Bombay / Karachi Halwa
Ingredients
1 cup
Cornstarch
2 cups
Sugar
4 cups
Water
1 tsp
Lemon juice
5 Tbsps
Melted ghee
½ tsp
Ground cardamom
⅓ cup
Cashews
(chopped)
⅛ tsp
Food color
(orange, yellow or green)
1 tsp
Rose water
(optional)
Raw pistachios
(chopped, for garnish)
Instructions
1
Grease an 11x7 inch, deep tray with ghee.
2
Dissolve corn starch in 2 cups of water and set aside.
3
In a large saucepan, combine sugar and 2 cups water, dissolve on low heat then add lemon juice.
4
Stir and add the dissolved cornstarch.
5
Cook on low-medium heat, add 2 tbsp ghee.
6
As it starts to thicken, add ghee at intervals.
7
Stir continuously for about 20 minutes.
8
Add cardamom, cashews, rose water and color of your choice.
9
Continue stirring until well thickened and glossy.
10
The ghee begins to separate and the dough leaves the side of the pan.
11
Empty into the prepared tray, smooth with a spatula, sprinkle pistachios, press gently.
12
Cool for one hour and cut squares.