Topic started by Yamini (@ loligo.cqu.edu.au) on Mon Sep 10 23:58:09 .
All times in EST +10:30 for IST.

Hi Hemant

I looking for Bombay Halwa receipe. If you have please send me an e-mail.

Regards
Yamini

Responses:

• From: darshana (@ 213.42.0.242) on: Sun Oct 28 15:01:42
  
  There is so many type of halwa. Which one you like caroat halwa ,duthi halwa
  
  
• From: venkul (@ test5.covansys.com) on: Wed Nov 14 12:22:35
  
  Bombay Halwa
  
  
  Ingredients:
  
  
  Maida - 1 level cup (100 gms)
  Sugar - 1 1/2 cup
  Kesar colour - little
  Ghee - 1/2 cup
  Broken cashewnuts - 1 tbsp
  Melon seeds - 1 tbsp
  Lemon juice - 1 tsp
  Method:
  
  
  Prepare a thick dough from maida by adding just enough water. (like chappathi dough)
  Pour 1 1/4 cup water in a vessel, put this dough in the water to soak for 1/2 an hour.
  Mix this with hands gently, so that milky extract comes from the dough.
  Little solid shiny jell like substance, which comes to hand shoud be removed.
  Strain the milk through a fine mesh sieve.
  Keep closed in that vessel for 6 to 8 hour without disturbing it in between.
  Take out the clear water, which comes on top carefully in a separate vessel.
  Add half cup of this water to the sugar and keep it on fire in a heavy kadai.
  Stir till one string consistency is reached.
  Dilute the sediment with little more fresh water and pour into the boiling syrup stirring constantly.
  Add lomon juice, colour and stir constantly till it becomes very thick and transparent.
  Add half of the ghee and stir till it gets absorbed into halwa.
  Pour rest of the ghee and stir again till it gets absorbed.
  Stir constantly again till it leaves out ghee and the halwa becomes a thick ball like mass in th centre of kadai.
  Remove from fire. Add fried nuts and cardamom powder.
  Mix for 1 or 2 minutes and pour on a greased burfi tray.
  Cut into pieces after 1/2 an hour.
  
  
• From: honey (@ ) on: Thu Mar 28 13:26:45
  
  Hey I tried this and it is yummy. It is also easy enough to make for a first timer. Thanks venkul.(I omitted the melon seeds)
  
  
• From: Skanthavelu Nadarajah (@ edtntnt2-port-47.dial.telus.net) on: Sat May 25 17:57:41
  
  Wow!My mouth is watering as you are talking!
  
  
• From: dolly (@ 061092155136.ctinets.com) on: Mon Apr 5 21:53:13
  
  hai darshana
  can u pls tell me the recipe for duthi halwa?
  
  
• From: Kalpana (@ ) on: Thu Jun 3 12:10:24
  
  Hello Venkul,
  
  The Bombay Halwa recipe you gave, is this same as Mohanlal's halwa that come in layer between wax paper?
  
  Last part of recipe says pour on greased tray and not saying about flattening between two wax paper sheet - that's why I have question.
  
  Is this cube shape?
  
  
• From: RAMESH ATE (@ rhdproxy2.rhd.com) on: Fri Aug 6 16:14:07
  
  I tried to make and it does not look up the one between the wax paper. It was soft and gooie.
  
  
• From: ramesh atel (@ rhdproxy2.rhd.com) on: Fri Aug 6 16:20:06 EDT 2004
  
  Thin halwa between wax paper
  
  Ingredients
  1 cup very fine white semolina (rava)
  1 cup ghee
  4 cups milk (cool)
  4 cups sugar
  1/2 tbsp. each almond and pistas slivers (very thin)
  8-10 cardamoms
  2 pinches saffron flakes
  1 tsp. rose water
  2 thick large sheets of clean thick polythene for rolling.
  
  
  
• From: ramesh atel (@ rhdproxy2.rhd.com) on: Fri Aug 6 16:20:37 EDT 2004
  
  Method
  
  
  Deseed cardamoms and crush seeds coarsely. Keep aside.
  Grease sheets on one side and keep aside.
  Mix rava, ghee, milk and sugar in a large heavy pan.
  Place on high flame, and stir continuously, bring to boil.
  Reduce flame and go on stirring till a very soft lump is formed.
  Add rose water and top with 2 tbsp. ghee.
  Take off flame and knead (temper) well with a spatula.
  Place lump between the greased sides of the sheets.
  Roll evenly as fast as possible. Remove top sheet.
  Sprinkle all the toppings evenly. (ie. slivers, saffron broken and cardamom seeds)
  Replace sheet and reroll quickly till very very thin.
  Cut in 4" squares, store in airtight container when cool.
  (Place pieces of butter paper between layers for avoiding sticking.
  Making time: 45 minutes
  Makes: 500 gms. (approx.)
  Shelflife: 3 weeks refrigerated; 1 week at room temperature
  
  Note: The tempering must be done well, since this bring the shine to the end product.
  
  
• From: Rahul Mathur (@ 210.18.107.2.sify.net) on: Sun Oct 17 10:20:18
  
  Was the last recepie AFLATOON? or something else
  
  

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