Hmm Halwo.. this takes me back to my childhood. The glistening jellylike mithai infused with cardamom, almongs and sometimes saffron used to be made in vast quantities in our household when I was growing up. In Tanzania, most families I knew would make this halwo during Diwali, the colours were bright and bold and the halwo was cut into diamond shapes. The silver platters would be loaded with the colourful Halwo, and to me as a child, these would appear to be glistening jewels.
Some Halwo would be deep ochre, some amber, some shades of jade and studded with almond halves, some would be studded with whole cardamom seeds and slivers of almonds while others would have cashew mixed in. In Tanzania, a special starchy flour was used to make the halwo but we dont get that here in Charleston so I use fine cornflour.
HALWO
1 cup corn fl
1 1/2 cup sugar
4 cups water
4 tab sp ghee
almonds
cardamom powder
Mix all above ingredients and mix them on a heavy pot on high flame until it starts bubbling, turn heat on medium keep stirring until it becomes one big ball. Add 1 tea sp ghee mix app 5 min or until it does not stick in the pot. Pour in a greased tray spread out with flatten the mixture with a spatula and sprinkle almond slivers and cardamom on top.
jikoni 