Bombay Karachi Halwa – Microwave Recipe

Sometimes I’m missing Asia, I’m missing India. This halva recipe with the contrasting colors, the decoration, the smell and the taste is like a fast trip in Country of my dreams. Take a halwa in your mouth, close your eyes and dream!

Note: Cardamom and rose scent are very popular in Indian sweets, you could use also saffron and make yellow halwa.

You need:

• 1/2 cup cornstarch
• 1 1/2 cups sugar
• cardamom powder to taste (or for second variation 1 tablespoon rose water)
• Food Color, optional
• 1 3/4 – 2 cups water
• Ghee or butter
• 1/3 cup Cashew Nuts, chopped (or for second variation almonds sheets)
• Chopped nuts or sugar pearls for decoration (or for second variation chopped dry red rose petals)

Procedure:

1. Combine in a microwave safe bowl corn starch, sugar, cardamom powder, and food color.
2. Stir well until well mixed.
3. Add water and stir again until smooth and not lumpy.
4. In a frying pan melt the ghee and roast the nuts.
5. Microwave at maximum strength (about 1000 W) for 2 minutes. Stir shortly.
6. Microwave for other 2 minutes at maximum strength stir well and add nuts, stir shortly again.
7. Finally microwave for to more minute, give a stir and if it is not thick enough microwave for a few minutes.
8. When the halwa is cooked, pour it in a greased mold, top with the reserved nuts.
9. Let cool down completely before cutting into small square pieces.

Tags: art, art and kitchen, artandkitchen, artankitchen, Bombay Karachi Halwa, food, food photography, India, kitchen, photography, style

• 04/07/2014
• Asian recipes, cooking, dessert
• 5 Comments