Ice Halwa
Ingredients
1 cup very fine-ground white semolina flour
1 cup ghee
4 cups milk
4 cups sugar
1/2 tablespoon almond and pistas slivers, very thin
8 cardamom pods, (8 to 10)
2 pinchs saffron flakes
1 teaspoon rose water
2 thick large sheets clean thick polythene for rolling.
Preparation
1
Deseed cardamom pods and crush seeds coarsely. Set aside.
2
Grease sheets on one side and set aside.
3
Mix semolina flour, ghee, milk and sugar in a large heavy pan. Place on high flame, and stir continuously, bring to boil. Reduce flame and stir until a very soft lump is formed.
4
Add rose water and top with 2 tablespoons ghee. Take off flame and knead (temper) well with a spatula.
5
Place lump between the greased sides of the sheets. Roll evenly as fast as possible. Remove top sheet.
6
Sprinkle all the toppings (ie. nuts, saffron, and cardamom seeds) evenly. Replace sheet and reroll quickly till very very thin.
7
Cut in 4" squares; store in airtight container when cool.
Tools
.
About
Place pieces of butter paper between layers for avoiding sticking. The tempering must be done well, since this bring the shine to the end product. Shelf-life: 3 weeks refrigerated; 1 week at room temperature
Yield:
500.0 g
Added:
Friday, December 10, 2010 - 1:02am
