In Sri Lanka we call it "Musket"... The chewy ghee-licious halwa filled with nuts is surely a treat! Here my recipe brings you a simple easy version thus you need not to keep stirring for long time like for wheat halwa. Having said that, the chewiness you are looking for will be lacking in this. the texture will be something similar to jelly(not wobbly though). But hey.. it's okay as long as it is sweet :)
There are special occasion in my country where this halwa plays a vital role. When I pen this post I fondly remember my dear uncle M who used to bring us special halwa every year when there is festive season. Feasts will be hosted in a grand scale in most parts of Sri Lanka during a specific period of a year. This season will be filled with so much barakah that most of the time you get no chance to cook at your place as you keep getting lavish biryanis from neighbourhood and friends. Uncle M used to attend the annual grand feast hosted in a coastal city called Beruwala, which is located about 60 Km away from the capital.
They offer lunch in an exquisite manner.. yeah .. the rice with other scrumptious curries together will be served in a basket called Kiduw. It's basically woven coconut leaves which is shaped like a basket. Curries are served in a another kind of leaf, but sorry I can't remember the name... you know, the smell itself is enough to take your breath away!
He used to bring many portions and distribute for relatives and friends. We too are lucky recipients! Along with the Kiduw comes ghee-licious halwa(which we call Musket, but it is the chewy one). He makes sure to get us the best variety and trust me I have never tasted such Halwa anywhere else. Most often I'm the one who grabs the big portion (yes yes.. I'm sweet-toothed) Anyway...Thank you so much dear uncle for putting a smile on our faces!! Dedicating this post to you...
Recipe Source : Sharmi's Passions
Yield : 10-15 Pieces
1. Keep a greased plate ready to transfer the prepared halwa.
There are special occasion in my country where this halwa plays a vital role. When I pen this post I fondly remember my dear uncle M who used to bring us special halwa every year when there is festive season. Feasts will be hosted in a grand scale in most parts of Sri Lanka during a specific period of a year. This season will be filled with so much barakah that most of the time you get no chance to cook at your place as you keep getting lavish biryanis from neighbourhood and friends. Uncle M used to attend the annual grand feast hosted in a coastal city called Beruwala, which is located about 60 Km away from the capital.
They offer lunch in an exquisite manner.. yeah .. the rice with other scrumptious curries together will be served in a basket called Kiduw. It's basically woven coconut leaves which is shaped like a basket. Curries are served in a another kind of leaf, but sorry I can't remember the name... you know, the smell itself is enough to take your breath away!
He used to bring many portions and distribute for relatives and friends. We too are lucky recipients! Along with the Kiduw comes ghee-licious halwa(which we call Musket, but it is the chewy one). He makes sure to get us the best variety and trust me I have never tasted such Halwa anywhere else. Most often I'm the one who grabs the big portion (yes yes.. I'm sweet-toothed) Anyway...Thank you so much dear uncle for putting a smile on our faces!! Dedicating this post to you...
Recipe Source : Sharmi's Passions
Yield : 10-15 Pieces
Ingredients:
Cornflour / Cornstarch - 1 Cup
Sugar - 1 Cup
Water - 1 Cup + 1 1/2 Cups
Cardamom Powder - 1/2 Tsp
Almond Essence - A pinch
Orange Food Color - A pinch
Salt - A pinch
Chopped Nuts (Cashew, Almond, Pistachios etc) - 3/4 Cup
Ghee - 2 Tbsp
Method:
1. Keep a greased plate ready to transfer the prepared halwa.
2. In a bowl, mix cornflour, food color, salt, essence and 1 cup of water. Mix without any lumps and set aside.
3. In a nonstick saucepan, dissolve sugar in 1 1/2 cups of water and bring gently to boil. Once it starts to boil turn the heat to medium and check the consistency. The syrup should slightly thicken and be sticky.
4. When the syrup starts to thicken, add the cornflour mix and keep stirring continuously.
5. At one point you will notice the halwa starts getting thicker. Now immediately add the cardamom powder, chopped nuts and ghee. Keep stirring.
6. After few minutes it will start to come off the pan and form a lump like shape. The halwa will look glossy too. This is the perfect time to transfer the halwa from the pan to plate. Once you've done that, spread evenly with the back of a spoon. Allow to cool for about 30 - 40 minutes.
7. When cooled, cut slices and serve.
No comments:
Post a Comment