Ingredients:
• 1 cup – white semolina
• 1 cup – Ghee
• 4 cups – Sugar
• 4 cups – cold Milk
• 15 – almonds, thinly slivered
• 15 – pistachios, thinly slivered
• 1/2 tsp – Cardamom granules, crushed coarsely
• 3-4 pinches – Saffron strands, crushed
• 1 tsp – rose water
• 2 large – clean thick plastic sheets
• grease proof paper
Method:
- Mix almonds, pistas, cardamom, saffron and keep it aside.
- Grease both sheets on one side and keep it aside.
- Mix semolina, ghee, sugar and milk in a large heavy pan.
- Place it on a stove on high heat and bring it to a boil while stirring continuously.
- Reduce the heat, stirring continuously, till a very soft dough is formed.
- Take it off the heat and add rose water and 2 tbsp of ghee to it.
- Soften by kneading with a spatula till it is smooth.
- Place flattened lump in the centre of one sheet and greased side up.
- Cover with a second, greased side down.
- Roll as thinly as possible with a large rolling pin.
- Before it’s close to being done, sprinkle mixed topping evenly over the halwa.
- Finish rolling it and carefully peel off the top sheet.
- Mark pieces as desired, with a pizza cutter, while it is still soft.
- Cut similar pieces from the grease proof paper. Keep it aside.
- Once the halwa is stiff and cool enough to handle, carefully lift the pieces.
- Pile it interleaved with greaseproof paper and between each slice.
- Store it in an airtight container.
Recipe courtesy of Sify Bawarchi