6 types of winter Halwas from the bylanes of Purani Dilli

With the onset of winter in Delhi, all roads lead to Old Delhi, or Purani Dilli, where the culinary moments are different. From Daulat ki Chaat to Gajar Halwa, Delhi’s bylanes come alive in winter with iconic desserts that taste best when enjoyed fresh from the streets. For the unversed, when it comes to halwa, a rich, pudding-like dessert made by slow-cooking an ingredient (like flour, semolina, lentils, fruits, or vegetables) with ghee, sugar or jaggery, and milk or water until it turns soft, fragrant, and melt-in-the-mouth, Old Delhi offers a wide range of varieties. There exists a more than 100-year-old sweets shop in Old Delhi that is known for its winter desserts, especially halwas. Sheeren Bhawan, nestled in the Chitli Qabar area of Jama Masjid in Old Delhi, run by Ahmar Shiraz, the 6th generation of the family, has created a legacy with their signature White Gajar Halwa, Habshi Halwa, and more. Take a look at 6 types of halwas one can try in Purani Dilli from November to February.

As the name suggests, this halwa is made with white carrot, khoya, sugar, cardamom and roasted dry fruits,. This unique halwa is the signature dish of Sheeren Bhawan that was introduced more than 100 years back. As per Shiraz, with time it became the identity of the family business. Shiraz calls it a creamy affair, as the final dish looks like a bed of white cream garnished with roasted dry fruits.

This halwa is made from black carrots that appear only for a short season in North India. It has a naturally dark, velvety hue and an earthy sweetness that pairs beautifully with desi ghee, khoya and nuts. Slow-cooked over low flame, it develops a flavour that’s almost chocolatey and a must-try winter delight.

This halwa is made with aloe vera and one can try it at Sheeren Bhawan, that uses fresh aloe vera pulp and takes effort of 7-8 workers, who extract the pulp every morning in one corner of the 900 sq.ft kitchen. Made with aloe vera pulp extract, milk, cashew, almonds, pistachio, sugar, sprouted wheat and dry herbs this halwa has a unique aftertaste that you can relish during the winter season. Interestingly, the recipe uses 40-45 dry herbs that include star anise, cinnamon and salam panja to name a few.

This halwa is made from black carrots that appear only for a short season in North India. It has a naturally dark, velvety hue and an earthy sweetness that pairs beautifully with desi ghee, khoya and nuts. Slow-cooked over low flame, it develops a flavour that’s almost chocolatey and a must-try winter delight. (Image: Instagram/gaurangskitchen)

This unique halwa is made with cloves milk, sugar, and 70 herbs that are good for the human body during winters. Talking about the demand and benefits of this variation Shiraz says, “During the extreme cold weather, the demand for this halwa spikes as the herbs like javitri, jaiphal and salam panja increase the body temperature and boosts the immune system as well.”

Gondh also known as edible gum is a winter-friendly ingredient that keeps the body warm. Try the mouth-watering halwa made with gondh at Shreen Bhawan that has the goodness of milk, sprouted wheat, cashew, almonds, pistachio and raisins. According to Shiraz, while the halwa is good for everyone, it is more beneficial for those with a weak nervous system, anxiety and depression, piles and low vitamin D levels.