Ingredients:
1 cup fine white semolina
1 cup ghee (clarified butter)
4 cups sugar
4 cup cold milk
15 almonds thinly slivered
15 pistachios thinly slivered
1/2 tsp. cardamom granules crushed coarsely
3-4 pinches saffron strands crushed
1 tsp.rose water
2 large clean thick plastic sheets (approx.2 sq. feet each)
A few feet length of grease proof paper.
Method:
- Mix almonds, pistas, cardamom, saffron, keep aside.
- Grease both sheets on one side, keep aside.
- Mix semolina, ghee, sugar, milk in a large heavy pan.
- Place on stove on high heat, bring to a boil while stirring continuously.
- Reduce heat, stirring continuously, till a very soft dough is formed.
- Take off heat, add rose water and 2 tbsp. ghee.
- Temper by kneading with a spatula till smooth.
- Place flattened lump in the centre of one sheet, greased side up.
- Cover with second, greased side down.
- Roll as thinly as possible with a large rolling pin.
- Before almost done, sprinkle mixed topping evenly over halwa.
- Finish rolling, carefully peel off top sheet.
- Mark pieces as desired, with a pizza cutter, while still soft.
- Cut similar pieces from grease proof paper. Keep aside.
- When halwa is cool and stiff enough to handle, carefully lift pieces.
- Pile interleaved with greaseproof paper, between each slice.
- Store in airtight container.
Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated
Sweets's Index
