This is lovely to eat as it is with a short black coffee. We also like to spread a thin layer on buttered toast. There is a whole world of pudding paradise potential with halva cookies, halva ice-cream or walnut and halva loaf.
Pistachio and Rose Bombay Halwa: Mix 160g cornflour with 140ml water. Boil 400g sugar with 250ml water until dissolved; add cornflour slowly while stirring. Add 4 tbs rose syrup. Slowly add 100g melted ghee, stirring. Cook until glossy and translucent, then add 50g broken roasted pistachios and ½ tsp ground cardamom seeds. Pour into greased pan; decorate with crushed pistachios. | K.O Rasoi