YIELD: 1 13×8 dish with a 1 inch thickness of halwa
- 2 cups all purpose flour
- 2 cups evaporated milk
- 8oz margarine
- 1/4 tsp salt
- 1/2 tsp cinnamon powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 3/4 cup condensed milk
- 1 cup dried fruits (raisins, sultanas, cherries) – this can be adjusted based on preference
- Add water, evaporated milk, condensed milk, sugar, salt, dried fruits and cinnamon to a pot on low/medium heat. Allow sugar to melt and keep the mixture warm.
- In a dry iron pot, add flour. Parch over low/medium heat until light brown (or your color preference). This can take a few minutes. Be sure to continuously stir to prevent burning and also to ensure an even color throughout. Set aside once nicely colored. Do not let it get too brown in this step. In a few steps down, the color will darken during the process (step 4).
- In another pot, on low/medium heat melt the margarine then add the parched flour. Cook for 3-6 minutes while stirring continuously.
- Carefully add the milk mixture to the pot with the parched flour and margarine while mixing continuously. Be careful as there can be some splatter.
- Reduce heat and stir until the mixture leaves the side of the pot. This will take a few minutes.
- Empty mixture into a greased baking dish and smoothen out the surface.
- Set aside and allow to cool.
- ENJOY YOUR HALWA!
The sweetness level can be adjusted to your preference.
You can also adjust the amount of dried fruits used to your liking.
The recipe yields a large tray of halwa. The size of the dish you use will depend on the thickness you want the halwa to be.
For the cream of wheat version, click here
Full flour halwa video can be seen here: