Matar ka halwa, green peas halwa recipe – Learn how to make matar ka halwa. Delicious fresh green peas halwa with jaggery, recipe full video, and step-by-step pictures.
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Green peas, matar in Hindi, is widely available in winter. We make a wide variety of North Indian and South Indian recipes out of this. We also freeze this and use it as frozen peas for the rest of the year too. Apart from the sabzis, we can also make sweets using Matar | green peas.
This halwa is made using green peas, jaggery, and khoya as the main ingredients. Khoya gives richness to the halwa, but you can replace this with milk powder or gulab jamun mix too. As fresh green peas are widely available in winter, you can make this halwa using fresh peas too.
I used khoya | mawa in this recipe to give a rich taste to the halwa. You can add milk powder or gulab jamun mix instead of khoya. This matar ka halwa can be stored in the refrigerator for 2-3 days.
I adapted this recipe from here.
Also check out Green peas kheer, Ash gourd halwa( kasi halwa), Fruit rabdi, Gajar ka halwa, Sweet corn payasam, Beetroot halwa
Matar ka halwa recipe
Matar ka halwa recipe
Ingredients
- 2 cups frozen peas
- 3 tbsp ghee
- ½ cup grated khoya
- ½ cup jaggery or sugar
- ¼ tsp baking soda
- A pinch of salt
- ¼ tsp cardamom powder
- 2 tbsp almonds slices
Instructions
- In a saucepan, add 2 cups of water and add the Matar|peas. I used frozen peas.
- Add little salt and baking soda to this.
- Baking soda helps in retaining the vibrant color of the halwa. You can skip this too.
- Let this boil for 5 minutes.
- If using fresh peas, boil for 12 minutes.
- Drain the water completely and run through cold water.
- Grind this into a coarse paste. You can add 2-3 tbsp of water while grinding.
- In a heavy bottomed pan add 1 tbsp ghee and add the ground matar paste.
- Let this cook in medium flame for 5 minutes.
- Stir in between.
- I added powdered organic jaggery. If you feel the jaggery has impurities, boil the jaggery in ¼ cup of water and then filter this.
- If adding sugar or powdered jaggery, add this now to the pan.
- Mix well. Even if you add jaggery syrup, cook this for extra 2 minutes, then it will come to a right consistency.
- Stir well and cook for 5 minutes after adding the jaggery.
- Add in the mawa | khoya to this.
- Mix well and cook for a minute.
- Add the cardamom powder and almond slices.
- Mix well and switch off the flame.
- Delicious rich matar ka halwa is ready to serve.
Notes
- In a saucepan, add 2 cups of water and add the Matar|peas. I used frozen peas.
- Add little salt and baking soda to this.
- Baking soda helps in retaining the vibrant color of the halwa. You can skip this too.
- Let this boil for 5 minutes.
- If using fresh peas, boil for 12 minutes.
- Drain the water completely and run through cold water.
- Grind this into a coarse paste. You can add 2-3 tbsp of water while grinding.
- In a heavy bottomed pan add 1 tbsp ghee and add the ground matar paste.
- Let this cook in medium flame for 5 minutes.
- Stir in between.
- Add ½ cup of jaggery.
- I added powdered organic jaggery. If you feel the jaggery has impurities, boil the jaggery in ¼ cup of water and then filter this.
- If adding sugar or powdered jaggery, add this now to the pan.
- Mix well. Even if you add jaggery syrup, cook this for extra 2 minutes, then it will come to a right consistency.
- Stir well and cook for 5 minutes after adding the jaggery.
- Add in the mawa | khoya to this.
- Mix well and cook for a minute.
- Add the cardamom powder, 1 tbsp ghee and almond slices.
- Mix well and switch off the flame.
- Delicious rich matar ka halwa is ready to serve.
- If using fresh peas boil this for 12 minutes in water .
- Jaggery can be replaced with white sugar or brown sugar.
- Khoya can be replaced with milk powder or gulab jamun mix too.
