Ingredients:
- Powdered rusk / bread – 1 cup
- Sugar – 1 cup
- Water – 2 cups
- Ghee – 1/2 cup
- Cardamom – 4 nos:
- Roasted cashewnuts – 12 nos
Method:
- In a wok, heat half the quantity of ghee and roast the powdered rusk till dark brown. Make sure to roast in low flame.
- While rusk is being roasted, in a pan, heat water along with cardamom. Once it comes to a boil, add sugar and wait for it to dissolve.
- When the rusk is dark brown in colour and you get a nutty aroma, pour the boiling sugar water and continue stirring to ensure there are no lumps.
- Pour the remaining ghee and cook till the halwa leaves the sides of the pan (halwa consistency)
- Garnish with roasted cashew nuts and serve hot.
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