Anday ka halwa Recipe (with Video)

1. Mix all ingredients in a large wok until combined.
2. Place onto the stove at medium-low heat and start the 1.5 hour long process of slowly cooking it.
3. You will have to constantly mix and scrape the wok with a wooden ladle to ensure even cooking and to prevent the mix from sticking and burning. Don’t try to rush the process by increasing the heat.
4. Over time, the mix will start to boil and thicken. Be careful as there will come a point where it splatters. Wear mittens!
5. Play a podcast or use this time to gossip with your mom.
6. In about 1 hour, the halwa will start to change color as the sugar caramelizes.
7. In about 75 to 90 minutes, the halwa will become deep golden, and ghee (clarified butter) will separate from it. Take a small speck and place it onto a place to see if it stiffens slightly in a few minutes. You’ll have to do this a few times… when the speck stiffens, your halwa should have a grainy/course texture but not be fully dried out.
8. At this point, transfer the halwa to a 9x13” tray that’s placed at an incline. Using a ladle or spatula, flatten the halwa into a rectangular shape. A lot of ghee will come out, keep pressing as the halwa firms, trying to squeeze out all the ghee. Save the ghee! It’s great to cook or bake with.
9. Once you feel the halwa is pressed well and partially hardened, cut into squares or diamonds with a sharp knife.
10. Let it cool. It will turn into little mithai-like pieces of heaven.
11. Serve!