Bombay Ice Halwa

Ingredients

• 1/4 cup fine white semolina(Sooji or Rawa)
• 1/4 cup ghee (clarified butter)
• 1 cups sugar
• 1 cup cold milk(I add 2 cups milk since I like milkly taste)
• 6 almonds thinly slivered
• 8 pistachios thinly slivered
• 1/4 tsp. cardamom granules crushed coarsely
• 2-3 pinches saffron strands crushed
• 1/4 tsp.rose water
• 2 large clean thick plastic sheets (approx.2 sq. feet each)
• A few feet length of grease proof paper.

Instructions

• Mix almonds, pistas, cardamom, saffron, keep aside.
• Grease both sheets on one side, keep aside.
• Make sure to prepare everything before you start cooking Halwa.
• Mix semolina, ghee, sugar, milk in a large heavy pan.
• Place on stove on high heat, bring to a boil while stirring continuously.
• Reduce heat, stirring continuously, till a very soft dough is formed.
• Take off heat, add rose water and 1 tsp. ghee.
• Temper by kneading with a spatula till smooth.
• Place flattened lump in the centre of one sheet, greased side up.
• Cover with second, greased side down.(I just use plastic wrap)
• Roll as thinly as possible with a large rolling pin.
• Before almost done, sprinkle mixed topping evenly over halwa.
• Finish rolling, carefully peel off top sheet.
• Mark pieces as desired, with a pizza cutter, while still soft.
• Cut similar pieces from grease proof paper. Keep aside.
• When halwa is cool and stiff enough to handle, carefully lift pieces.
• Pile interleaved with greaseproof paper, between each slice.
• Store in airtight container.