I like these jelly varieties of halwa. As a result of you may by no means miss the stage by which you must take away them, not like barfis..Specifically these halwas want solely much less ghee as properly much less substances however the finish outcomes not solely style nice however appears tremendous shiny. I’ve already shared a model of cornflour halwa in microwave, that is the true model made on range high. I made this in the present day and wished to share it as quickly as doable. I’m certain that you need to have checked my custard powder halwa as properly.
This halwa is very easy to make, all you must do is put all the pieces in a pan and preserve mixing until it reached the proper consistency..Really easy and so yummy..
I hope you’ll do this out and let me know the way it seems for you..
Preparation Time : 2 minutes
Cooking Time : 15 to twenty minutes
Makes : 24 to 30 items
Cornflour / Cornstarch – 1 cup
Sugar – 2 cup
Water – 3 cup
Ghee – 8 tblspn
Cardamom Powder / Yelakai Podi – 1 tsp
Cashews – 3 tblspn damaged into small items
Inexperienced Meals Colouring – a pinch
Take a heavy backside pan and add in sugar and a couple of cups of water. Combine properly and warmth until the sugar is melted.
Whereas it’s melting, take cornflour in a bowl and add in 1 cup of water and blend properly so no lumps are fashioned. Add some meals color and blend properly.
Now the sugar should be melted, pour the cornflour combine in and blend properly.
Now put this on excessive warmth and preserve whisking until it’s thick, shiny and jelly like.
Now use a spoon to combine and put the warmth on medium warmth.
Add 2 tblspn of ghee and preserve mixing..
After 3 minutes add one other 2 tblspn of ghee and blend properly.
Now it is going to get thick and non sticky. Add in one other 2 tblspn of ghee and preserve cooking.
Add extra ghee if wanted.
At one stage the halwa will depart the edges of the pan. at that time add in cashews, cardamom powder and blend properly.
The halwa will look non sticky, it is going to depart the pan, will probably be thick and shiny, and the ghee will ooze from the edges of the pan.
At this level pour this right into a greased pan and set it in fridge for 1 to 2 hours.
As soon as it’s set, invert it to a reducing board and reduce it into slices.
|Take all of your substances|
|Begin by greasing a pan with some ghee|
|grease it properly and put aside|
|Take cornflour in a bowl|
|add some inexperienced meals color|
|take sugar in a thick backside kadai|
|warmth until sugar is melted|
|now the sugar is melted|
|add the cornflour combine|
|preserve cooking until it will get thick|
|add in 2 tblspn of ghee|
|add one other two tblspn of ghee|
|add in some extra ghee|
|add in damaged cashews|
|add some ghee and preserve cooking|
|now it’s got actually thick|
|sprinkle in cardamom powder|
|at one stage it is going to depart the edges|
|a detailed look|
|will probably be non sticky|
|that is the proper stage|
|time to pour|
|enable it to set|
|as soon as it’s set reduce into items|