Making halwa at home, might sounds tricky and requires hard labour but it's not always true. There are few halwa recepis can be prepared in an easy quick method. That's what custard powder halwa is all about. Just like corn flour halwa which i blogged few years ago, custard flour halwa can be prepared in a jiffy without much hassles. The key for any halwa is the constant stirring. That's the art of making a delicious mouth watering halwa. A good halwa shall slide thru your throat at ease that's what my father's idea for a perfect halwa and he was very much happy with this super glossy halwa. The beautiful yellow colur derived from the natural colur of the custard powder. I did not add any kesari or food coluring into them. Don't be taken aback with the amount of the ghee used in the recepi. I guarantee you the more ghee goes into the making, the tastier it will be. Oozing with ghee, loaded with cashews and the flavor of custard do anyone dare to say no to them??
Ingredients
1 cup custard powder
4 cups water
3 cups granulated white sugar
1/2 cup + 1 tbsp ghee
1/3 cup chopped cashews
Methods
Greased a 8"inch pan with ghee and keep aside.
Heat a frying pan and melt the 1 tbsp ghee. Fry the chopped cashews over a medium-low flame till golden. Keep aside.
In a heavy bottomed pan, add custard powder,sugar and water. Stir till till no lumps.
Place the pan over a high heat flame and stir well till the mixture thickened and glossy. Reduce heat to medium.
Gradually add ghee (approximately a couple of tablespoon each time every 2-3 minutes) and keep stirring till the mixture leaves the sides of the pan.
Add fried cashews and stir to combine. Now the mixture will start to form a mass ball by leaving all the sides of the pan. It will be super glossy and ghee started to ooze out.
Transfer the halwa into the prepared pan and gently pat with the back of ghe spoon to smooth the surface.
Let the halwa cool completely for 1 -2 hours before slicing.
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