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HALVA IN PUFF PASTRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- First make the puff pastry: Sift the flour with the salt into a mixing bowl. Cut the butter into small pieces and drop them into the flour, coat them thoroughly with the flour.
- Add two-thirds of the water and form the flour into a dough, adding more water if necessary. Set the dough aside for about 15 minutes.
- Now make the halva: Wash over chana dhaal twice for any stones.
- Place in a heavy-based saucepan with the water, half cover the pan and cook over a medium heat until all the water has evaporated and the dhaal is soft enough to be mashed into a paste.
- Using a food processor, mash the dhaal to a thick paste add a little water if needed.
- In a separate saucepan, heat the ghee and add the crushed cardamom seeds and cloves.
- Lower the heat and add chana dhaal paste and start stirring and mixing, use the semicircular movements.
- Continue stirring, scraping the bottom of the pan, for about 5 minutes. Gradually fold in the sugar and ground almonds and continue bhoonoing for a further 5-10 minutes.
- Add the saffron and sultanas and blend together. By now the halva should have thickened and darkened in colour.
- Continue stirring for a further 5 minutes over a low heat. Remove from heat and transfer to a serving dish.
- Preheat the oven to 35O°F / 180°C / Gas 4. Place the pastry dough on a lightly floured board or clean surface and roll into a large square.
- Fold the pastry, bringing the top portion down over it.
- Roll out once again and break the dough into three equal pieces. Roll out each one separately into a square.
- Grease a tin and place one of the pastry squares in it. Spread over half the halva and place another rolled-out pastry square over the top.
- Now spread the remaining halva over this and place the third pastry square on top. Use a pastry brush, brush the top with milk. Bake in the preheated oven for 30 minutes.
- Cut into squares and eat hot or cold.
INGREDIENTS
Puff Pastry
- 1 kg plain flour
- 1 teaspoon salt
- 750 grams firm unsalted butter
- 500ml ice-cold water
- 1 litre water
- 75 grams ghee or Cooking oil
- 4 green cardamoms, husks removed and seeds crushed
- 2 cloves
- 300 grams sugar
- 100 grams ground almonds
- 1 teaspoon saffron strands
- 75 grams sultanas
- 250 grams chana dhaal
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