Custard Powder Halwa is my recent try for this Diwali 2017, it is very simple, quick to prepare also it tastes delicious. Also, custard powder halwa needs just 4 ingredients to be prepared and also these are commonly available in all out kitchen, so no any fancy ingredient used here. Moreover, the quantity of ghee/clarified butter used is very little compared to other Halwa.
CLICK HERE for more Diwali Sweets and snacks and CLICK for Chicken Briyani , Kuska Briyani (plain briyani) and Mutton Briyani.
Also do check out Banana Halwa, Badam / Almond Halwa, Lauki Halwa, Wheat Halwa, Carrot Halwa, Corn flour Halwa, Dates Halwa, Tri-fruits Halwa, Pumpkin Halwa, Banana Sheera, Beetroot Halwa and Walnut sheera.
This Halwa can be prepared perfectly even by beginners. Give a try for this Diwali…
- Custard powder – 1 cup
- Sugar – 1 ½ cups
- Cashew nuts – 7 nos
- Water – 2 cups
- Saffron strands – few strands
- Ghee / Clarified butter – 3 tbsp
Making of Custard Powder Halwa / Custard Powder Halwa Video recipe –
- Break the cashew nuts into small pieces, keep it aside.
- Soak saffron strands in a tbsp of water and keep it aside.
- In a bowl, add custard powder, sugar and mix it well.
- Pour water, mix it well until it the dissolves. Make sure no lumps are formed.
- Heat a heavy bottomed vessel, pour ghee/clarified butter, add cashew nuts and roast until it starts turning golden brown in color.
- Pour in the custard powder, sugar mixture followed by the saffron water, cook only in low flame.
- Keep on mixing it, until it gets thicken.
- Once it starts thickening, start beating the halwa, until it rolls out.
- Keep on beating the halwa, until the ghee oozes out from the sides of the halwa.
- Meanwhile grease a tray with ghee/clarified butter, transfer the halwa to the tray.
- Level it with a ladle, let it sit until it reaches room temperature.
- Slice the halwa into pieces.
Serve it. Store it in an air-tight container, so that it stays fresh for a week time. Also, slightly heat, before serving.
Note: This Halwa is prepared in 20 mins, but the important thing in this Halwa, since we custard powder thickens earlier, it’s a must to prepare this Halwa in low flame. Preparing low flame helps custard powder to get cooked completely and then thicken, else it would taste raw. Also, it doesn’t mean the once the halwa is thickened it is done, make sure that it doesn’t stick to the ladle and has a glassy appearance.