He has been stirring the mix for many hours now. “This mix is for the rice halwa and it is a much more laborious process than for the maida halwa,” he says, continuing to stir. “For the ...

This year, the unique halwa, turns 50. As the weekend begins ... However, he replaced wheat with maida (refined flour) and added coconut milk, sugar and cashew nut powder for a distinct flavour.

Deep-fry paranthas till well browned and crisp. Drain on absorbent paper. 6. Garnish halwa with desiccated coconut, charoli and melon seeds. Serve immediately with paranthas. Catch every big hit ...