1/2 cup kanamadu (Sea almond or Indian almond) sliced in half
1/2 cup corn flour
1/2 cup Water (for the corn flour)
1/2 cup vegetable oil
1/2 cup ghee
3 cups sugar
3 cups Water
1 Tbsp. roughly grounded cardamom seeds
1 tsp. red food color
1_ Roast kanamadu in a flat pan, set aside.
2_ In a small bowl add corn flour and water, mix until no lumps. Add food coloring, stir well.
3_ Add the oil and ghee into a small pan and melt, when all ghee is melted add cardamom powder. Mix Set aside.
4_ In a deep pot set on high heat, combine the sugar and 3 cups of water. When the mixture comes to a boil, stir in the corn flour mixture. Reduce the heat to medium-high and cook for 5 minutes.
5_After 5 minutes, start adding the oil, a ladleful at a time and stir well. Keep adding the oil every 2 minutes and finish incorporating all oil mixture within 10 minutes.
6_ Cooking time of this halwa is 30 minutes after adding the corn flour mixture.
7_ In the last 10 minutes of cooking stir constantly so that the halwa cooks evenly, at this stage of cooking oil will splutter a lot because halwa will be releasing some oil, so be very care full. Using a ladle spoon remove as much oil as you can, around almost half cup oil.
8_ After 25 minutes of adding corn flour mixture add roasted kanamadu (sea almond) and mix to incorporate. Cook 5 more minutes, now the halwa will start to come together into one mass. Take halwa pot from heat and transfer into a bowl or in to an 8 inch tray. I transferred into a glass loaf pan 8 x 4 inches.
9_ Let the halwa cool completely before serving, serve with black coffee or tea.