Karachi Halwa Ii Recipes

KARACHI HALWA II

Steps:

• Dissolve the sugar in 3 cups of water.
• Stir and boil for 5 minutes.
• Strain through a sieve lined with muslin cloth.
• Mix arrowroot powder with 1.
• 5 cups cold water to make a thin paste.
• Cook, stirring constantly, until the mixture turns into one lump-less lump!
• Add lime juice.
• Stir away!
• Gradually add the sugar syrup.
• When the mixture sticks to the base of the pan, add 1 tablespoons.
• ghee.
• Repeat this step until the mixture becomes a lump again!
• Fold in the nuts.
• Pour into a greased pan.
• Smooth down with a greased spoon.
• Allow to cool.
• Cut into squares and serve.
• Store refrigerated for upto 4 days.

KARACHI HALWA I

Steps:

• Soak semolina in 1 1/2 cups water for half an hour.
• Drain off excess water.
• Keep aside.
• Microwave 3 tbsp ghee on HIGH for 30 seconds uncovered.
• Add cashewnuts and microwave on HIGH for 4 minutes uncovered.
• Remove cashewnuts onto a separate plate.
• Add sugar to the same ghee and 3 tbsp water.
• Mix.
• Microwave on HIGH for 2.
• 5 minutes uncovered.
• Stir once in between.
• Add semolina, remaining ghee and cardamom powder.
• Microwave on HIGH for 5 minutes uncovered.
• Stir once in between.
• Add essence, walnuts and cashews.
• Mix well.
• Serve with hot puris and spicy chickpeas.