100 grams cornstarch
1 tin coconut milk (available in Indian shops)
2½ tins water (above coconut tin)
1 cup sugar
? stick butter
1 tsp salt
1½ tbls lemon juice
Saffron, cardamom & nutmeg powder as needed
Chopped almonds, pista etc

Soak a small fist-full of china grass (cut into small pieces) in hot water till dissolved.

Mix all of the above ingredients, except butter, preferably in a non-stick pot, and bring to a boil over high heat — add butter. Reduce heat and stir the mixture constantly till mixture thickens and pulls to the center of the pot (about 20-25 minutes). Check if done by pouring a little halwa onto a glass plate till you’re able to lift the halwa off the plate. Add lemon juice, stir and pour into plates. Sprinkle with nuts and enjoy.

Below is a photo of Grandma Rosy holding her Halwa creation:

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