Mixed Nuts and Rose Bombay Halwa
Mixed Nuts and Rose Bombay Halwa is made with cornstarch or cornflour as we call in India. The specialty of this halwa is the use of rose syrup that gives this halwa an unique aroma and taste.
Servings 2 cups
Ingredients
For the Rose Syrup
- 1 cup Dried Rose Buds
- 1.5 cups Water
- 2 tsp Sugar
For the Halwa
- 1 cup Cornflour
- 1.5 cup Water
- 1 1/4 cup Sugar
- 1/2 Rose Syrup
- 4 tsp Ghee
- 2 tsp Mixed Nuts
Instructions
For the Rose Syrup
- Wash the dried rose buds in enough water and drain it.
- Soak the dried buds in water for 10 mins.
- Bring the 1.5 cups of water to a boil.
- Add the drained buds and simmer for at least 30 mins, keep stirring in intervals.
- When you feel the buds are cooked well, add the sugar and stir to melt it.
- Cover with a lid and let the rose buds steep in well.
- Strain the water through a strainer and collect the water.
- I got about 1/2 cup thick rose syrup.
For the Halwa
- Mix together the cornflour and 1/2 cup water. Mix well to get a lumpless mixture.
- In a wide nonstick pan, add 1 cup water and sugar. Bring the water to a boil and let the sugar melt.
- When the sugar melts, simmer and slowly add cornflour mixture and quickly stir everything to mix well together.
- Here you got to be brisk as the mixture till solidify very quickly.
- Add the rose syrup and quickly mix together.
- Add ghee in batches as you keep stirring well.
- Ensure there are no lumps.
- Continue cooking until thick, glossy and translucent halwa is formed.
- Add in mixed nuts at this stage and pour into a greased bowl.
- Garnish with crushed rose petals and some more nuts.
- Serve hot or at room temperature.
Notes
I was looking at making halwa so I didn't worry about setting this as burfi.
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