This is a very popular halwa in Chennai, India well known for its name “Dum Ka Rote”. It is basically a baked semolina pudding made with ground almonds, semolina, ghee, khoya (reduced milk solids)and saffron.
To make this halwa the mixture is first cooked on flame then baked in the oven on low. In olden days they baked on charcoal ovens with burning charcoals on the top and bottom of the baking dish. But the heat was kept on low and controlled by dextrous hands. It was baked on low heat for a long time till it became crusty at the top and at the base. The crust is a delicacy and we as kids would fight for it as it was the best part of the halwa. This halwa is what you would die for, as it is so insanely delicious!!
Basha’s “Dum ka rote Halwa” in Chennai is world famous (as he says in this video) and whosoever has tasted it once keeps craving for more. I am dedicating this recipe to one of my readers who was badly craving for it and requested me for its recipe. The recipe for Dum ka rote has been rotating in our family for many years. But I had to modify it and after many trials perfected the recipe and now it is the closest to Basha’s halwa I can say. Here is the recipe:
1/2 Cup Semolina (coarse)
2 Cups / 225gm Unsweetened Khoya
1 1/2 Cups / 330gm Sugar
1 1/2 Cup Ghee + 1 tbs
1 Cup / 115gm Almonds (for paste)
1/2 Cup Almonds and Cashews (chopped for garnish)
2 Tbs melon seeds for garnish
1/8th Tsp Saffron
1 Cup half and half / Whole Milk
1/4 Cup Whole Milk (for grinding almonds to a paste and for soaking saffron threads)