HALVA IN PUFF PASTRY

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.