MAIDA HALWA

This is actually a modified version of the good old "velutha halwa"(got the recipe from a women's magazine) Velutha (white) halwa and karutha (black) halwa (made with rice, jaggery and coconut milk) are still the top selling items in every bakery in Central Travancore (Travancore is the Southern part of Kerala).  Every time I visit Kerala I remember to buy both Halwas from Ann's Bakery which is famous all over Kerala for these 2 items.

It is not that difficult to make these at home. The only problem is the stirring. Once you start the process the stirring can not be stopped until the halwa is ready. All the ingredients and the greased plate for setting the halwa need to be kept ready before switching the stove on.

INGREDIENTS

1. Maida - 1 1/2 cup

2. Sugar - 1 1/4 cup

3. Ghee  - 1/4 - 1/2 cup

4. water  - 1 1/2 cup

5. Cardamom powder - 1/2 tea spoon

METHOD

1. Add 1/2 cup water to the maida and knead well. Allow the dough to rest for an hour.

2. Take 1 1/2 cup water and the dough in a big bowl.  Knead gently for some time till the water turns milky white Discard the residue. allow the liquid to stand for an hour and discard the clear liquid at the top.

3. Keep a plate smeared with ghee ready.

4. Take the thick milk like liquid in a wide pan. Add sugar and heat on a low flame stirring continuously. Once all the water is gone add 1/4 cup ghee. Keep on cooking the maida in ghee stirring and adding more ghee if needed. A stage will be reached after which no ghee is absorbed by the maida and the halwa doesnt stick to the pan.Switch off the stove. Sprinkle cardamom powder and mix well.

5. Transfer the halwa to the plate and allow to cool. Cut into pieces.