Chiroti

Method

1. 1

   About halwa: Halwa is a dense, fudgy sweet made by slow-cooking crispy layered sweet pastry in ghee. Offered as temple prasad and served at festivals. Famous in All Karnataka. Karnataka's festive layered crispy sweet pastry dusted with sugar Offered as prasad during Dasara, Diwali.

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   Prepare crispy layered sweet pastry: Make a very fine semolina dough. Divide into small balls.

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   Heat ghee: Heat 3 tablespoons ghee in a heavy-bottomed kadai on medium heat.

4. 4

   Begin cooking: Add prepared crispy layered sweet pastry to hot ghee. Stir continuously to coat. The mixture will look loose initially.

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   Add sugar: Add 3/4 cup sugar and 1/4 cup water. Stir until dissolved. Reduce to medium-low.

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   Cook with patience: Cook on medium-low, stirring continuously, for 20 to 35 minutes. Will progress: watery ? thick paste ? pulling away from sides. Never stop stirring.

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   Watch for colour: Halwa darkens as sugars caramelise — this deepening colour means the flavour is developing beautifully.

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   Ghee separation: Halwa is nearly ready when ghee separates visibly around the edges.

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   Add flavourings: Add 1/2 teaspoon cardamom powder and saffron soaked in 2 tablespoons warm milk. Stir in fried cashews.

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    Consistency test: Press a small amount between thumb and forefinger — it should not stick and should hold its shape.

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    Serve: Serve warm. Press into a greased tray and cut into squares, or serve directly. Keeps at room temperature 2 days.