Ice halwa

Yield: 1 servings

Measure Ingredient
1 cup Very fine white semolina; (rava)
1 cup Ghee
4 cups Milk; (cool)
4 cups Sugar
½ tablespoon Almond and pistas slivers; (very thin)
8 \N Cardamoms; (8 to 10)
2 \N Pinches saffron flakes
1 teaspoon Rose water
2 \N Thick large sheets clean thick
\N \N ; polythene for rolling.

Deseed cardamoms and crush seeds coarsely. Keep aside.

Grease sheets on one side and keep aside.

Mix rava, ghee, milk and sugar in a large heavy pan.

Place on high flame, and stir continuously, bring to boil.

Reduce flame and go on stirring till a very soft lump is formedium Add rose water and top with 2 tablespoon ghee.

Take off flame and knead (temper) well with a spatula.

Place lump between the greased sides of the sheets.

Roll evenly as fast as possible. Remove top sheet.

Sprinkle all the toppings evenly. (ie. slivers, saffron broken and cardamom seeds)

Replace sheet and reroll quickly till very very thin.

Cut in 4" squares, store in airtight container when cool.

(Place pieces of butter paper between layers for avoiding sticking.

Making time: 45 minutes

Makes: 500 g (approx.)

Shelflife: 3 weeks refrigerated; 1 week at room temperature Note: The tempering must be done well, since this bring the shine to the end product.

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