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This halwa will keep for months if packed in airtight
- Blanch almonds and pistachios in two cups of hot water for five minutes. drain, peel and slice finely.
- Mix colouring with lemon juice and keep aside.
- Dissolve sugar in two cups of water and let it boil for five minutes. add milk and leave to boil for another five minutes.remove from heat and strain through a muslin cloth.
- Dissolve cornstarch in two cups of water and add to the syrup.
- Cook on medium heat and when it starts turning into a lump, add the colouring prevoiusly soaked in lemon juice.
- Stir continuously, adding a little ghee every time the mixture starts sticking to the bottom of the pan.
- When the mixture leaves the sides of the pan and forms into one whole lump, add cardamom powder and finely sliced almonds and pistachios, keeping aside a few nuts for garnishing.
- Put the halwa on a greased thali and even it out, then decorate it with the remaining almonds and pistachios.
- When cooled, cut into desired shape and size.
This recipe was contributed by sumagandlur on 27 Dec 2003
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