👨‍🍳 作り方

1. 1

   In a bowl, whisk together tapioca flour and 3/4 cup water until smooth. Stir in red food coloring, if using. Set aside.

2. 2

   In a saucepan, combine 3 cups of water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat and let cool slightly.

3. 3

   In a non-stick pan, heat the ghee over low flame. Gradually add the sugar syrup while stirring continuously. Bring to a gentle simmer.

4. 4

   Slowly pour in the tapioca mixture while stirring constantly to prevent lumps. Continue stirring until the mixture thickens and starts to pull away from the sides of the pan, about 15-20 minutes.

5. 5

   Stir in the saffron (with its soaking water), cardamom, and nutmeg. Continue stirring until the halwa reaches a thick, gelatinous consistency.

6. 6

   Stir in the rose water. Pour the halwa into a greased serving dish or individual bowls. Garnish with roasted sesame seeds, chopped cashews, and sliced almonds.

   💡 プロのコツ: Constant stirring is essential to achieve the correct texture and prevent burning.
7. 7

   Let the halwa cool completely before serving. It can be served at room temperature or chilled.