Persimmon Halwa
Submitted by dinesh on January 13, 2009 - 9:54am
(1 vote)
You may be familiar with conventional version of Indian sweet called halwa made from refined flour, refined sugar, clarified butter, etc. This version of halwa is all natural and raw, tastes delicious, the prepared sweet can be stored inside the refregerator for several weeks. I used fully ripened hachiya persimmons, courtesy to my neighbor who had these heavenly delicious fruits falling on his backyard and getting rottened. Those of you have the tree (otherwise these are expensive in the market), this recipe is a good way to preserve it through the season and out.
3 reponses to "Persimmon Halwa"
1. Cant wait to try
Cant wait to try this............... persimmons are in season!
2. cool! thanks for the idea
cool!
thanks for the idea (which *lol* i modified just a tad!)
it's in the dehydrator now
i used 1/2 tahini 1/2 almond butter
and
added in 1 c of shredded organic coconut
1/4 tsp or so of sea salt
and
omitted cashews
mixed everything in the vitamix
spread onto tefllex
about to flip and score
will post w an update!
thanks :)
rona
3. wow, this sounds so yummy. i
wow, this sounds so yummy. i love these concentrated, sticky sweet types of recipes. major sweet tooth here!
i have a problem combining fruits with nuts, do you have a suggestion for any subsitutions? maybe just the coconut butter and spices. when i find organic persimmons again i will try it. thanks!
by the way, is indian halwa anything related to the middle eastern sesame halva? i love that.