With Deepavali round the corner, he is a sweet delicacy from the Tirunelveli region. A halwa that has the best of everything - Milk, Cashew, Besan and oodles of ghee. This is a must if you are celebrating Thala Deepavali or your first Diwali post-wedding. Recipe text in English below.
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Ingredients:
Ghee - ¾ cup
Cashew powder - 1 cup
Roasted besan flour - 1 cup
Sugar - 1 ½ cups
Milk - 2 cups
Saffron - 8 strands (soaked in milk)
Method:
1. Sieve besan using a sieve to ensure no lumps are found.
2. Roast besan on low flame till a nutty flavour emanates. Set aside to cool.
3. In a wok, add roasted besan flour and milk and whisk together to ensure no lumps.
4. Cook this mixture by constantly stirring until it thickens.
5. Add the sugar and keep stirring. The mixture will liquefy and thicken again.
6. Add the saffron soaked milk paste and a portion of the ghee. Mix well.
7. The mixture thickens. Add more ghee and ensure the ghee incorporates well into the mixture.
8. Add the cashew powder and fold into the mixture.
9. Add the remaining ghee, mix well and switch off the stove.
10. Wait for it to cool down to room temperature and pack in butter paper and gifts as Deepavali goodies.
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