#MahimhalwaRecipe #DiwaliRecipe
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मधुराज रेसिपी मसाले ऑर्डर कसे करायचे यासाठी हा विडिओ पहा
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Mahim halwa is a traditional Indian sweet. It is named after Mahim, a place in Mumbai. It is also known as Bombay Ice halwa. You don’t need to set it for hours. It gets ready within 30 minutes. It turns out perfectly like the one that we get in a shop. With Diwali round the corner, you must be thinking of making some sweets. So here is easy and simple recipe for you. You can try this recipe at home and drop a comment for me. Do not forget to like, comment and subscribe.
Ingredients:
• 1/2 cup Ghee
• 1 cup Maida
• 1 1/2 cup Sugar
• 3/4 cup Water
• Few Saffron strands
• 2~3 drops Kevada essence
• Yellow food color (Optional)
• 2~3 drops Lemon juice
• Sliced Pistachios
• Sliced Almonds
Method:
• Heat up a pan on medium heat and add ghee.
• Add maida and roaste together for at least 7-8 minutes together.
• No need to change the color. Maida should be light after roasting.
• When ghee begins to float over maida and maida begins to get glaze transfer it into a dish.
• For making sugar syrup take sugar, water, saffron in a sauce pan and heat it up.
• Mix well and cook until you get single thread consistency syrup.
• When sugar dissolves completely cook syrup for 5 minutes more and then check the
consistency.
• Take a drop of sugar in a dish and check for single thread consistency.
• Add Kevada essence, food color and mix well.
• You can add any other essence of your choice in place of kevada essence.
• You can skip food color if you don’t want. Adding food color is optional.
• Add lemon juice and mix well. Sugar syrup is ready.
• Heat up the maida mixture a little again and add the sugar syrup.
• Mix everything well and cook together stirring continuously for another 8-10 minutes until it
thicken up a little.
• When the mixture gets nice glaze after about 9-10 minutes, take some mixture into a dish and
let it cool down a little.
• Check the mixture by taking it in hand.
• If it comes together nicely then the base of halwa is ready.
• Turn off the gas and let it cool down a little for about 8-10 minutes in the pan itself.
• Spread butter paper and pour the mixture on it.
• You can grease a dish with ghee and use it in place of butter paper.
• Spread it a little in rectangular shape and cover with another parchment paper.
• Spread it well with the help of rolling pin and garnish with pistachios and almonds.
• Roll it again carefully so that the dry nuts won’t come off.
• Let it set for just 5-10 minutes and cut it into the size and shape you want.
• Mahim halwa is all ready.
• You can store it in an airtight container for about a week or two.
Note:
• If you feel that the sugar syrup is thicker or halwa has turned dry then knead the halwa
mixture well once with wet hands. You will get perfect consistency.
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