KARACHI HALWA How to Prepare -Make -Cook ?
KARACHI HALWA Recipe
Ingredients:
• 3 kilos nice quality Punjab wheat;
• 1 ½ kilos each of sugar and ghee;
• 125 grams each of poppy seeds, almonds, cashewnuts, pistachios;
• 2 tblsps. Cardamom seeds,
• Silver or golden foil;
• A few drops of green food colouring.
Metho of cooking karachi halwa:
1. Dice all the nuts coarsely.
2. Soak the wheat for 12 hours, then drain nicely and grind it to a very,
very smooth paste, strain the paste in a muslin cloth.
3. Throw away the bran left on the cloth after removing the milky substance.
4. Keep this milk aside for 12 hours.
5. Now without disturbing the collected milk at the bottom, throw away
the thin water from the top.
6. Place the milk in a cloth and tie up the cloth.
7. Hang up the cloth bag from a nail on the wall until all the remaining
water has also drained off.
8. Remove the flour from the cloth which is known as the wheat gluten.
9. Mix sugar with 1 litre water and cook over a slow fire till the sugar
dissolves and the syrup turns a little thick.
10. Put in gluten with all the above ingredients with the exception of
ghee.
11. Stir well till the mixture turns smooth, then cook stirring all the
time until it turns thick.
12. Put in half of the ghee and stir the mixture thoroughly and continue
till all the ghee dries up, then put colour and the remaining ghee and
keep on stirring to avoid sticking.
13. When the mixture is nicely blended and the ghee appears on the surface,
put the mixture in a greased pan.
14. Cover with foil.
15. Cut into any shapes you like when cold and store in airtight containers.
Karachi halwa is ready to be served
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