This is a delicacy loaded with calories and definitely not for the weight watchers or diabetes people.This method to make this dish is very confusing but you should do it the same way as mentioned in the method to achieve this halwa. The best flour suited for this halwa is Tapioca (Cassava) Starch. If not available you can substitute with cornstarch. You can also omit the food colour in this recipe and use saffron strands instead.
- 1/2 Cup Tapioca Starch or Cornflour
- 1/2 Cup Water
- 3 Cups Sugar
- 3 Cups Water
- 3/4 Cup Ghee
- 1 Nutmeg Powdered
- 1tbsp Cardamon powder
- 5tbsp Rose Water
- 1/2tbsp Orange Food Colour (Powder)
- 1/2tbsp Red Food Colour (powder)
- 2tbsp Toasted Sesame Seeds (Optional)
- 1. In a bowl place the flour and food colours. Mix well and add half cup of water to form a paste. Mix it thoroughly to blend well.
- In a saucepan place the ghee or oil on heat. Once heated well switch off the heat then add the nutmeg and cardamon powder. Then set aside
- In a deep non-stick sauce pan, place the sugar and 3 cups of water. Place it on heat and wait for it to boil and the sugar to dissolve well. Do not stir. (its important to use a deep pan so it will avoid spattering to your hands while stirring)
- Pour in the flour paste that you prepared earlier. Start stirring immediately with a spatula.
- (Optional) Add the saffron if using, just a pinch.
- Keep stirring on high heat until the halwa starts to clump up together. Lower the heat
- Start adding the ghee/oil mixture that you prepared earlier keep stirring to incorporate the ghee well. You have to add the ghee/oil little at a time while you keep stirring until you have added all of it. Increase the heat and keep stirring until it starts to form a ball.
- Add the rose water and sesame seeds, Stir to mix well. Cook for another 3 minutes and take it off the heat.
- Carefully transfer into a heat proof serving dish and let it cool.
- Then cut it and serve to eat.