Habshi is the Urdu equivalent of Negro."The halwa is as kaala (black) as a habshi,” says Firoz Ahmed, a portly man sitting behind the glass counter at Haneef Doodhwalla, a mithai shop. Ahmed’s father, Haji Mohammed Haneef, founded it in 1948 in a dark alley in Ballimaran. It’s a Shahjahanabad neighborhood lined with stores selling made-in-China shades and Agra-made shoes. The area is noted for being the final address of Urdu poet Mirza Ghalib.
While it also sells buffalo milk and yogurt, Haneef Doodhwalla is best known for habshi halwa, a sticky sweetmeat made in the less hot season, from October to March.Recipe for this dish is as follows:
* 4 cups dry milk
* 1 cup sugar
* 1 cup butter or 1 cup oil
* 2 cups milk (regular)
* 1 cup chopped almonds or 1 cup walnuts or 1 cup pecans
1.Preheat oven to 350 degrees F.
2.Use a very large pot so this does not boil over.
3.Mix all ingredients except nuts.
4.Put in pot and put in the oven for 45 minutes.
6.Prepare a dish with grease or wax paper.
7.Put in the prepared dish and decorate with nuts.