BOMBAY HALWA by Sweety from Maharastra.
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Bombay Halwa

Ingredients
1 cup fine semolina
sugar as required in recipe
ghee 1 to 1 1/2 cups, as required in recipe
1/5 tsp. citric acid powdered
1/2 cup blanched peeled almonds, halved
1/4 cup green pistachios halved
1/2 tsp. cardamom powder
saffron as desired
food colour red/green/yellow, as desired

 

Method:

1. Soak semolina in enough water for 3 hours.
2. Drain, rub gently between fingers, wash 3 times with fresh water.
3. Keep aside to settle again, discard top water, grind to a very smooth paste.
4. Add enough water, to make a thin batter.
5. Heat one cup ghee in a large heavy pan, allow to cool.
6. Add batter, stir well, till smooth.
7. Place on heat, cook while stirring continuously, add ghee little by little.
8. Cook to form a transparent, soft lump.
9. Add sugar, stirring again, till it is liquefied, and again a soft lump forms.
10. When ghee starts separating, take off fire, sprinkle citric acid.
11. Stir well, mix in toppings and set in a , rectangular, greased, tray.
12. Make incisions when cooled but still soft.
13. When completely cooled, separate pieces, wrap each in clean thin pieces of polythene or clingfilm.
14. Store in airtight container.
15. Making time: 1 hour
16. Makes: 1 kg. approx.
17. Shelflife: At room temperature 1 week, Refrigerated 3-4 weeks

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