Burmese Nougat (Halwa variation) Recipe

Sugar: Provides the sweetness and structure for the nougat.

Water: Helps dissolve the sugar and create the syrup base.

Ghee: Adds richness and a distinct buttery flavor to the nougat.

Chickpea flour: Gives the nougat its unique texture and nutty taste.

Cardamom powder: Infuses the nougat with a warm, aromatic flavor.

Chopped nuts: Optional, but adds a delightful crunch and extra flavor.

To ensure a smooth and lump-free mixture, sift the chickpea flour before adding it to the sugar syrup. This will help in evenly incorporating the flour and prevent any clumps from forming, resulting in a more uniform halwa.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the dish.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• water - Substitute with milk: Milk adds a creamier texture and a richer flavor to the nougat.

• ghee - Substitute with butter: Butter provides a similar fat content and richness, though it may have a slightly different flavor profile.

• ghee - Substitute with coconut oil: Coconut oil is a plant-based alternative that adds a subtle coconut flavor and is suitable for those avoiding dairy.

• chickpea flour - Substitute with almond flour: Almond flour provides a nutty flavor and a slightly different texture, making it a good gluten-free alternative.

• chickpea flour - Substitute with all-purpose flour: All-purpose flour can be used if chickpea flour is unavailable, though it will alter the flavor and texture slightly.

• cardamom powder - Substitute with cinnamon powder: Cinnamon provides a warm, sweet spice that complements the other ingredients well.

• cardamom powder - Substitute with nutmeg: Nutmeg offers a similar warm spice profile, though it is slightly more pungent.

• chopped nuts - Substitute with dried fruits: Dried fruits like raisins or cranberries add a chewy texture and a burst of sweetness.

• chopped nuts - Substitute with seeds: Seeds like sunflower or pumpkin seeds provide a similar crunch and are a good option for those with nut allergies.

• Allow the Burmese Nougat to cool completely at room temperature before storing. This ensures that the dessert sets properly and maintains its texture.

• For short-term storage, place the nougat pieces in an airtight container. Layer them with parchment paper to prevent sticking. Store at room temperature for up to one week.

• If you prefer to refrigerate, wrap each piece individually in plastic wrap or parchment paper. Then, place them in an airtight container. This method keeps the nougat fresh for up to two weeks.

• For longer storage, freezing is an excellent option. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the nougat fresh for up to three months.

• When ready to enjoy, thaw the frozen nougat at room temperature for a few hours. Avoid microwaving as it can alter the texture and flavor.

• Always store the nougat in a cool, dry place away from direct sunlight to maintain its quality and prevent melting.

• If you have added chopped nuts, ensure they are fresh before storing, as nuts can go rancid and affect the overall taste of the nougat.

• Label your containers with the date of preparation to keep track of freshness and ensure you consume the nougat within the recommended time frame.

• Microwave Method: Place the Burmese Nougat on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds. Check the texture and heat in additional 10-second intervals if needed.

• Stovetop Method: Use a non-stick pan and set it over low heat. Add a small amount of ghee or butter to the pan. Place the nougat pieces in the pan and gently heat, flipping occasionally, until warmed through. This method helps maintain the texture and flavor.

• Oven Method: Preheat your oven to 300°F (150°C). Place the nougat pieces on a baking sheet lined with parchment paper. Cover the pieces with aluminum foil to prevent drying out. Heat for about 10 minutes, checking occasionally to ensure they don't overcook.

• Steaming Method: Place the nougat pieces in a heatproof dish. Set up a steamer and bring the water to a gentle simmer. Place the dish in the steamer, cover, and steam for about 5-7 minutes. This method helps retain moisture and keeps the nougat soft.

• Double Boiler Method: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Place the nougat pieces in the bowl and gently heat, stirring occasionally, until warmed through. This method ensures gentle, even heating without direct contact with the heat source.

• Saucepan: Used to dissolve the sugar in water and cook the mixture.

• Wooden spoon: Ideal for stirring the mixture continuously to avoid lumps.

• Measuring cups: Essential for accurately measuring the sugar, water, ghee, and chickpea flour.

• Baking tray: Used to pour and set the mixture once it has thickened.

• Grease brush: Handy for greasing the baking tray to prevent sticking.

• Spatula: Useful for spreading the mixture evenly in the baking tray.

• Knife: Needed to cut the nougat into pieces once it has set.

• Mixing bowl: Optional, but can be used to mix the chickpea flour and ghee before adding to the saucepan to ensure smoothness.

• Measuring spoons: Necessary for measuring the cardamom powder accurately.

Prepare ingredients in advance: Measure and set aside sugar, water, ghee, and chickpea flour before starting.

Use a non-stick pan: This helps prevent the mixture from sticking and makes stirring easier.

Sift chickpea flour: Sifting the chickpea flour ensures a lump-free mixture, saving time on stirring.

Constant stirring: Stir continuously to avoid lumps and ensure even cooking.

Cool quickly: Place the baking tray in the fridge to set the nougat faster.