Friday, May 7, 2010

Maida Halwa

Halwa is the speciality of my Kerala, especially North Kerala. Calicut(Kozhikode), which is a district in North Kerala, known for halwa.. People from around the world come over here n buy kozhikodan halwa in bulk n take home or overseas. Though there are different types of halwa made by experts from around Kerala, I am bringing to you the most easiest one. Remember that for any halwa, funda is, stir continuously to avoid forming lumps, for that great yummy halwa!
Ingredients :

Maida / All purpose flour : 1 cup
Sugar : 2 cups
Ghee : 1 cup
Cardamom powder : 1 tspn
Ghee roasted cashews&raisins :1/2 a cup
Yellow/orange colour : a pinch if required
  • Take a bowl of water and mix maida along with food colour to it thoroughly without forming lumps to a thick consistency similar to that of dosa batter.
  • Pour 2 tbspn ghee to a heavy bottomed pan/kadai and when hot, pour the maida batter, stirring continuously under low flame, without forming lumps.
  • When it gets tighter n smooth, add sugar and mix well.
  • Keep on stirring and pour ghee through the sides of the pan gradually until it rolls off through the sides smoothly. 
  • Check sweetness n add more sugar if required. When it starts to melt, you'll see that the consistency gets a bit looser, hence, stir again continuously.
  • Its the right consistency when the ghee separates or starts showing over the halwa.
  • Now, add cardamom powder, roasted cashews n raisins and mix well. 
  • Remove from flame and transfer to an airtight container greased with ghee. Cut into pieces and have them once cool.
- You may even add ghee roasted maida to water n mix well instead of plain maida.
- You would know it is the right consistency when its not sticking to your hand and can be rolled between your fingers.
- Refrigerate to keep the halwa afresh for 2-3 days.

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