Nov 5, 2015

Cornflour Halwa .... with the perfect texture and perfect bite

Dont ask me why I am writing so many posts today. Got plenty of recipes to upload but never find time to sit and write... always lazy you see :) So today I decided to upload some sweets and savouries recipe for the festive season. Right time to get busy when I am already busy doing cleaning chores. But I know perfect time to add these recipes now. Sorry to a couple of friends whom I had promised...(latest promise ;)... that I would upload this a week back (or I should say some months back). Better late than never. And I guess this is  the right time... just before you start making sweets for Diwali :)

This recipe is very similar to cornflour halwa that I posted yesterday. Very simple to make and luscious melt in the mouth type makes it perfect for the occasion. The best part is it makes a lot in no time. So a jackpot when you want to make something special but yet don't have to sweat it out

Try this out this festive season and enjoy ...

Serves... 12-16 pieces
Serve option... Room Temp

This is what u'll need....

Cornflour - 1/4 cup
Sugar - 1/2 cup
Cashews - 4-5 nos
Cardamom powder - a pinch
Ghee - 1 tbspn
Water 3/4 cup
Food colour - a pinch

Here is the stir....
  • Chop cashews finely and fry it in a little ghee. Keep it aside

  • Measure cornflour into a bowl
  • Add 3/4 cup of water and whisk it to remove any lumps
  • Add a few drops of food color and whisk it again
  • Put sugar in a nonstick pan and add water

  • Bring it to a boil and let it simmer till it becomes sticky... a little thick

  • Whisk the cornflour one more time. Pour it into the sugar syrup and keep stirring
  • In a few seconds you will notice glossiness here and there. Just keep stirring

  • Few more seconds and everything will look like a big blob of jelly
  • Once it looks completely like a jelly add the fried cashews and cardamom powder. Add a little ghee 
  • Stir well to evenly distribute the cashews
  • Transfer it to a greased box and let it rest for about an hour. You can refrigerate it to quicken the process
  • Once set invert the box onto a greased plate. It slides right off very cleanly
  • Cut into squares and serve at room temperature
  • Enjoy your halwa

                              • Stir well the cornflour to avoid any lumps
                              • Stir the mixture again just before adding it to the sugar syrup as the cornflour tends to settle down when it rests
                              • Adjust sugar to suit your taste

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