Tuesday, 19 February 2013

Muppaal Halwa - Three Milk Sweet

                        Try making a halwa and you will naturally develop a respect for those halwas sold in the market and its makers. It's not an easy sweet that is made in a jiffy, there's a whole lot of technique, hard work and experience that produces a flawless sweet, which slides down our throat effortlessly. The aching arms will make us vow to never make halwa again, but the lingering sweet flavour will lure us to start it all over again, especially when there's a demand for more!  The making is definitely a time consuming process and one that demands some muscle power too, but the final product and those melting moments will make it all worthwhile. Made with a combination of three different milk extracts, packed with flavour, Muppaal Halwa is totally a delicious treat.

Whole Wheat     1/2 cup ( samba kodumai)
Red rice               1/2 cup ( sivappu puttarisi )
Coconut milk      1 cup
Cardamom          2
Ghee                    6 tbsp
Sugar                   1 1/2 cups
Water                  3 /4 cup (for the syrup)
Cashew                1/3 cup

Rinse and soak wheat and Rice, separately overnight.
Grind  the soaked wheat and rice separately and extract milk one by one, by passing the ground paste through a fine sieve or muslin cloth. Set aside.
Combine sugar and water, stir on high heat till the sugar dissolves and boils to a syrup.
Combine whole wheat milk, rice milk and the coconut milk in a heavy bottomed vessel. Add additional water if the mixture is thick to make it a thin pouring consistency ( if the mixture is thick it will turn into lumps on heating)
Stir the milk continuously on low heat, till it begins to boil.
Add the sugar syrup, cardamom and continue to stir till the milk thickens.
When the halwa gathers to a thick mass and begins to leave the sides of the pan( makes thick ribbon shape when lifted up in the ladle), start adding the ghee, little by little, stirring continuously until all the ghee is absorbed.
Add the chopped cashews and transfer to a greased plate.
Cut into squares when it cools down completely.

Don't leave the halwa unattended when it is cooking, it will turn into lumps or burn. Continuous stirring is essential for a lump free halwa.
To get a transparent looking halwa, use a muslin cloth to extract milk. ( I used a regular strainer and not a muslin cloth, which is evident in the texture of the halwa, as seen in the picture)
Add more ghee, if desired.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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