Some of us went to a party. There, we devoured a homemade biriyani and a very delectable dry curry made with brinjals and chicken livers. But the star of the night, as all of us who went there agreed, was the haluvidhaa. It had a very special melt-in-your mouth quality and it seemed to hit the sweet spot between creaminess, sweetness and that jelly like quality of haluvidhaa.
We found out who made it and as it turned out, one of us is related to her. She’s a very shy type of person and therefore, we can’t tell you her name. But below is the recipe she shared with us, and we are very happy to tell you that it tasted just like hers when we tested it out.
She did ask us to include a bit of maafen in it if we can find it; we couldn’t, hence the omission. She also taught us how to check whether the agar agar has dissolved properly during the cooking process and you can read more about it in the instructions below. However, the most interesting bit of the conversation we had was about the amount of agar agar we were going to use. She asked us how much haluvidhaa we wanted to make, we said we wanted to make it from an entire agar agar packet, and to our surprise, she said ‘well, in that case, leave a little bit of the packet unused. If you put too much agar agar in it, it’s going to turn out too firm.’
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