Ice Halwa Recipe
Servings: 1
Ingredients
- 1 c. Very fine white semolina, (rava)
- 1 c. Ghee
- 4 c. Lowfat milk, (cold)
- 4 c. Sugar
- 1/2 Tbsp. Almond and pistas slivers, (very thin)
- 8 x Cardamoms, (8 to 10)
- 2 pch saffron flakes
- 1 tsp Rose water
- 2 x Thick large sheets clean thick polythene for rolling.
Directions
- Deseed cardamoms and crush seeds coarsely. Keep aside.
- Grease sheets on one side and keep aside.
- Mix rava, ghee, lowfat milk and sugar in a large heavy pan.
- Place on high flame, and stir continuously, bring to boil.
- Reduce flame and go on stirring until a very soft lump is formedium
- Add in rose water and top with 2 Tbsp. ghee.
- Take off flame and knead (temper) well with a spatula.
- Place lump between the greased sides of the sheets.
- Roll proportionately as fast as possible. Remove top sheet.
- Sprinkle all the toppings proportionately. (ie. slivers, saffron broken and cardamom seeds)
- Replace sheet and reroll quickly until very very thin.
- Cut in 4" squares, store in airtight container when cold.
- (Place pcs of butter paper between layers for avoiding sticking.
- Making time: 45 min
- 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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