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  • Ice Halwa

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    Ice Halwa
    Servings: 1
    by Global Cookbook
    92760 recipes
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    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

    1. Deseed cardamoms and crush seeds coarsely. Keep aside.
    2. Grease sheets on one side and keep aside.
    3. Mix rava, ghee, lowfat milk and sugar in a large heavy pan.
    4. Place on high flame, and stir continuously, bring to boil.
    5. Reduce flame and go on stirring until a very soft lump is formedium
    6. Add in rose water and top with 2 Tbsp. ghee.
    7. Take off flame and knead (temper) well with a spatula.
    8. Place lump between the greased sides of the sheets.
    9. Roll proportionately as fast as possible. Remove top sheet.
    10. Sprinkle all the toppings proportionately. (ie. slivers, saffron broken and cardamom seeds)
    11. Replace sheet and reroll quickly until very very thin.
    12. Cut in 4" squares, store in airtight container when cold.
    13. (Place pcs of butter paper between layers for avoiding sticking.
    14. Making time: 45 min
    15. Makes: 500 g (approx.)
    16. Shelflife: 3 weeks refrigerated; 1 week at room temperature
    17. Note: The tempering must be done well, since this bring the shine to the end product.

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