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Bombay Karachi Halwa

Ingredients
  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
Directions

MAKING
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.

SERVING
12. Apply silver leaf, cut into cubes and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Flour
Cook Time: 
60 Minutes

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