Ice Halwa Recipe - Cooking Index
Ice Halwa Recipe - Cooking Index
| 1 cup | 237ml | Very fine white semolina - (rava) |
| 1 cup | 237ml | Ghee |
| 4 cups | 948ml | Milk - (cool) |
| 4 cups | 792g / 27oz | Sugar |
| 1/2 tablespoon | 7.5ml | Almond and pistas slivers - (very thin) |
| 8 | Cardamoms - (8 to 10) | |
| 2 | Saffron flakes | |
| 1 teaspoon | 5ml | Rose water |
| 2 | -- ¥ | |
| 1 | Clean thick 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.
Source:
Indian Regional Cooking by Sumana Ray
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