How to make Muscoth Halwa
Author: Nissy Mathew
Recipe type: Desert
Serves: 6 servings
All Purpose Flour / Maida – ¾ cup
Thick Coconut Milk – 4 cups (from 1 large coconut)
Sugar – 1¼ cup + ¼ cup
Cashews – 3 tbso\p chopped
Into a bowl, take maida, add water and make them a stiff dough. Cover it with 2 cups water and set it separate for 30 mins.
With the help of your hands remove milk from it and strain it and discard the gluten.
Now cover the milk with a lid and set it separate for 2 hours. You must discard the top clear liquid and use only the milk settled into the bottom.
Take maida milk, coconut milk and 1¼ cup sugar in a pan and keep combining till it starts to thicken well. Cook it for aobut 10 to 15 mins to get little thick.
At this point take ¼ cup sugar into a sauce pan, heat until it gets caramel in colour. Pour them into the halwa and cook and combine for 45 mins to 1 hour.
Now the oil from the coconut milk oozes out.
Cook until it gets nice and thick. Add cashews and combine well.
Pour it into the greased pan and cool it for 4 to 5 hours.
Slice and serve.