Green peas are one of the most loved winter vegetables, known for their mildly sweet flavour and high nutritional value. They enhance countless dishes, from matar-paneer and pulao to kachori and simple tomato-pea-potato curry. But very few people know that peas can also be used to make a delicious dessert. Green pea halwa is not only easy to prepare but cooks faster than traditional carrot halwa and tastes surprisingly rich.

Winter brings a variety of sweet and savoury dishes, and peas are at the centre of many of them. Packed with protein, fibre, and essential vitamins, they make a perfect seasonal ingredient. This winter, try turning this everyday vegetable into a unique sweet dish. Here’s the step-by-step recipe for green pea halwa.

Ingredients for Green Pea Halwa
• 1 cup green peas
• ¼ cup pure ghee (about 50–60 g)
• 150 g sugar
• 150 g mawa (khoya)
• 8–10 almonds
• 10–12 cashews
• 1 teaspoon pistachio flakes
• ½ teaspoon green cardamom powder

How to make Green Pea Halwa

1. Wash the peas thoroughly, add them to a mixer jar, and grind them coarsely. This grainy texture gives the halwa its uniqueness.

2. Cut the mawa into small pieces and roast it on low heat, stirring continuously, until it turns slightly golden and fragrant. Transfer it to a plate.

3. Add two tablespoons of ghee to the same pan. Add the coarsely ground peas and roast on low flame until the colour deepens.

4. When the peas release a pleasant aroma, they are perfectly roasted.

5. Add half a cup of milk and the sugar. Cook on very low heat until the sugar melts and the milk evaporates.

6. In another pan, lightly roast the almonds, cashews, and pistachios in ghee. Crush them and add them to the halwa along with cardamom powder.

7. Finally, mix in the roasted mawa. Keep a little mawa and nuts aside if you want to use them for garnishing.

Tips to keep in mind
• Adjust the sugar quantity according to your taste.
• Both mawa and peas should be roasted on low heat with constant stirring to avoid sticking or burning.
• Using a non-stick pan makes the process easier, as nothing sticks to the bottom.