Bombay Halwa

Bombay Halwa

 

 

 

Ingredients:

Cornflour / Cornstarch - 1 cup

Sugar - 2 cup

Water - 3 cup

Ghee - 8 tblspn

Cardamom Powder / Yelakai Podi - 1 tsp

Cashews - 3 tblspn broken into small pieces

Green Food Colouring - a pinch

Method:

Take a heavy bottom pan and add in sugar and 2 cups of water. 

Mix well and heat till the sugar is melted.

While it is melting, take cornflour in a bowl and add in 1 cup of water and mix well so no lumps are formed. Add some food colour and mix well.

Now the sugar must be melted, pour the cornflour mix in and mix well.

Now put this on high heat and keep whisking till it is thick, glossy and jelly like.

Now use a spoon to mix and put the heat on medium heat.

Add 2 tblspn of ghee and keep mixing..

After 3 mins add another 2 tblspn of ghee and mix well.

Now it will get thick and non sticky. Add in another 2 tblspn of ghee and keep cooking.

Add more ghee if needed.

At one stage the halwa will leave the sides of the pan. at that point add in cashews, cardamom powder and mix well.

The halwa will look non sticky, it will leave the pan, it will be thick and glossy, and the ghee will ooze from the sides of the pan.

At this point pour this into a greased pan and set it in fridge for 1 to 2 hours.

Once it is set, invert it to a cutting board and cut it into slices.

Serve.