Karachi Halwa Or The Custard Halwa
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A perfect sweet for Festivals. Quick and easy to make.
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Ingredients
- 1 cup of custard powder. I have used vanilla flavour.
- 2 cup of sugar
- 4 cup water
- 5 tsp of clarified butter.
- 10-15 chopped cashew nuts.
- A pinch of cardamom powder.
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Instructions
- In a non stick pan mix the custard powder, sugar and water. Remove all lumps.
- Cook on a high flame, stirring continuously, till it comes to a boil. Then put the flame on low, add the cashews, clarified butter and cardamom powder. Cook on a high flame, stirring continuously, till it comes to a boil.
- Then put the flame on low, add the cashews, clarified butter and cardamom powder.
- The mixture will start looking glossy and thick. Cook on low flame for 10 minutes till the mixture leaves the sides of the pan.Â
- Turn off the heat and remove it in a greased tray. Level it smooth. Make indents while its warm.Â
- This can be stored in the fridge for 5-6 days and outside for about 2 -3 days. This yields about 16 squares.
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Never knew that Karachi halwa was made from custard …I am going to try this!