So far we’ve published recipes for regular haluvidhaa and pandan haluvidhaa. This one here is flavoured with rose syrup, so it’s like a sarubath haluvidhaa. It’s very yummy, especially when chilled.
15 grams agar agar strands
2 cups water (for soaking agar agar)
5 cups water (for cooking the agar agar)
1 ½ cans condensed milk (570g)
¾ cup rose syrup
Using a clean pair of scissors, cut the agar agar into small pieces; 2-3 cm in length.
Add the agar agar and 2 cups of water to a bowl and let the agar agar soak.
Add 5 cups of water to a large pot and bring it to a boil.
When the water boils, take out the agar agar from the soaking water and add it to the boiling water. Do not add in the soaking water.
Keep stirring continuously until the agar agar fully dissolves. Keep the heat on medium while you do this. And here’s how you check whether it’s dissolved: take a slotted spoon or anything else with a hole in it, dip it into the mixture, take it out, and if the mixture covers the hole, like a film, this means it’s all good. If this doesn’t happen, just cook for a little bit longer and test again.
When the agar agar has dissolved, turn off the stove. Add the condensed milk and the rose syrup. Mix it well.
Sieve the mixture in to a tray or container. (You’ll need something around 15 by 8 inches for this quantity. Or you could just set it in a couple of smaller trays. Aim for a thickness of an inch.)
After you’ve sieved it, use a spoon to scoop the little bubbles on top.
Allow the haluvidhaa to set. We kept it in the fridge for around one and a half hours. Slice it into squares or diamonds before serving.