|Ghee||1 Cup (16 tbs)|
|Sago||1⁄3 Cup (5.33 tbs)|
|Plain flour||1⁄3 Cup (5.33 tbs)|
|Cornflour||2⁄3 Cup (10.67 tbs)|
|Sugar||4 Cup (64 tbs)|
|Lemon||1 , juiced|
|Cardamom powder||2 Teaspoon|
|Crushed assorted nuts||1 Cup (16 tbs) (Cashew, Pistachio, Almond And Peanut)|
|Food colors||1 Drop (Green, Yellow, Orange Or Red)|
1. Wash sago and soak it in a bowl containing two cups of water, for eight hours till it melts into liquid.
2. In another bowl with two cups of water, soak plain flour and cornflour and set this aside too for eight hours.
3. Now, add the entire sugar in 1 ½ cups of water and allow the mixture to boil while stirring constantly till the mixture forms a thick syrup.
4. Add lemon juice to the sugar syrup to prevent the crystallization of the syrup.
5. Now, combine the liquefied sago with the flour mixture and pour it in a non-stick fry pan placed over a very low flame.
6. Start adding one teaspoon of ghee at a time to the Bombay halwa mixture, alternating it with a teaspoon of the sugar syrup, till both the ingredients are reduced to half their actual quantities.
7. Next, add a pinch of the food color followed by sprinkles of the cardamom powder and stir the Bombay halwa mixture till evenly combined.
8. Continue adding ghee and syrup exactly in the same fashion you did a while ago and do so until they are completely used up.
9. Add the assorted nuts in the dessert and mix well.
10. When the mixture has simmered to a translucent mass and has begun retreating from the walls of the non-stick pan, it’s time for you to get a plate and get ready to pour the mixture on it (Tip: The more you cook it at this stage the more it becomes elastic, so cook it to your desired consistency).
11. First, grease the plate and then, pour the wonderful smelling Bombay halwa onto the plate and allow it to cool down at room temperature.
12. Finally, after an hour cut the halwa into squares and bite into one square to get a magical mouth feel of the chewy and nutty Indian dessert you just brought to life with your culinary skills! (Tip: Store the Bombay halwa squares wrapped in butter paper in a sealed container)
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