Description
This Classic Vermicelli Halwa is one of those sweets that looks fancy but honestly comes together quicker than you’d expect. The texture turns soft and glossy, and the almonds on top add the prettiest crunch.
Ingredients
Units
Scale
- 1 box vermicelli
- 250 g butter
- 3 cups sugar
- 1 cup almonds halved
- 1.5 litres boiling water
- 1 teaspoon cardamom powder
- 1 teaspoon rose essence
- Colouring 2 teaspoons yellow and 2 teaspoons red
Instructions
- In a large pot, melt 250g butter and toss in 1 box vermicelli, stirring until the vermicelli turns a deep golden brown.
- Pour in 1.5 litres of boiling water and stir until the noodles soften.
- Add 3 cups sugar, 1 teaspoon cardamom/elachi powder, 1 teaspoon rose essence, 2 teaspoons yellow colouring, and 2 teaspoons red colouring.
- Keep stirring because the mixture thickens quickly.
- Cook until the halwa pulls away from the sides of the pot.
- When the spoon leaves a clean trail behind it, you’re done.
- Spoon it into a greased dish and smooth the top.
- Sprinkle 1 cup of halved almonds over the warm top, or use coloured nibbed almonds if you prefer that extra festive look.
- Chill the halwa in the fridge until fully set, then cut into neat blocks.
Notes
Created, prepared, tried, and tested by Ureshani
