Inspired by Sri Lanka and perfected in the sleepy little village of Mudhalur in Thoothukudi district, the Muscoth Halwa has a taste as distinctive as its name. Die-hard fans say it is a flavourful combination of three halwas rolled into one- the Bombay Karachi halwa, Tirunelveli halwa and the Ramnad Nudhal. The texture itself is unique. It isn't soft, hard, slippery, or grainy.
Available in packets, this halwa is gelatinous enough to cut with a spoon. Its melt-in-the-mouth texture fills your senses with the lingering flavour of coconut milk. The unexpected bits of cashews are an additional texture and sweet surprise to this magic of flavours. Have it as an after-meal dessert or an energy-giving snack. Whatever your choice, you will be hooked to the Muscoth Halwa once you've tasted it!
What You Will Need:
How To Make It:
1. Take maida in a large bowl, add water and knead it to a stiff dough.
2. Cover the dough with 2 cups of water and set aside for 30 minutes.
3. Use your hands to remove the milk from the dough.
4. Strain the collected milk in a fine cloth and discard the gluten.
5. Cover the milk with a lid and leave it undisturbed for two hours.
6. Discard the clear liquid on top and use only the milk settled in the bottom of the dish.
7. Heat a large, thick-bottomed pan, add the maida milk, coconut milk and 1 1/4 sugar.
8. Stir for 10-15 minutes or until the mixture starts to thicken.
9. At this point, caramelise the 1/4 cup sugar in a separate pan.
10. Pour the hot caramel into the halwa mixture and cook for at least one hour.
11. As the halwa cooks, the oil from the coconut milk will separate.
12. Cook until the mixture becomes gelatinous and add the cashews.
13. Transfer the halwa onto a greased, flat tray and set it aside to cool.
14. Once it is cooled, you can slice it into pieces and serve.
Muscoth Halwa takes no more than 2-3 hours to make. The halwa will remain fit consumption for nearly three weeks at room temperature.
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