Ice Halwa
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup very fine-ground white semolina flour
1 cup ghee
4 cups milk
4 cups sugar
1/2 tablespoon almond and pistas slivers, very thin
8 cardamom pods, (8 to 10)
2 pinchs saffron flakes
1 teaspoon rose water
2 thick large sheets clean thick polythene for rolling.

Preparation

1 Deseed cardamom pods and crush seeds coarsely. Set aside. 2 Grease sheets on one side and set aside. 3 Mix semolina flour, ghee, milk and sugar in a large heavy pan. Place on high flame, and stir continuously, bring to boil. Reduce flame and stir until a very soft lump is formed. 4 Add rose water and top with 2 tablespoons ghee. Take off flame and knead (temper) well with a spatula. 5 Place lump between the greased sides of the sheets. Roll evenly as fast as possible. Remove top sheet. 6 Sprinkle all the toppings (ie. nuts, saffron, and cardamom seeds) evenly. Replace sheet and reroll quickly till very very thin. 7 Cut in 4" squares; store in airtight container when cool.

About


Place pieces of butter paper between layers for avoiding sticking. The tempering must be done well, since this bring the shine to the end product. Shelf-life: 3 weeks refrigerated; 1 week at room temperature