MAHIM HALWA

Preparation Method :

• Combine semolina with 1 cup clarified butter, sugar, milk and crushed cardamom in a bowl and whisk well until the sugar dissolves and mixture becomes smooth.
• Transfer this mixture to a heavy-bottomed pan and heat and bring to a boil on high flame by stirring continuously with a wooden spoon.
• When mixture comes to a rapid boil, reduce the heat to low and continue cooking, stirring continuously till the mixture leaves the sides of the pan and reaches the consistency of a soft dough.
• Remove from heat and add 3 tablespoons clarified butter and the rose water and mix well.
• Divide the mixture into 4 equal parts and pour out each part on a well-greased transparency sheet.
• Sprinkle each portion over with some almond and pistachio slivers and saffron, and place the second sheet, greased side down on top.
• Using a rolling pin, roll out each portion very thinly and evenly till almost transparent.
• Allow the mixture to cool for 20 minutes and then remove the top sheet. Pat the surface of each halwa sheet with a greased piece of foil till smooth.
• Run a knife through the halwa sheets to mark out squares and place sheets aside to cool and dry overnight.
• When halwa pieces are dry and brittle, remove from plastic and place between pieces of greaseproof paper.