Preparation time: 4 hours 15 minutes
Cooking time: 2 hours
Servings: 30 pieces
300 gms refined flour (white flour)
900 gms sugar
1 ¼ litre of boiled milk
2 tbsp sugar
200 ml ghee
100 gms cashew nut slivers
3 l water (approximately)
In a bowl knead the white flour well with 250 ml of water to make a soft dough.
Add water into the bowl till the soft dough is fully immersed in the water. Cover the bowl and keep it aside for at least an hour.
After one hour, mix the dough nicely with the hand and then strain through a fine mesh sieve or through a muslin cloth to remove the lumps of dough. Discard the residue. Your eliminating the fibrous gluten from the flour.
Set aside the liquid batter for a further 3 hours, then decant the clear liquid from the top. Please refer to the video guide.
Meantime pound the cardamom and 2 tablespoons of sugar together in a mortar with pestle, and keep aside.
In a pan dissolve 900 grams of sugar in 3 cups of water. To make it dissolve faster, boil the mix. Stir continuously.
Mix the batter, sugar syrup and milk together in a heavy bottom vessel. Bring to a boil, stirring continuously.
As it thickens, add ghee at regular intervals. Make sure to stir continuously. It takes a bit of effort but the result is delicious.
When the halwa or fudge starts getting its glossy texture, add cashew nut slivers and the cardamom powder mix.
Cook over a low flame till the ghee starts to release. The cooking process takes approximately 2 hours.
Switch off the flame and transfer the fudge or halwa it to a greased plate and spread evenly. Place a few split cashew nuts on top as garnish.
Note: While making the halwa, use a high flame at the beginning for a few minutes and then gradually lower the heat as the cooking progresses.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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