Halva - Famous Dish of the Coast

Halva –Jackfruit
Jackfruit – 1 cup, cubed small pieces
Sugar – 1 ½ cups
Cashew nuts – ¼ cup, halved
Ghee – 2 tbsp
Saffron
Elaichi (Cardamom) – ½ tsp, powdered
Edible Camphor – A mustard seed size
Method: Mix Sugar and ¼ cup of Water and boil in bringing it to a one string Sugar syrup consistency. Add the Jackfruit pieces and stir until the fruit melts and blends with the sugar syrup.
Roast Cashew nuts in a tsp of ghee until golden brown, and add them to the Halva mixture and mix well, along with the rest of the Ghee and Saffron. Take the Halwa off the heat and mix Elaichi & Camphor.
Grease a ¼ tray with Ghee and pour the hot Halwa in. Cut them in shapes you like whilst it’s still warm.

Chef's Tip: The mixture should be thicker if you want to make fudge pieces.

I was taught this dish by my Mother in Mombasa. However, on my visits to Mombasa since, I’ve was quiet surprised to see, that Mogo (Casava) Flour is used more frequently instead of Jackfruit. However, the rest of the recipe remains the same.
Still very popular with Kahawa.