Bombay / Karachi Halwa

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Ingredients
  • 1 cup Cornstarch
  • 2 cups Sugar
  • 4 cups Water
  • 1 tsp Lemon juice
  • 5 tbsps Melted ghee
  • ½ tsp Ground cardamom
  • ⅓ cup Cashews (chopped)
  • ⅛ tsp Food color (orange, yellow or green)
  • 1 tsp Rose water (optional)
  • Raw pistachios (chopped, for garnish)
Instructions
  1. Grease an 11x7 inch, deep tray with ghee.
  2. Dissolve corn starch in 2 cups of water and set aside.
  3. In a large saucepan, combine sugar and 2 cups water, dissolve on low heat then add lemon juice.
  4. Stir and add the dissolved cornstarch.
  5. Cook on low-medium heat, add 2 tbsp ghee.
  6. As it starts to thicken, add ghee at intervals.
  7. Stir continuously for about 20 minutes.
  8. Add cardamom, cashews, rose water and color of your choice.
  9. Continue stirring until well thickened and glossy.
  10. The ghee begins to separate and the dough leaves the side of the pan.
  11. Empty into the prepared tray, smooth with a spatula, sprinkle pistachios, press gently.
  12. Cool for one hour and cut squares.