1 and 1/2
1 cup + 1 and 1/2 cups
2 – 3
Take cornflour in a mixing bowl.
Add 1 and 1/2 cups of water and food color .Then whisk it well to avoid lumps .Keep aside.
Add about 1 tbsp of ghee in a wide thick pan or kadai. Roast nuts.When they are golden brown in color,remove and keep aside.
In the same kadai, take sugar and add 1 cup of water.Keep the flame on medium and let the sugar dissolve .
Let the sugar syrup boil and become slightly thick. Sugar string consistency is not important here but make sure the syrup is sticky.
Add the cornflour mixture to the sugar syrup,stir continuously to avoid lumps while adding.Keep stirring in low flame.
After sometime you will observe that the mixure will start thickening and becoming glossy.Add ghee and mix well.Keep stirring.
Once the mixture starts leaving the surface and becomes a single lump , its done. Add cashew nuts and cardamom powder.Give a mix.
Transfer to the greased plate .Using a spatula spread it evenly to get desired thickness. smoothen the surface using the base of a greased cup.
Allow it to set for atleast an hour then cut into squares.
Enjoy cornflour halwa warm / normal temperature / col.Stays fresh for 4-5 days if refrigerated.
You can use any food color of your choice orange,yellow,green etc.
you can either do with cornflour/ flavored / mix both . i have mixed little custard powder in the above as i had to empty off my custard powder stock.
You can flavor it with some essence too.
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MANGO RAVA HALBAI / MANGO RAVA BURFI RECIPE