Gothambu halwa | Atta halwa | Flour halwa | Kukskitchen

This one is close to my heart as it is one of the first sweets I made, and I was in school. Those days my brother  would eat anything I made and was my critic. Me, my sis and my mum would try all sorts of things in our kitchen in Trivandrum. He has got a more sophisticated palate now. Luckily my SIL is an amazing cook herself. :-)

The only slight change I made from my first attempt was to add dark muscovado sugar for that extra colour and taste.

Ingredients

Chappathi flour - 2 cups
Ghee - 1 1/2 cups
Castor sugar - 1 1/2 cups
Dark muscovado sugar - 1 cup
Cloves - 3
Cardamom - 5
Water - 8 cups
Rose water - 2 drops
Cashewnuts - 8-10

Method

- Dry fry cloves and cardamom till they release their oils.

- Boil sugar with water in a sauce pan till sugar dissolves

- Add ghee to a non-stick pan and saute flour in it with the whole spices and fry till flour turns light brown.

- Now add the sugar syrup and stir well to make sure no lumps are formed.

- Add dark muscovado sugar and at this stage use a sputter guard. :-) Stit till till the mixture lets itself off the edges of the pan

- Spread on a ghee smeared plate add rose water and garnish with roasted cashews.

- Cut them in to desired shapes and serve warm.

Tips:

- Try using plain flour and avoid muscovado sugar for a light brown halwa.

Cheers

Sherin Deepu