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.

Notes

- 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.