- 1 / 3 cup sago (sabudana)
- 1 / 3 cup flour (Maida)
- 2 / 3 cup cornmeal
- 4 cups sugar
- 1 cup ghee
- 1 medium lemon
- 2 tsp cardamom (elaichi) powder
- green, yellow or red color
Method for Bombay halwa recipes
- Wash and soak sago in 2 cups water for 8 hours and mix.
- Soak Maida and potato flour in 2 cups water for 8 hours.
- Dissolve sugsr in 1 ½ cups water and bring to boil.
- When the sugar melts completely, add both mixtures and start stirring.
- When the mixture starts thickening, add 1 teaspoon ghee at a time up to ½ cup is exhausted.
- Add color mixed in lime juice and cardamom powder.
- Now add the remaining ghee as before.
- When the mixture becomes a foamy mass and begins to leave sides of the vessel. remove from flame.
- Pour into a greased plate, cool and cut when soft.
- When completely cooled wrap each piece separately in clean thin pieces of butter paper or plastic film .
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