Ice Halwa

Ingredients

1 cup very fine white semolina (rava)
1 cup ghee
4 cups milk (cool)
4 cups sugar
1/2 tbsp. each almond and pistas slivers (very thin)
8-10 cardamoms
2 pinches saffron flakes
1 tsp. rose water
2 thick large sheets of clean thick polythene for rolling.
Method

1.      Deseed cardamoms and crush seeds coarsely. Keep aside.

2.      Grease sheets on one side and keep aside.

3.      Mix rava, ghee, 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 till a very soft lump is formed.

6.      Add 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 evenly as fast as possible. Remove top sheet.

10.  Sprinkle all the toppings evenly. (ie. slivers, saffron broken and cardamom seeds)

11.  Replace sheet and reroll quickly till very very thin.

12.  Cut in 4" squares, store in airtight container when cool.

13.  (Place pieces of butter paper between layers for avoiding sticking.

Making time: 45 minutes
Makes: 500 gms. (approx.)

Shelflife: 3 weeks refrigerated; 1 week at room temperature

Note: The tempering must be done well, since this bring the shine to the end product. 

Bombay Ice Halwa

Ingredients:

1. 1 cup fine white semolina
2. 1 cup ghee (clarified butter)
3. 4 cups sugar
4. 4 cup cold milk
5. 15 almonds thinly slivered
6. 15 pistachios thinly slivered
7. 1/2 tsp. cardamom granules crushed coarsely
8. 3-4 pinches saffron strands crushed
9. 1 tsp.rose water
10. 2 large clean thick plastic sheets (approx.2 sq. feet each)
11. 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