How do you make calicut halwa?

* 1 cup maida (all-purpose flour)

* 1/2 cup unsalted butter

* 1/4 cup sugar

* 1/4 teaspoon cardamom powder

* A pinch of saffron strands

* 2 cups milk

* 1/4 cup cashews

* 1/4 cup raisins

Instructions

1. In a large bowl, combine the maida, butter, sugar, cardamom powder, and saffron strands. Mix well until the mixture resembles coarse crumbs.

2. Add 1 cup of milk and mix until the dough comes together. If necessary, add a little more milk.

3. Knead the dough for 5-7 minutes, or until it is smooth and elastic.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

5. In a large pot, bring the remaining 1 cup of milk to a boil over medium heat.

6. Reduce the heat to low and add the dough. Cook, stirring constantly, until the dough is cooked through and the milk has been absorbed.

7. Add the cashews and raisins and cook for 5 minutes more.

8. Serve the halwa hot or cold.

Tips

* To make the halwa more rich, use ghee (clarified butter) instead of butter.

* You can also add other nuts and dried fruits to the halwa, such as almonds, pistachios, and dates.

* If you don't have any saffron strands, you can use a pinch of turmeric powder instead.

* The halwa can be stored in an airtight container in the refrigerator for up to 3 days.

* To reheat the halwa, simply place it in a microwave-safe bowl and heat on high for 30-60 seconds, or until warmed through.