Green chilies, known for their spicy flavor and rich nutritional profile including vitamin C, vitamin B6, vitamin K1, potassium, copper, and beta-carotene, can be transformed into a delicious and uncommon winter sweet known as green chilli halwa. Unlike traditional halwas such as carrot or moong dal, green chilli halwa offers a flavorful twist and is quick to prepare, making it a novel addition to your winter menu.

To prepare this halwa, start by removing the stems, washing, and carefully deseeding the chilies to reduce their heat. Grate the green chilies patiently, preferably wearing gloves to avoid skin irritation. Heat ghee in a pan and lightly sauté the grated chilies over low heat for about five minutes until soft but not roasted. Then add mawa (khoya) and continue to cook the mixture on medium flame until the ghee separates from the pan. Next, incorporate sugar and stir until it dissolves and the halwa thickens. Finally, mix in dried fruits, chopped nuts, and flavoring powders like cardamom or peppermint for an aromatic finish.

This green chilli halwa is best served hot, showcasing a delightful balance of sweet and mildly spicy flavors. Besides its taste, the halwa is prized in Ayurveda for aiding digestion and opening nasal passages, offering potential relief from headaches or sinus issues. This winter, tread beyond the usual sweets and experiment with this distinctive green chilli halwa for both health benefits and enjoyable taste.