Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Time:
- Prep Time: 5 minutes
- Cooking Time: 10-15 minutes
Recipe Macros: Defatted Soya Halwa
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 436 kcal | 44 g | 16 g | 41 g | 30 g |
Ingredients: Defatted Soya Halwa
| Ingredient | Qty | Ingredient | Qty |
|---|---|---|---|
| Defatted Soya Flour | 80 g | Stevia & Erythritol Powder | 50 g or as per taste |
| Rava | 20 g | Elaichi Powder (optional) | 1 tsp |
| Ghee | 15 g or as per macros | Vanilla Essence | 1/2 tsp |
| Water | 1.5 cup or as required | Almonds (finely chopped) | 3-4 pcs |
Procedure: Making Halwa
- Roast mixture of defatted soya flour and rava on low medium flame in ghee till the mixture turns brownish and leaves ghee from the sides.
- Tip: You can dry roast the mixture to reduce calories.
- Now add water and stevia-erythritol powder and stir continuously till it boils and we get a desired consistency.
- Then add chopped almonds, elaichi powder, vanilla essence or other nuts if you want.
- Tip: You can avoid these ingredients to reduce calories.
- Remove it in a bowl and serve hot.
Your soya halwa is ready to be enjoyed.
Serve hot!
Outcome:
Dark brown, Granular texture, Sweet taste, Sweet aroma.
Shelf Life:
You can store soya halwa for around one week in refrigerator.
Storage Instructions:
Refrigerate the extra halwa and you can reheat it to relish whenever you want.
Additional Info:
- You can try replacing rava with wheat flour/ besan to make different variations (ratio may need to be adjusted).
- You can replace defatted soya flour with fine soya chunks powder.
