Ingredients:
- 1 cup fine white semolina
- 1 cup ghee (clarified butter)
- 4 cups sugar
- 4 cup 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 (approx.2 sq. feet each)
- A few feet length of grease proof paper.
Method:
1. Mix almonds, pistas, cardamom, saffron, keep aside.
2. Grease both sheets on one side, 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 one sheet, greased side up.
9. Cover with second, greased side down.
10. Roll as thinly as possible with a large rolling pin.
11. Before almost done, sprinkle mixed topping evenly over halwa.
12. Finish rolling, carefully peel off top sheet.
13. Mark pieces as desired, with a pizza cutter, while still soft.
14. Cut similar pieces from grease proof paper. Keep aside.
15. When halwa is cool and stiff enough to handle, carefully lift pieces.
16. Pile interleaved with greaseproof paper, between each slice.
17. Store in airtight container.
Making time: 1 hour
Makes: 1 kg. approx.
Shelflife: 1 week at room temperature, 3 weeks refrigerated
