Also known as - Turkish delight / Karachi Halwa / Egyptian Malban / Bombay Halwa.
Ingredients
600. gm Sugar
800. ml Water
10. ml. Milk
200 gm Corn Flour
180 gm Desi Ghee/ Clarified Butter
150 gm Assorted Nuts
20 gm Dry Rose Petal
1 gm Red Color
Method
Mix Sugar with 400 ml water and milk.
Boil and remove the scum.
Mix corn flour with 400 ml water and make a slurry.
Add slurry into the boiling sugar syrup.
Stir vigorously to avoid lumps.
Add red colour.
Once thick add, desi ghee, one spoon at a time.
Mix nuts and rose petals.
800. ml Water
10. ml. Milk
200 gm Corn Flour
180 gm Desi Ghee/ Clarified Butter
150 gm Assorted Nuts
20 gm Dry Rose Petal
1 gm Red Color
Method
Mix Sugar with 400 ml water and milk.
Boil and remove the scum.
Mix corn flour with 400 ml water and make a slurry.
Add slurry into the boiling sugar syrup.
Stir vigorously to avoid lumps.
Add red colour.
Once thick add, desi ghee, one spoon at a time.
Mix nuts and rose petals.
Spread in a plate and keep it in a refrigerator to cool.
Once chill, cut into the desired shape.
Once chill, cut into the desired shape.
Recipe Developed & Created By Chef Ashish Bhasin
Content Partner : Trident, Bandra Kurla
Chef Ashish Bhasin
Executive Chef at Trident, Bandra Kurla
Read more about Chef Ashish Bhasin
You can connect with Chef Ashish Bhasin on his social media handles -
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Twitter @Chefbhasin
Instagram@chefbhasin
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