if you ever wanted to try a totally innovative halwa, Bombay ice halwa is the right thing to make to impress your family and friends. As for me, this ice halwa is super cool to make and to dish out and seeing the kids excitement was awesome. I made this Bombay ice halwa as prasadham for Ugadhi and i love the creativity of peel off halwa. The vibrant is a feast for eyes and the chopped nuts enhance the flavor and taste of this delicious halwa. I used pistachios and almonds you may use any nuts as your liking.
Ingredients
2 cups + 6 tbsp whole milk
1/4 cup corn flour
1 cup sugar
1/4 cup + 2 tbsp ghee
1/2 tsp cardamom powder
1/4 cup chopped nuts
Pinch of yellow food coloring
Pinch of saffron
Methods
Add 2 tbsp milk to saffron and keep aside.
Dilute cornflour with remaining 5 tbsp milk. Keep aside.
Boil milk in a pan, add sugar, saffron diluted in milk and yellow food coloring. Stir till sugar completely dissolved. Add cardamom powder and stir.
Reduce heat to medium=high and add diluted corn flour and keep stirring.
Add ghee and continue stirring till the mixture thickened. Cook till the mixture leaves the sides of the pan and form a big mass on the pan.
Add 2 tbsp ghee and cook for 2-3 minutes.
Spoon the mixture over a parchment paper greased lightly with ghee, top with another parchment paper. Using a rolling pin, gently roll into a medium thin. Remove the top parchment paper and sprinkle the halwa with chopped nuts.
Gently place back the parchment paper and roll lightly for the nuts to stick to the mixture. Let the halwa cool for 1-2 hours.
Remove the top parchment paper and using a sharp knife, slice into squares.
Serve
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