Modern Rubber Halwa

rubberhalwaI first had this at Modern in Bombay, and it was soo soo soo good. So good.

If you like things that are chewy and sweet, you will love this! (This is very similar IMHO to Chi Chi Dango Hawaiian mochi, and less chewy than most types of other traditional mochi). I think it is also similar to Turkish Delight.

Recipe adapted from Yummy Tummy.

Preparation Time : 2 mins
Cooking Time : 15 to 20 mins
Makes : 12 pieces

Dish: 3 cup pyrex (the smallest size from this set)

Ingredients:

Sugar – 1 cup
Boiling water – 1 cup

Cornstarch – 1/2 cup
Cold water – 1/2 cup

Ghee – 3 tbsp
Cardamom Powder – 1/2 tsp
Pistachios, whole – 1/4 c (I use WOW)
Green Food Coloring – 2-3 drops
Khus extract – 1/4 tsp

Directions:

  1. Take a medium to large sized heavy bottom NONSTICK pan and add in sugar and 1 cup of boiling water. Mix well and heat till the sugar is melted.
  2. In a separate bowl, add 1/2 c cold water. Slowly, spoonful by spoonful (or better yet, with a flour sifter), add cornflour. Make sure there are NO LUMPS. [I used a Cuisinart hand blender to get rid of my lumps].  Add the green food color and mix well.
  3. Add the cornflour mixture to the sugar water mixture. Mix well. [I used the Cuisinart hand blender to integrate the two mixtures].
  4. Now put this mixture on high heat and keep whisking till it is thick, glossy and jelly like.
  5. Add 1 tbsp ghee. Keep mixing.  (It’s a LOT of mixing).
  6. Add 1 tbsp ghee. Keep mixing.  (Keep going, recruit others to help mix).
  7. You can tell it is getting done when the green mixture stops sticking to the side. At that point, add pistachios and cardamom powder and mix well.
  8. The halwa will look thick and glossy, shiny, almost laminated. Then it is done.
  9. At this point pour this into the greased pyrex lined with greased parchment paper overhanging the pyrex pan (lay it down in a cross shape; you should be able to lift and remove the halwa from the pan when it is done easily) and refrigerate for 1 to 2 hours.
  10. Once it is set, invert it to a cutting board and cut it into slices.
  11. Enjoy!

VARIATION:

  1. Red rubber halwa: instead of khus, use rose extract; instead of pistachios, use chopped blanched almonds; instead of green food color, use red; instead of cardamom, use a pinch of saffron.
  2. Yellow rubber halwa: instead of khus, use lemon extract; instead of pistachios, use halved cashews; instead of green food color, use yellow; instead of or in addition to cardamom, use a pinch of saffron.
  3. Orange rubber halwa; instead of khus, use orange blossom extract; instead of pistachios, use halved cashews; instead of green food color, use a drop or red and a drop of yellow; instead of (or in addition to) cardamom, use a pinch of saffron.

NOTE: Remember when purchasing extracts to make sure they are for COOKING!!! They do sell extracts which are topical or medicinal or perfumes. DO NOT USE THOSE!!!!! I’ve seen little bottles of different flavored extracts at just about every Indian grocery store I’ve been to for a few dollars. I have not seen these extracts online. If you can’t find the fancy extracts, never fear, use lemon or orange extract, the recipe will still taste good. 🙂

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Hapsi Halwa

Recipe from Video here (not in English).

Website here.

If you like burnt, caramel flavored sweets, this is for you.

Ingredients:

  •  milk 2 kg
  • plain flour 1/2 cup
  • sugar 1 cup
  • ghee 1 1/2 cup (clarified butter)
  • walnuts 1/2 cup (sliced)
  • almonds 1/2 cup (sliced)
  • citric acid 1 ts (mix it with 1 cup of water)
  • vinegar 3 tbs
  • liquid glucose 4 tbs (dr oetker brand)
  • green cardamom powder 1 ts
  • unsweetend coco powder 2 tbs
  • pistachios 8 pieces (sliced)
  • greased tray

Recipe:

  1.  in a pan add the milk and bring it to a boil.
  2. once boiled add the citric acid and water mix in the milk, turn off the flame and cover it for a few min till the milk separat.
  3. once the milk separats then cook on high flame till the water drys.
  4. while drying the water add the coco powder, green cardamom powder mix well.
  5. when 1 cup of water is left close the flame and add sugar, vinegar, plain flour & half of the clarified butter mix well, and on the flame low to medium and keep stirring.
  6. while stirring keep adding the remaining clarified butter 1 tbs at a time, till the clarified butter comes on the surface.
  7. once the butter comes on the surface add the nuts mix well and add the liquid glucose mix well (make sure they is no water in it completely dry)
  8. now transfer the sweet in the greased tray, garnish it with the remaining nuts and pistachios, leave to cool down.
  9. cut in pieces and serve.

Dudhi Halwa

NOTE: I do not like mushi dudhi, I do not like excess ghee, and I do not like excess milk. I also do not like food coloring in my food. I try to eat as healthy and natural as I can.

From: Manjula’s Kitchen

Ingredients:

1 dudhi, peeled and shredded (about 4 cups)(squished down to 2 c when water is squeezed out)
2.5 c milk
1/2 c sugar
2 tbsp ghee
2 tsp cardamom powder
2 tbsp pistachio, chopped (optional)

Directions:

  1. Put milk in pyrex. Microwave 15 min power level 7. Milk will have condensed to roughly half the amount. Keep microwaving until you have about 1.5 c milk.
  2. On stove medium high heat, add ghee. Let warm. Add dudhi. Let cook, about 3 min.
  3. Add milk, bring to boil, then lower temp of stove to low. Let cook until mixture becomes thick, about 10 min.
  4. Add sugar, cardamom, pistachio (if you like). Mixture will become loose and soupy again. Stir continuously until halwa is semi solid (consistency of play dough), about 3 to 4 min.
  5. Turn off heat. Transfer to serving bowl. Garnish wish pistachios, serve.
  6. Enjoy!