Bombay ice halwa
Bombay ice halwa
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1 cup - white semolina
1 cup - ghee
4 cups - sugar
4 cups - 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
grease proof paper
How to Make Bombay ice halwa
Mix almonds, pistas, cardamom, saffron and keep it aside.
Grease both sheets on one side and keep it aside.
Mix semolina, ghee, sugar and milk in a large heavy pan.
Place it on a stove on high heat and bring it to a boil while stirring continuously.
Reduce the heat, stirring continuously, till a very soft dough is formed.
Take it off the heat and add rose water and 2 tbsp of ghee to it.
Soften by kneading with a spatula till it is smooth.
Place flattened lump in the centre of one sheet and greased side up.
Cover with a second, greased side down.
Roll as thinly as possible with a large rolling pin.
Before it's close to being done, sprinkle mixed topping evenly over the halwa.
Finish rolling it and carefully peel off the top sheet.
Mark pieces as desired, with a pizza cutter, while it is still soft.
Cut similar pieces from the grease proof paper. Keep it aside.
Once the halwa is stiff and cool enough to handle, carefully lift the pieces.
Pile it interleaved with greaseproof paper and between each slice.
Store it in an airtight container.
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