The long-lost recipe of forgotten Mughal delicacy – Gosht Ka Halwa

The long-lost recipe of forgotten Mughal delicacy - Gosht Ka Halwa
Have you ever heard of the time period sweetmeat? Effectively, it actually means sweetmeat and sure, we’re speaking about none apart from ‘Gosht Ka Halwa’. A Mughal delicacy that has been there for generations, and but many individuals don’t find out about it. One can discover the point out of this sweetmeat throughout well-liked Muslim festivals like Eid and Shab-e-Barat. This is likely one of the ‘misplaced recipes’ of Mughal delicacies, which can quickly lose its attraction as there are only a few individuals who truly find out about its actual recipe. Many of the recipes of Gosht Halwa that we will discover are primarily based on rumour or primarily based on the reminiscence of style that individuals had of their childhood or youth. So, we requested Celeb Chef Nishant Choubey concerning the delicacy, and he shared some fascinating information about it.

What’s Gosht Ka Halwa

With its roots in Rampur, Uttar Pradesh, this wealthy and royal Gosht ka Halwa is made with very finely pounded lamb meat, milk, ghee, sugar, inexperienced cardamom and mawa. To make it thicker, nuts are added into it whereas varq is added for a regal contact. When you occur to take a chew of this halwa, you wouldn’t be capable of guess that it is made utilizing meat. It’s a uncommon deal with for anybody who desires to eat protein however with a number of carbs. This halwa is for all of the courageous hearts and is one thing that one ought to have of their lifetime.

Gosht Ka Halwa (Image courtesy: Instagram/@themissingdrumstick)

This historical recipe of the Rampuri delicacies is one thing that the Mughal kings loved of their lunch. To these questioning how this dish might be candy and scrumptious as gosht has its personal scent, could be stunned to know that it doesn’t have any scent as such. The minced/pound lamb meat is cooked in milk slowly or boiled, which removes the probabilities of any scent as such and makes it mushy as nicely. This softened meat is then cooked in ghee till you get a pleasant brown color of the meat. Then, it’s cooked with saffron, inexperienced cardamom and sugar. Some cooks additionally use rose water in it to enhance the aroma. Lastly, mawa is added to it and cooked nicely. As soon as the ghee begins to depart the perimeters, the gosht ka halwa is able to be served. For a regal contact, varq is utilized to the halwa and it’s loved sizzling.

Right here is the recipe of
Gosht Ka Halwa that you would be able to attempt at residence.


Picture courtesy: Instagram/@arthmumbai


1 kg, Mutton (Pounded)

3 tbsp, Ghee

3 litre, Milk

200, gms Khoya (Mawa)

100, gms Sugar

1 tsp, Inexperienced Cardamom (powdered)

2 tsp, Assorted Nuts

1 pinch, Saffron

1 tsp, Rose Water

Silver varq, as required


  1. To make this recipe, wash the mutton meat below working water 8 to 10 instances to do away with any impurities and the meat scent.
  2. Put a deep-bottomed pan on medium flame and 1 litre of milk in it. Add 1/2 tsp cardamom powder and blend nicely. Subsequent, add the pounded meat in it. Combine very nicely and let it boil till half the milk is remaining.
  3. Afterwards, add saffron within the boiling meat within the milk. Combine nicely and preserve apart. Prepare dinner till one other half of milk stays. Subsequent, just be sure you pressure the meat by a high-quality sieve.
  4. Now, put a kadhai on medium flame and warmth desi ghee in it. Add this strained meat within the kadhai and stir till it turns gentle brown in color. Just be sure you stir in between in order that the meat would not burn.
  5. As soon as accomplished, add the remaining cardamom powder, rose water and sugar in it. Stir as soon as once more and let it simmer whereas stirring in between. Lastly, add the khoya within the kadhai together with assorted nuts. Prepare dinner till you see the ghee oozing out from all the perimeters of the kadhai.
  6. Flip off the flame and switch in a bowl. Apply silver varq and luxuriate in this royal delicacy.

(Recipe by: Chef Nishant Choubey, Co-founder Avenue Stoyss Bangalore, and Consulting Chef for Michelin-plated Indus Bangkok)

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