Recipe provided by Nishma Kothari and adapted by Rena Shah
- 100g cornflour
- 1 litre water
- 600g sugar
- 1/8 tsp vegan food colour (e.g Wilton brand)
- 1 handful blanched and flaked almonds
- 1 handful whole pistachios
- 4 tbsp vegetable or sunflower oil
- 3 tbsp dairy free spread (e.g. Vitalite) plus a small knob to grease your dish
- 2 tsp ground cardamom (or more/less, dependent upon taste)
- 2 tbsp dessicated coconut for decoration (optional)
- Grease the bottom and sides of a dish (e.g. large pyrex baking dish/ steel sani) with a knob of dairy free spread.
- In a large non-stick pan, on high heat, mix the cornflour with the water. Once combined, add the sugar and bring to boil. Stir continuously.
- Once boiling, lower the temperature to medium heat and continue stirring. You may notice some ‘lumps’ of sugar. Don’t worry, continue stirring until mixture is thicker and fully combined.
- Add food colour. Stir until all of the food colour is evenly distributed.
- Add the almonds and pistachios. Continue stirring ensuring mixture is not sticking to the bottom or the sides of the pan, for about 5 minutes.
- Lower the heat to a low setting. Add one tbsp of oil and stir for 1-2 minutes until combined. Then add one tbsp of dairy free spread and stir for 1-2 minutes until combined. Continue keep alternating one tbsp. of oil and dairy free spread in the same way.
- You should have a thick consistency that falls off the spoon (but is not runny like syrup).
- Stir the cardamom through the mixture for 1-2 minutes.
- Turn off the heat and transfer to your greased dish. Once all the mixture is in the dish, give it a gentle shake to remove any air bubbles and ensure an even distribution.
- (Optional) Sprinkle with the dessicated coconut.
- Let the halwa set at room temperature and then transfer to fridge. Once set firmly, cut into pieces.