Ingredients:

• 1 cup – fine white semolina
• 1 cup – clarified Butter
• 4 cups – Sugar
• 4 cup – cold Milk
• 15 almonds, thinly slivered
• 15 pistachios, thinly slivered
• 1/2 tsp – Cardamom granules, crushed coarsely
• 1 tsp – rose water

Method:

1. Mix almonds, pistas, cardamom, saffron and keep aside.
2. Grease a plate with clarified butter and keep aside.
3. Mix semolina, ghee, sugar, milk in a large heavy pan.
4. Place on stove on high heat, bring to a boil while stirring continuously.
5. Reduce heat, stirring continuously, till a very soft dough is formed.
6. Take off heat, add rose water and 2 tbsp ghee.
7. Temper by kneading with a spatula till smooth.
8. Place flattened lump in the centre of the greased plate.
9. Roll as thinly as possible with a rolling pin.
10. Before almost done, sprinkle mixed topping evenly over halwa.
11. Mark pieces as desired, with a pizza cutter, while still soft.
12. When halwa is cool and stiff enough to handle, carefully lift pieces and serve.

Recipe courtesy of Sify Bawarchi