Trini Halwa, like Parsad, is not just a dessert, it’s a way of life. If you ask any Trinbagonian, they’ll tell you that Divali is incomplete without a steaming hot plate of Trini Halwa. It’s like asking a burger without fries, a movie without popcorn, or a party without that one friend who always makes it weird. In other words, it just doesn’t make sense.
But what is Trini Halwa, you ask? Well, imagine a magical combination of flour, sugar, butter, and a whole lot of elbow grease. It’s like the lovechild of fudge and pudding, with a unique texture that’s both chewy and gooey. And let’s not forget the generous sprinkling of nuts and raisins that give it that extra oomph. So, if you’re ever in Trinidad and Tobago during Divali, don’t be surprised if you hear the locals chanting “Halwa, Halwa, Halwa” like it’s some kind of holy mantra. Just join in and savor the goodness.
Prep Time: 25minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Desserts
Cuisine: East Indian
Servings: 40 squares
Ingredients
- 397 g 1 small box cream of wheat
- 1/2 cup butter unsalted
- 4 1/2 cups water
- 1 cup evaporated milk
- 1 3/4 cups sugar
- Cinnamon vanilla essence to taste
- Peanuts cherries, raisins and sliced almond to Garnish (optional)
Instructions
- In deep pot pour the water, milk, sugar and spices and bring to boil until the sugar melts.
- In another deep pot, parch the cream of wheat until golden brown on a medium heat. Keep turning the cream of wheat so it has an even brown colour.
- Melt 2/3 of the butter in the liquid, remove from heat and set aside. Carefully, pour the liquid into the into the parched cream of wheat slowly, mixing continuously.
- Continue to stir until mixture is well cooked and starts to leave the sides of the pot. As it leaves the sides of the pot, you can now add your choice of garnish: peanuts, cherries, raisins and almonds and stir in.
- Empty the mixture into a greased dish, smoothen out the surface, and set aside to cool. Cut into squares.
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Recipe © Simply Trini Cooking. All rights reserved
Trini Halwa
Ingredients
- 397 g 1 small box cream of wheat
- 1/2 cup butter unsalted
- 4 1/2 cups water
- 1 cup evaporated milk
- 1 3/4 cups sugar
- Cinnamon vanilla essence to taste
- Peanuts cherries, raisins and sliced almond to Garnish (optional)
Instructions
- In deep pot pour the water, milk, sugar and spices and bring to boil until the sugar melts.
- In another deep pot, parch the cream of wheat until golden brown on a medium heat. Keep turning the cream of wheat so it has an even brown colour.
- Melt 2/3 of the butter in the liquid, remove from heat and set aside. Carefully, pour the liquid into the into the parched cream of wheat slowly, mixing continuously.
- Continue to stir until mixture is well cooked and starts to leave the sides of the pot. As it leaves the sides of the pot, you can now add your choice of garnish: peanuts, cherries, raisins and almonds and stir in.
- Empty the mixture into a greased dish, smoothen out the surface, and set aside to cool. Cut into squares.
