Custard Powder Halwa – Guest post for Aruna Panangipally’s blog Aharam

Ever since I started blogging I adore Aruna’s work. I was delighted when I got an offer from her for a guest post.

First thing I liked about her blog is her blog name “Aharam” – what a perfect name for a food blog and the way she tells the interesting fact about the food in the Intro for each post

Aharam has a wide spread of Indian and International recipes.

If I say Indian does it justify her work?

No!!

South Indian and North Indian?

Nooo!!

State wise?

Yessss, if I start  specifying all the categories that she has covered, I am sure this post will go Endless

Looking for a festive recipe, low calorie recipe, no oil recipe etc. every search  has a result in her space

I can continue writing about her, but guess its time to hear from Aruna and visit her blog

Few words from Aruna about her space

I have been interested in cooking and collecting recipes for as long as I can remember.  In fact, it is something I imbibed from my grandmother, mother and aunts, all of whom were very interested in trying out new dishes. 🙂

ãhãram, my blog, is my attempt to catalog the recipes I love, be they recipes that are inherited or then those that I have learnt. My blog features pre-dominantly vegetarian recipes (with some egg-based recipes thrown in) from across India. You will find that I have loads of recipes from South India reflecting my ancestry (particularly, Andhra Pradesh, my native state) and those from Maharashtra, the state I grew up in. In addition, I have recipes from across other states of India and the world, reflecting my love for travel and new cultures. 🙂

You can follow Aruna on:

• WordPress: https://aahaaram.wordpress.com/
• Facebook: https://www.facebook.com/Aahaaram
• Twitter: https://twitter.com/Ahaaram
• Pinterest: https://www.pinterest.com/Aahaaram/

I was so pleased when Vidya agreed to do a guest post for me because I knew I would get “something different”, a term I hear often in my home. 🙂

Visit Aruna’s space for Custard Powder Halwa recipe

https://aahaaram.wordpress.com/2015/02/06/custard-powder-halwa-by-vidya-srinivasan-of-traditionally-modern-food/

Method:

• Add a tbsp of butter to pan and when it melts and becomes hot, add cashew nut and sauté till they are golden brown. Switch off and add raisin; keep aside
• Grease a pan with melted butter/ghee and keep aside
• In a mixing bowl add custard powder, water, saffron,sugar, salt and cardamom powder; mix well without any lumps

• Take a heavy bottomed pan (I used non-stick) and transfer the mixture to the pan. Keep the pan on the stove and start cooking in high flame
• The mixture will come to boil and start to thicken, Keep stirring till it became glossy and jelly like texture

• Add remaining butter, cashew nuts and raisin; mix well and reduce the flame. Keep stirring continuously till the mixture  begins pulling away from the sides

• Transfer the halwa to the greased pan and level the top. Chill it for an hour and cut them
• Check out my other custard powder recipe, Custard Powder Cookies

Custard Powder Halwa - Guest post for Aruna Panangipally’s blog Aharam

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Ingredients

• Custard powder - 1 cup I used Vanilla Flavor
• Sugar - 2 cups + ½ cup I used light brown sugar, white sugar can also be used. Adjust sugar according to your sweetness
• Water - 4 cups
• Butter/Ghee - 3 tbsp I used butter
• Cashew nuts and Raisin - for taste
• Saffron - 1/8 tsp
• Salt - a pinch
• Cardamom powder - 1/8 tsp

Instructions

• Add a tbsp of butter to pan and when it melts and becomes hot, add cashew nut and sauté till they are golden brown. Switch off and add raisin; keep aside
• Grease a pan with melted butter/ghee and keep aside
• In a mixing bowl add custard powder, water, saffron,sugar, salt and cardamom powder; mix well without any lumps
• Take a heavy bottomed pan (I used non-stick) and transfer the mixture to the pan. Keep the pan on the stove and start cooking in high flame
• The mixture will come to boil and start to thicken, Keep stirring till it became glossy and jelly like texture
• Add remaining butter, cashew nuts and raisin; mix well and reduce the flame. Keep stirring continuously till the mixture begins pulling away from the sides
• Transfer the halwa to the greased pan and level the top. Chill it for an hour and cut them
• Check out my other custard powder recipe,Custard Powder Cookies

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

1.Food color can be added
2.Halwa stays good for a week in fridge
3.Any nuts of choice can be added

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!