👨‍🍳 Instrukcje

1. 1

   In a large, heavy-bottomed saucepan, whisk together the cornstarch, sugar, and 5 cups of water until the cornstarch is completely dissolved and no lumps remain.

   💡 Wskazówki profesjonalistów: Ensuring the cornstarch is fully dissolved prevents lumps in the final halwa.
2. 2

   Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.

   💡 Wskazówki profesjonalistów: Constant stirring is crucial to prevent sticking and burning.
3. 3

   Continue to cook, stirring continuously, for about 20-25 minutes, or until the mixture thickens to a pudding-like consistency and turns translucent.

   ⏱️ 25 minutes

   💡 Wskazówki profesjonalistów: The mixture will gradually thicken and become glossy.
4. 4

   Reduce the heat to low. Add the unsalted butter and ghee. Stir until both are fully melted and incorporated into the mixture.

5. 5

   Stir in the cardamom powder, nutmeg powder, and food coloring (if using). Mix well until evenly distributed.

6. 6

   Continue to cook on low heat, stirring frequently, for another 15-20 minutes, allowing the halwa to cook through and develop its characteristic chewy texture.

   ⏱️ 20 minutes

   💡 Wskazówki profesjonalistów: The halwa should pull away from the sides of the pan.
7. 7

   Pour the hot halwa into a greased serving dish or individual small bowls.

8. 8

   Sprinkle the toasted sesame seeds over the top for garnish.

9. 9

   Let the halwa cool completely at room temperature, then refrigerate for at least 2 hours before serving.

   ⏱️ 2 hours

   💡 Wskazówki profesjonalistów: Chilling allows the halwa to set properly.