Ice Halwa Recipes

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ICE HALWA



ICE HALWA image

Categories     Dairy     Dessert     Vegetarian

Number Of Ingredients 9

1 cup very fine white semolina (rava)
1 cup ghee
4 cups milk (cool)
4 cups sugar
1/2 tablespoon slivered almonds (very thin)
1/2 tablespoon slivered pistachios (very thin)
8-10 cardamoms
2 pinches saffron
1 teaspoon rose water

Steps:

  • Deseed cardamoms and crush seeds coarsely. Keep aside. Grease sheets on one side and keep aside. Mix rava, ghee, milk and sugar in a large heavy pan. Place on high flame, and stir continuously, bring to boil. Reduce flame and go on stirring till a very soft lump is formed. Add rose water and top with 2 tbsp. ghee. Take off flame and knead (temper) well with a spatula. Place lump between the greased sides of the sheets. Roll evenly as fast as possible. Remove top sheet. Sprinkle all the toppings evenly (ie. slivers, saffron broken and cardamom seeds). Replace sheet and reroll quickly till very very thin. Cut in 4" squares, store in airtight container when cool. Place pieces of butter paper between layers for avoiding sticking. Note: The tempering must be done well, since this bring the shine to the end product.

ICE HALWA



Ice halwa image

Make and share this Ice halwa recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     < 60 Mins

Time 45m

Yield 500 grams

Number Of Ingredients 9

1 cup very fine white semolina (rava)
1 cup ghee
4 cups milk (cool)
4 cups sugar
1/2 tablespoon slivered almonds (very thin)
1/2 tablespoon slivered pistachios (very thin)
8 -10 cardamoms
2 pinches saffron
1 teaspoon rose water

Steps:

  • You also need 2 thick large sheets of clean thick polythene for rolling.
  • Deseed cardamoms and crush seeds coarsely.
  • Keep aside.
  • Grease sheets on one side and keep aside.
  • Mix rava, ghee, milk and sugar in a large heavy pan.
  • Place on high flame, and stir continuously, bring to boil.
  • Reduce flame and go on stirring till a very soft lump is formed.
  • Add rose water and top with 2 tbsp.
  • ghee.
  • Take off flame and knead (temper) well with a spatula.
  • Place lump between the greased sides of the sheets.
  • Roll evenly as fast as possible.
  • Remove top sheet.
  • Sprinkle all the toppings evenly (ie. slivers, saffron broken and cardamom seeds).
  • Replace sheet and reroll quickly till very very thin.
  • Cut in 4" squares, store in airtight container when cool.
  • Place pieces of butter paper between layers for avoiding sticking.
  • Note: The tempering must be done well, since this bring the shine to the end product.

Nutrition Facts : Calories 12.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 1, Carbohydrate 1.9, Sugar 1.6, Protein 0.1

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