Koova/ Arrow root Flour: 1cup
Jaggery: ½ cup (Increase the amount if you need more sweetness)
Grated coconut: ¼ cup
Cardamom: 2no
Cashew nuts: 10 no
Ghee/Clarified butter: 2 1/2 teaspoon
Water: 1 3/4 cup
How I made
In a small skillet heat 1 teaspoon of ghee and add cashew nuts and fry them until they become golden brown. It takes about 1 minutes and set aside.
Grease a 5 inch cake pan or thick plate with ½ teaspoon of ghee and set aside.
In a small pan and ¼ cup of water and Jaggery bring it to a boil. Remove from the fire and strain for impurities and set aside.
In medium sauce pan add arrowroot powder and rest of water and mix everything, so that there is no lumps remain and only uniform runny batter. Heat the watery arrow root batter for 5 minutes with continuous stirring in between once it starts forms jelly like consistency add jaggery water and cook again until it thickens it took about 10 minutes.
When the mixture starts getting thicker and leaves the sides of pan, take and pour it into greased cake pan or thali. Arrange the top of halwa with ghee fried cashew nuts and set aside.
Leave it for 1 hour, and when it cooled, cut it into desired shapes using a buttered knife so that it won’t stick to the knife.
Enjoy....