How to make Mirchi ka Halwa - Mirchi and halwa? Difficult to believe? Just try it and you will believe it.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Green chillies seeded and slit, Alum (फिटकरी)

Cuisine : Indian

Course : Desserts

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Mirchi ka Halwa Recipe Card

Mirchi ka Halwa

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Desserts recipes like Strawberry Cheesecake in Jar, Gehun Ka Halwa, Saeb Aur Sooji Halwa, Zalabia.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mirchi ka Halwa Recipe

  • Green chillies seeded and slit 50 grams

  • Alum 1 inch

  • Ghee 2 tablespoons

  • Semolina (rawa/suji) 2 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Khoya/mawa grated 1 cup

  • Sugar 4 tablespoons

  • Cashewnuts chopped a few

  • Almonds chopped a few

  • Pistachios chopped a few


Step 1

Heat water in a non stick pan. Add alum and green chillies and cook for 2-3 minutes. Strain the chillies. Repeat this process 3-4 times.

Step 2

Drain and grind the chillies coarsely. Heat ghee in a non stick pan, add semolina and sauté for a minute.

Step 3

Add the ground chillies and sauté for 3-4 minutes. Add cardamom powder and mix well.

Step 4

Add khoya and sugar and cook on a low heat till the halwa begins to leave the sides of the pan. Transfer the halwa into serving bowls, garnish with chopped nuts and serve.