwa or Soyabean halwa, the name itself sounds so healthy and of course whoever would like to have a healthy version of halwa can give a try to this great dessert. I came across this guy very accidently, and if you guys remember my earlier post on Soya milk, this is where the secret talked about in that post getting uncovered.

So anyone have any hunch? Ok let me reveal the truth. It was when I was about to throw away the remains of soya milk preparation, I noticed that what I am going to throw away isn't a waste, but having as much as nutrients in soya bean. What if I can preserve it for something, or is there any way I can make a recipe out of it.

If you see recently I am doing lots of research on North Indian halwas. So when I say North Indian , it is very much different from Kerala style. What I feel is North Indian halwas are easy to make and doesn't have to be so much conscious about the 2 thread consistency and all, which we have to be very much careful in South Indian halwas.

So going back to soya remains, suddenly halwa was the option which came to my mind, and it proved its own that it wasn't a bad idea at all, or rather it turned out to be super awesome and everyone at office loved it so much. I was the happy chef that day, feeling so proud to distribute my creation and getting praised by them :P

Ingredients:

Soya remains, after squeezing soya milk ( you can find the method in my Soya milk post) - 2 cups

Ghee - 3/4 cup

Brown sugar - 1 cup

Milk - 1/4 cup

For garnish:

Raisins

Almonds

Method:

Pour ghee in a pan and roast the soya for 3 minutes. Add milk and cook for sometime. Add sugar and cook till moisture is gone. Add remaining ghee and cook till it takes a lumpy texture.

Spread evenly in a square or rectangular tin and cut into pieces. Allow to cool.