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Ice Halwa

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

1 cup 237mlVery fine white semolina - (rava)
1 cup 237mlGhee
4 cups 948mlMilk - (cool)
4 cups 792g / 27ozSugar
1/2 tablespoon 7.5mlAlmond and pistas slivers - (very thin)
8   Cardamoms - (8 to 10)
2   Saffron flakes
1 teaspoon 5mlRose water
2   -- ¥
1   Clean thick polythene for rolling.

Recipe Instructions

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.

Indian Regional Cooking by Sumana Ray


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