Ingredients
5 cups water
5 cups granulated sugar
1 cup light brown sugar
1 cup cornstarch + 1 cup water (to mix the cornstarch)
1 cup ghee
1 cup canola oil
½ teaspoon yellow food coloring
¼ teaspoon red food coloring
1 tablespoon ground cardamom
1.5 tablespoons of ground nutmeg
How to prepare
Use a deep pot, set on high heat, combine the sugar, brown sugar and 5 cups of water and stir them.
In a bowl combine the cornstarch, 1 cup of water, food coloring and mix them well.
Using long wooden spoon stir the cornstarch mix into the sugar mix then stir in the ghee and oil.
When the xalwo/halwad starts to boil stir it well, then cover it (to control the splattering) and let it cook for about 10 minutes. (see the video)
Then reduce the heat to medium-low and stir it well for couple of minutes.
After 40 minutes add half of the ground spices and stir them well together.
Make sure to stir every 5 to 10 minutes to avoid lumps
After 2 hours try to remove the ghee and oil floating on top using a ladle spoon.
Last 20 to 30 minutes, add the rest of the spices and stir it well.
Remove any more extra oil/ghee. (see the video)
Pour the xalwo/halwad into a greased casserole dish and spread it.
Let the it cool down for at least 20 minutes before serving.
Enjoy!