Ingredients

• 1 cup fine semolina
• sugar as required in recipe
• ghee 1 to 1.5 cups, as required in recipe
• 1/5 tsp. citric acid powdered
• 1/2 cup blanched, peeled almonds halved
• 1/4 cup green pistachios halved
• 1/2 tsp cardamom powder
• saffron as desired
• food color red/green/yellow, as desired

How to Make Bombay Chewy Halwa

• Soak semolina in enough water for 3 hours. Drain and rub gently between fingers and wash 3 times with fresh water.
• Keep aside to settle again, discard top water and grind to a very smooth paste.
• Add enough water to make a thin batter.
• Heat one cup ghee in a large heavy pan, allow to cool.
• Add batter and stir well till smooth.
• Place on heat, cook while stirring continuously and add ghee little by little.
• Cook to form a transparent, soft lump.
• Add sugar, stirring again, till it is liquefied and a soft lump forms.
• When ghee starts separating, take off fire and sprinkle citric acid.
• Stir well, mix in toppings and set in a rectangular, greased, tray.
• Make incisions when it is cooled but still soft.
• When completely cooled, separate pieces and wrap each in clean thin pieces of polythene or cling film.
• Store in an airtight container.