Taste that lingers
WORDS: VN BALAKRISHNA
Semolina 1 cup
Cashew nuts 1teaspoon
If rose petals not available, rose essence or rose water
khoya (whole milk boiled and reduced to milk paste)
Fry separately semolina and cashew nuts to golden brown hue in ghee. Keep the cashew nuts separate for later use. Add a few rose petals (if not a tea spoon of rose essence or rose water) to semolina and mix it well and cook with the lid on. After the halwa is well cooked add khoya (milk boiled to milk paste) and cardamom powder. Let the mixture thicken and add a tablespoon of warm ghee to give it a pleasant aroma. Garnish it with roasted (broken) cashew nuts. Served hot or cold it is bound to tickle the palate. GulabHalwa is simply a caramalisedhalwa with some nice rose petals or rose water essence forming part of it. It can be served as dessert too and lasts for as long as a month if stored in a cool dry place. A fortnight is enough to finish off the tasty halwa.