Rusk Halwa

To make Rusk Halwa, start by heating 0.25 cup of ghee in a pan. Add 1 cup of powdered rusk and cook on a slow flame for 4-5 minutes until it becomes aromatic and brown. In a separate pot, boil 2 cups of water with 0.5 cup of sugar until dissolved. Gradually add this mixture to the rusk while whisking continuously to prevent lumps. Once it thickens, stir in 1 tsp of cardamom powder and a bit more ghee, cooking until the ghee separates.

Yes, Rusk Halwa is suitable for a vegetarian diet as it contains no meat or animal-derived ingredients, making it a great dessert option for vegetarians.

If you need a substitute for ghee in Rusk Halwa, you can use unsalted butter or coconut oil. Both options will provide a similar richness and flavor, although the taste may vary slightly.

To store leftover Rusk Halwa, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. Reheat it gently in the microwave or on the stovetop before serving.

Rusk Halwa pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a cup of chai or coffee for a delightful dessert experience.