Set up by an eleven-year-old Turkish boy almost a century ago, the candy dish has now become part of the town’s culinary pleasure. The Old City in Hyderabad has testimonies from every corner and nook- many of these are delicious stories, memories that immediately make you feel hungry. Food right here oozes history, subculture, and masses of fat! Every keep is at least half-of-a-century antique and may have signboards that might be fading out, but the culinary pride is unrivaled.
As much as Hyderabad is synonymous with the Hyderabadi dum biryani, it is also well-known for its conventional desserts – from apricot chocolates to cucumber mithais; Hyderabad has lots to thrill the sweet enamel. And in case you are in Hyderabad, trying greater than just the biryani, Jouzi Halwa, a Turkish sweet on the Hameedi Confectioners, is just what you need.
Contrary to the well-known Mozam Jahi marketplace, the shop is hard to miss. Hameedi neither has plush interiors nor the surprising neon signboards that welcome visitors from some distance. The traffic bottleneck proper in the front of the store and the aroma wafting from Hameedi is enough for humans to show their heads and seize a plate of the Jouzi Halwa before the signal turns green! Jozi Halwa is a wealthy candy dish, and even though a serving may not appear too big, devouring the whole of it is a feat. Bright pink and crowned with cashew nuts and silver foil, Jouzi tastes like a richer variant of a pavlova but sweeter and much heavier.
As rich as the Jouzi Halwa is, the richer is its records, says Mohammed Anees, the existing proprietor of Hameedi Confectioners. The keep is over one hundred years old and was set up by an 11-12 months-antique Turkish boy who later became the favorite hallway of the ultimate Nizam of Hyderabad, Mir Osman Ali Khan.
“I have misplaced rely on how many years the shop has been in life now. It became located with my grandfather, Mohammad Hussain, when we became younger boys. He was of Turkish descent, and his father became a Nizam army soldier. He passed away when his grandfather was just two years old. Since he became within the navy, the circle of relatives used to receive a pension from the state, and grandfather was the best toddler who had to fend for his mom,” Anees narrates.
With the money from his father’s pension, Hussain set up a small sweet shop in front of the Mozam Jahi marketplace alongside his buddy, who turned into a great deal older in age and a cook by way of career. “Though he was best eleven years of age, he had the physical built of a miles older character and all of the more, changed into obsessed with food,” Hussain says. Thus, Jouzi Halwa traveled all of Turkey’s manners to Hyderabad via Hussain, who brought the dish to the city.
But the records don’t cease there. Hussain’s save had no name for a long time, but commercial enterprise became ripe because of the honestly tasty form of chocolates that Hussain served. Also, Hussain becomes one of the first confectioners who set up a shop in the Nizam’s metropolis’s coronary heart. “Within no time, the flavor of Jouzi Halwa had traveled to all components of Hyderabad. One day, Mir Osman Ali, who changed into passing by the store, stopped to have a plate of the tons pointed out halwa. The Nizam loved the sweet that he named the store after his brother-in-regulation, Abdul Hamid, who became then the prince of Turkey,” Anees recounts.
Then, Jozi Halwa was frequently exported to Turkey for Abdul Hamid, who fell truly in love with the sweet. Today, Jozi Halwa is shipped to nearly all parts of the arena, not by the confectioners but by folks who come to Hyderabad and wish to take back a reminiscence from the metropolis. Ahmed says that nobody has yet managed to copy the dish they serve.
Many of our employees have been poached via different confectioners within the town. Many of them, who worked for years for Hameedi, areare in special stores in exclusive components of the city. But nobody makes the halwa as tasty as we do,” he claims. Almost a quintal of Jouzi Halwa is sold daily in the shop; what may also sound like an exaggeration, it takes 16 hours to make one batch of the candy—Juz in Urdu approach oats.
The candy’s key component is oat milk, which is blended with a lot of sugar, dry fruits, ghee, and zafran (saffron). The aggregate is then stirred for sixteen hours, with employees switching shifts every two hours. What makes the candy specific is the name of the spice’s game hint, which offers a unique flavor to the dish. It tastes like a mix of clove and cardamom, but Anees says that it is nutmeg.