Cashew Almond Halwa: I love desserts esp Indian sweets, no one would believe me if I say I've always loved salty savory items, yep, it was like that until I got married, as you all know , marriage brings some major changes esp with food habits. True, my interests happened to change in terms of eating habits, like having something as dessert after food was slowly introduced to me by Vj, so from then to till date that habit is hanging on to me, yeah, I crave for something sweet after every meal. O god, this happens to be the sole reason to have put on much weight. These days it's me who is eating lot more sweets than Vj. So, there is no wonder if I make sweet very often, and hence the cashew almond halwa for my cravings. It's so easy except the stirring part is hectic as any other halwa demands.
- 1/2 cup Cashews
- 1/2 cup Almonds
- a pinch of Cardamom powder
- 3/4 cup Sugar
- a pinch of salt
- A pinch of any food colouring
- 4 tbsp. of ghee
- Soak the almonds in water overnight and remove the skin. Else soak them in hot water , really hot water, for an hour , then peel the skin. Soak the cashews as well.
- In a blender jar, add the soaked cashews and grind them finely adding very little water. Later dump in the peeled almonds to that and grind to a slightly coarse paste.
- Take a wide , deep bottomed sauce pan and add the sugar , may be 1/4 cup of water. Dissolve the sugar completely and cook the syrup until it reaches the single thread consistency, i.e., dab a small amount of sugar syrup on ur index and thumb finger, it should yield a thread like thing when both the fingers are pressed and while releasing.
- Stir in the ground paste to the sugar syrup and keep mixing until there are no lumps. Then add in the food colouring and stir until it is blended well. Keep on stirring the halwa by adding ghee in equal intervals.
- Continue to stir the halwa until it starts leaving the sides, Finally drizzle some ghee on the top, combine well and switch off. Let it cool for some time, and serve.