Pakashastra

Pakashastra

Thursday, December 15, 2016

Custard Powder Halwa

An easy, quick and light jelly-like sweet prepared from Custard Powder, one of the most versatile products used in most of our kitchens. This sweet requires very few ingredients that are usually stocked in our kitchen pantries and takes just a few minutes to prepare.

Yields: 25 - 30 pieces (approx)



Ingredients:

Custard Powder - 1 cup (any flavor, the pictures are of Vanilla flavor)
White Sugar Granules - 2 cups (you can add 1/2 to 1 cup more if you prefer it sweeter)
Water - 4 cups
Clarified Butter/Ghee - 3 tablespoons + greasing
Cardamom/Vanilla Essence - 1/4 teaspoon
Watermelon Seeds - 1/8 cup (optional)
Cashew nuts, broken - 1/8 cup

For Aid:

A square or rectangle tray (I used one 8x8"tray)



Method:

  1. Grease a tray with some ghee/clarified butter. Keep it aside.
  2. Take all the ingredients in a thick bottomed pan. Mix thoroughly until there is no lump of custard powder.
  3. Place the pan on high flame and cook the mixture by stirring continuously to avoid the mixture from sticking to the bottom of the pan or forming any lumps.
  4. Keep stirring until the mixture turns glassy or semi transparent. Now set the flame to low.
  5. Continue stirring until the mixture leaves the sides of the pan. Immediately, transfer the mixture into a greased tray. Gently shake the pan for the mixture to settle down; do not try to level it with a spatula. Do not scrape the left-over mixture from the pan as it sets very quickly and the scraped mixture will not set in well. Allow it to cool down completely to room temperature.
  6. Cut into squares and serve. The left-over halwa can be stored at room temperature for a day. If refrigerated in an air tight container they stay fresh for 2 days.

Notes:
  1. This halwa can be prepared using different flavors of custard powder.
  2. You can try different flavors of essence or skip it totally if you do not prefer.
  3. Various other chopped nuts of your choice can be added.
  4. Using a square tray gives some height to the sweet while the rectangle tray makes it flat. Use the tray per your choice.

Recipe Adapted from Tickling Palates

0 comments:

Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!