Parsi Urad Dal and Wheat Starch Halwa

Ingredients

• 1 cup Wheat starch (Originally 'dry wheat milk'. Wheat starch (nishasta) is the modern equivalent.)
• 1/4 cup Urad dal flour (Black gram flour.)
• 1 1/4 cups Ghee (Clarified butter.)
• 1 cup Granulated sugar
• 1/3 cup Edible gum (Gond) (Acacia gum crystals.)
• 1/2 cup Mixed nuts (Almonds, Pistachios, Charoli) (Sliced or chopped. Originally included melon seeds and water chestnuts as well.)
• 2 tablespoons Raisins
• 1 tablespoon Poppy seeds (Khaskhas.)
• 1/2 teaspoon Cardamom powder
• 1/4 teaspoon Nutmeg powder
• 1/2 cup Water (For syrup.)

Instructions

1. 1Clean and slice the almonds and pistachios. Clean the charoli, raisins, and poppy seeds. Ensure the edible gum is dry and in small crystals.
2. 2In a heavy-bottomed pan, heat the ghee over medium heat. Fry the edible gum (gond) until it puffs up completely, then remove with a slotted spoon and crush slightly. In the same ghee, lightly fry the nuts and raisins until golden, then remove and set aside. Keep the ghee in the pan.
3. 3In the remaining hot ghee, add the urad dal flour and roast on low heat until it turns a pale red color. Then, add the wheat starch and continue roasting, adding more ghee if necessary, until the mixture is aromatic and turns a pale golden-red color.
4. 4In a separate saucepan, combine the sugar and water. Bring to a boil, skimming off any scum that rises to the surface to ensure a clear syrup. Boil until the syrup reaches a sticky consistency (approx. 1-string consistency). Strain if necessary to remove impurities.
5. 5Pour the hot syrup into the roasted flour mixture. Add the fried gum, nuts, raisins, and poppy seeds. Stir continuously over low heat until the mixture comes together and the ghee begins to separate from the sides. Remove from heat.
6. 6Let the mixture cool for 2-3 minutes, then stir in the cardamom and nutmeg powder. Transfer to a greased tray and flatten slightly to set, or serve warm as a loose halwa. Do not let it get too hard.