Halva - Recipe by Esther Sankar

This is the recipe made every Rosh Hashana by my mother-in-law, Esther Moses Sankar, who was born in Karachi to the Chincholkar family. It resembles firm pudding or creamy Jello-type squares. It originally called for boiled china grass as the setting agent, but I have substituted that with kosher gelatin.

Michele Sankar

Ingredients:

  • 3 cups milk (dairy, coconut, almond, rice, soy)
  • 1/4 cup cornstarch
  • 1/3 cup sugar
  • 1/2 tsp cardamom
  • 1 small pinch crumbled saffron
  • 1 – 2 tbsp unflavoured kosher gelatin, amount depending on soft or firm result
  • 1/4 cup sliced almonds (optional)

 

Instructions:

  1. In one bowl, mix 1 cup of the cold milk with the cornstarch. Stir well until there are no lumps.
  2. Combine the remaining 2 cups of milk, sugar, cardamom, and saffron in a medium-sized pot, and heat until just starting to boil.
  3. Slowly pour the cornstarch mixture in a thin stream into the pot, stirring constantly.
  4. Reduce heat and continue to stir until mixture has thickened, as if you were making pudding.
  5. Remove pot from the heat and sprinkle the gelatin thinly over the surface while stirring constantly.
  6. Pour mixture into a greased shallow flat dish (thali).
  7. Sprinkle with sliced almonds, if desired.
  8. Chill in fridge until set.
  9. Cut into diamond shapes and serve.