Wash grated tapioca twice. Add 2 cups of water and cook.
Now, in a pan add 2 tsp of ghee . Then add few broken cashews and cardamom. Fry well.
Turn stove to medium. Add sugar and 1/4 Cup water.
Add the kesari powder. Mix well.
When the sugar is totally dissolved, add the cooked tapioca.
Stir well. Add 1 tsp of ghee, cloves and milk powder. Stir well, so that milk powder forms no lumps.
Now, grind the remaining cashew coarsely and add it to the contents. Mix well.
Stir continuously and add remaining ghee when the contents become thick and in Halwa consistency.
Switch off the stove.
Serve hot/cold garnished with coarsely powdered nuts.
Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world.
The term halva (Arabic: حلاوة ḥalāwah / حلوىḥalwá Urdu: حلوہ ), meaning “desserts” or “sweet”, is used to describe two types of desserts:
Flour-based – This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar.
Nut-butter-based – This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut butter and sugar.
Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such ascarrots, pumpkins, yams and squashes.
Halva can be kept at room temperature with little risk of spoilage. However, during hot summer months, it is better kept refrigerated, as it can turn runny after several days.
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