Bombay Karachi Halwa
|All purpose flour||1 Cup (16 tbs)|
|Clarified butter||2 Cup (32 tbs), divided (2 tablespoons for making the batter and the remaining for the halwa)|
|Water||1 3⁄4 Cup (28 tbs)|
|Sugar||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Almonds||2 Tablespoon, sliced|
|Cardamom powder||1 Teaspoon|
|Rose essence/Saffron strands||6 Drop|
|Food color||5 Drop|
|Edible silver leaf||1|
1. In a bowl mix together all purpose flour, 2 tablespoons ghee and water and leave it overnight.
2. In a thick bottomed pan boil 2 cups sugar in 3/4 cup water for about 6 minutes with constant stirring till two thread consistency is attained.
3. In another pan bring milk to a boil and then turn off heat.
4. Check the sugar syrup for its consistency by pulling between fingers.
5. Once the two thread consistency is attained, add the flour batter little by little stirring after each addition.
6. Add rose essence or saffron diluted in 1 teaspoon milk.
7. Lower heat and add milk little by little stirring after every addition.
8. Add 1/4 cup ghee little by little with constant stirring and then stir in food color of your choice.
9. Add sliced almonds, pistachio and cardamom powder.
10. Once it turns into smooth dough add 1 tsp ghee.
11. In a greased glass tray, spread the mixture, level it and let it cool down.
12. Apply silver leaf, cut into cubes and serve.
Serving size: Complete recipe
Calories 5847 Calories from Fat 3654
% Daily Value*
Total Fat 416 g640.4%
Saturated Fat 249.1 g1245.7%
Trans Fat 0 g
Cholesterol 1090.7 mg363.6%
Sodium 184.5 mg7.7%
Total Carbohydrates 529 g176.3%
Dietary Fiber 8.4 g33.7%
Sugars 425 g
Protein 34 g68.7%
Vitamin A 9.2% Vitamin C 1.8%
Calcium 63.2% Iron 43.3%
*Based on a 2000 Calorie diet