👨‍🍳 조리법

1. 1

   Infuse saffron threads in 2 tablespoons of warm water for at least an hour. In a separate bowl, mix cornflour with 1/2 cup of water, rose water, and a tiny amount of red food coloring until smooth. Set aside.

   💡 전문가 팁: Ensure the cornflour mixture is lump-free.
2. 2

   In a large saucepan, combine sugar, 2 cups of water, saffron infusion, and lemon juice. Bring to a boil over medium heat, then reduce heat to low, cover, and cook for 5 minutes.

3. 3

   Gradually stir in the rapeseed oil, then cover and cook for another 5 minutes. Stir again, cover, and cook for 5 minutes. Uncover and stir every 5 minutes for the next 20 minutes.

   💡 전문가 팁: Constant stirring is crucial to prevent sticking.
4. 4

   At the 30-minute mark, stir in the ground cardamom and cinnamon. Continue cooking and stirring.

5. 5

   While the sugar mixture is cooking, melt the ghee or butter in a small saucepan over medium heat for 2-3 minutes until melted. Stir in 1/4 teaspoon each of cardamom and cinnamon.

6. 6

   Gradually add the cornflour mixture to the sugar mixture, stirring continuously with a wooden spoon to avoid lumps. The mixture will thicken.

   💡 전문가 팁: Work quickly to incorporate the cornflour smoothly.
7. 7

   Continue cooking and stirring until the halwa reaches a very thick, sticky consistency, resembling a pudding. This can take up to 45-60 minutes in total.

8. 8

   Stir in about 3/4 of the toasted nuts and the toasted sesame seeds. Pour the halwa into a greased serving dish or individual molds.

   💡 전문가 팁: Press the halwa down gently.
9. 9

   Garnish with the remaining nuts. Let it cool completely to set before cutting and serving.