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Weet-Bix Halwa Recipe - Indian Sweet

Weet-Bix Halwa – A Simpler & Healthier Indian Sweet

Neeru Srikanth | October 21, 2016

Food  Indian Sweets  Recipes  

I want to share a few quick and easy halwa recipes that make use of healthy ingredients this Diwali (Also check out the Oats Halwa Recipe) . And when I say quick, I mean it! This Weet-Bix Halwa can be prepared in less than 10 minutes. Roast the Weet-Bix in ghee and cook it along with almonds,saffron & palm sugar and that’s it, you’re done!

I personally prepare this dish very often at home during festivals which fall on a working day due to its ease. I was initially hesitant to post the Weet-Bix halwa recipe as I was unsure about the availability of Weet-Bix in different parts of the world. Turns out, I needn’t have worried – it is available almost everywhere – either in supermarkets or online.

The measurements in this halwa recipe is for 4 pieces of Weet-Bix. Each piece is 15grams. Please adjust timings and other measurements based on the amount of Weet-Bix you use. I prefer palm sugar as a healthier food choice alternative to refined sugar. This makes the healthy dish guilt-free for me. The measurements of ghee are the most minimal one required for this halwa and you may wish to increase to your tastes.

If you do not have time to soak the nuts, do not use almonds as it is a must to peel them and requires to be soaked for 2 hours beforehand. You may also use ready-made almond milk instead of grinding the nuts to a nice paste. In that case, use 1½ cup of almond milk and use only ½ a cup of water.

Weet-Bix halwa, when it cools, has a smooth texture

Weet-Bix halwa, when it first cools down, has a smooth texture due to a layer that forms at the top – just like with milk

The pictures in this recipe are taken at different intervals. The picture above is after the halwa has cooled down, when a layer forms at the top, similar to milk, and hence there’s a smooth texture. The picture below is after the halwa has been mixed some hours later to show the final, coarse texture of the Weet-Bix halwa.

Weet-Bix Halwa after being mixed has a coarse final texture

Weet-Bix halwa, mixed after a few hours, has a coarse final texture.

Weet-Bix Halwa Indian Sweet (Visual Recipe)

Ingredients

  • Weet-Bix – 4 pieces (Each 15grams)
  • Palm Sugar – 125ml (1/2 cup)
  • Almonds/Cashew/Pista – 83ml (1/3 cup)
  • Cardamom Powder – 1.25ml (¼ tsp)
  • Ghee – 20ml (4 tsp)
  • Water – 375ml (1.5 cups)
  • Saffron – Pinch

Weet-Bix Halwa Recipe Ingredients

Preparation

Step 1: If you are using almonds, soak them for 2 hours. Otherwise, ignore Steps 1-3.

Step 2: Remove the skin from almonds.

Weet-Bix Halwa Recipe - Soaked Almonds after 2 hoursStep 3: Blend the nuts with saffron and less than ½ a cup of water. Blend to a nice paste.

Weet-Bix Halwa Recipe - Blend AlmondsStep 4: Take a microwave safe bowl and brush it with ghee.

Step 5: Crush the Weet-Bix separately with hands.

Weet-Bix Halwa Recipe - Crush Weet-Bix into the bowlStep 6: Add a teaspoon on ghee and mix well.

Step 7: Microwave for 30 seconds. Take out and mix well.

Weet-Bix Halwa Recipe - Microwave and Mix Well.Step 8: Microwave for another 30 seconds. By this time you should get a nice aroma. If not, then remove from microwave, mix it well and return to microwave for another 30 seconds.  Do not keep beyond 1 ½ minutes. The colour does not change much.

Step 9: Add the nuts-saffron mix, remaining water, palm sugar and cardamom with the Weet-Bix. Mix well. The water gets absorbed fast.

Indian Sweet Recipe - Halwa - Mix Other IngredientsStep 10:  Add 1 tsp ghee on top.

Step 11: Microwave for a total of 4 minutes. Take out every 2 minutes and mix well. Adjust the sugar taste, (if you want to do so) during these intervals.

Indian Sweet Recipe - Halwa - Add Sugar to TasteStep 12: After 4 minutes take out and add a teaspoon of ghee. The halwa thickens on its own over the next 5 minutes.

Indian Sweet Recipe - Halwa - Add Ghee and Let ThickenStep 13: Serve either hot, warm or cold. The consistency would remain the same.

Weet-Bix Halwa - Final Dish

Weet-Bix Halwa Recipe (Print Version)

Weet-Bix Halwa
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
A quick and easy recipe of a popular Indian sweet - halwa - using unique and healthy ingredients.
Ingredients
  • Weet-Bix – 4pieces (Each 15grams)
  • Palm Sugar – 125ml (1/2 cup)
  • Almonds/Cashew/Pista – 83ml (1/3 cup)
  • Cardamom Powder – 1.25ml (¼ tsp)
  • Ghee – 20ml (4 tsp)
  • Water – 375ml (1.5 cups)
  • Saffron - Pinch
Instructions
  1. If you are using almonds, soak them for 2 hours. Otherwise, ignore Steps 1-3.
  2. Remove the skin from almonds.
  3. Blend the nuts with saffron and less than ½ a cup of water. Blend to a nice paste.
  4. Take a microwave safe bowl and brush it with ghee.
  5. Crush the Weet-Bix separately with hands.
  6. Add a teaspoon on ghee and mix well.
  7. Microwave for 30 seconds. Take out and mix well.
  8. Microwave for another 30 seconds. By this time you should get a nice aroma. If not, then remove from microwave, mix it well and return to microwave for another 30 seconds. Do not keep beyond 1 ½ minutes. The colour does not change much.
  9. Add the nuts-saffron mix, remaining water, palm sugar and cardamom with the Weet-Bix. Mix well. The water gets absorbed fast.
  10. Add 1 tsp ghee on top.
  11. Microwave for a total of 4 minutes. Take out every 2 minutes and mix well. Adjust the sugar taste, (if you want to do so) during these intervals.
  12. After 4 minutes take out and add a teaspoon of ghee. The halwa thickens on its own over the next 5 minutes.
  13. Serve either hot, warm or cold. The consistency would remain the same.
Notes
There is an up front 2 hours soaking of almonds required if using those.
Ghee measurements given are the minimum. Do not reduce it. However you may wish to increase if you want to do so.
Nuts can be of any choice.
I have not tried making Weet-Bix halwa using the gas top as this was very simple and faster.
Weet-Bix comes in various flavours. Choose the plain one which has nothing but wheat.

 

 

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Neeru Srikanth

I am Neeraja alias Neeru, author and food stylist of Nee's Kitchen. An IT professional for the last 15+ years residing Singapore, I have taken a break from mid-June 2016 to pursue my passion in cooking and food styling. My interest in exploring vegetarian traditional & fusion cooking from all cuisines led to my documenting my passion from 2016. Singapore makes it easy for me to explore many Asian recipes in a traditional way with the help of my friends. I also have a huge collections of props and antiques for photography using both natural and artificial lights and have a mini studio at my home in Singapore. If you are interested in food styling or food photography projects in Singapore, email me. Other articles by this author

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