Ingredients
Equipment
Method
- Prepare the Flour Mixture: In a bowl, take 1 cup of maida and mix it with sufficient water to form a smooth, lump-free thin batter. Let it rest or extract as required.
- Make the Sweet Syrup: Melt the dark jaggery with a little water in a pan to prepare a rich, sweet syrup, then strain it to remove impurities.
- Combine in the Pan: Pour the prepared flour batter and the strained jaggery syrup into a heavy-bottomed or non-stick pan on low heat. Stir continuously to prevent any lumps from forming.
- Cook and Thicken: Keep stirring on a low-to-medium flame as the mixture begins to thicken and change color.
- Add Fat Gradually: Add coconut oil or ghee intermittently while stirring continuously. This helps the halwa absorb the fat and get a glossy finish.
- Add Nuts and Flavor: Once the mixture starts leaving the sides of the pan, add roasted cashew nuts and cardamom powder. Mix well.
- Final Consistency: Continue cooking until the halwa comes together into a single mass and cleanly leaves the sides of the pan.
- Set and Serve: Transfer the hot halwa into a greased tray or mold, let it cool completely, slice into pieces, and serve.
Video
Notes
Flour Choice: Make sure the maida batter is completely smooth and free of lumps before adding it to the pan.
Color and Sweetness: Using dark jaggery or a proper caramel base gives this halwa its signature dark bakery-style appearance.
Stirring: Continuous stirring on a low flame is key to achieving the perfect glossy and non-sticky texture.
Color and Sweetness: Using dark jaggery or a proper caramel base gives this halwa its signature dark bakery-style appearance.
Stirring: Continuous stirring on a low flame is key to achieving the perfect glossy and non-sticky texture.