Aluwa

Ingredients

Instructions

1. 1

   Lightly grease a small plate, tray, or shallow container with the butter for shaping. Finely chop the cashews and measure all ingredients before you start; Aluwa sets quickly once the syrup is ready.

2. 2

   Place a dry frying pan over low heat and roast the rice flour for 4-5 minutes, stirring constantly, until it smells nutty and feels lighter. Do not let it brown deeply; a pale cream color is ideal for a classic Aluwa.

3. 3

   Add the chopped cashews to the pan and toast for 1-2 minutes more. Stir in the ground cardamom and salt, mix briefly, then transfer everything to a bowl so the residual heat does not overcook it.

4. 4

   In the same pan, combine the sugar, water, and butter over medium heat. Stir until the sugar dissolves, then simmer for 2-3 minutes until slightly thickened and syrupy. For a beginner-friendly cue, when you lift the spoon, the syrup should fall in a thicker stream rather than like plain water.

5. 5

   Reduce the heat to low and add the roasted flour mixture to the syrup. Stir continuously with a sturdy spoon for 1-2 minutes until it comes together into a soft, thick mass that leaves the sides of the pan. If it looks powdery, keep mixing briefly; if it turns very stiff, remove it from the heat immediately.

6. 6

   Quickly transfer the mixture to the greased plate or tray. While still warm, flatten it to about 1.5 cm thick with the back of a greased spoon or spatula, pressing firmly so it sets evenly.

7. 7

   Let the Aluwa rest for about 10 minutes, until warm but firm enough to hold its shape. Cut into diamonds or squares before it cools completely, then serve once just set.

Nutrition per serving

Notes

• •If your rice flour is raw and coarse, sift it after roasting for the smoothest texture.
• •Cutting while still warm gives the cleanest edges; if fully cooled, it can crack.
• •For a slightly richer version, a few extra grams of butter can be added, but traditional Aluwa is fairly firm rather than soft like fudge.
• •Store in an airtight container at room temperature for 2-3 days.

Background