February, 2013
Method:
Neshesta Haluwa
Neshesta Haluwa is typically made by soaking wheat grains in water and fermenting them for about a month to allow for natural fermentation. The water is changed consistently to permit new microbial development. Carrot haluwa is also very tasty.
Neshesta Haluwa is a dished presented with hot milk yet it likewise be eaten like a halwa yet ought not be polished off multiple tablespoons on the double.
½ cup cornstarch,
¼ cup flour,
1½ cup sugar,
1/3 cup ghee,
½ teaspoon saffron,
1 tablespoon rose water,
2 teaspoons almonds,
2 teaspoons pistachios,
Red, yellow, orange or green food
color.
·
Combine the cornstarch and flour and soak in 2 cups of
water overnight. Decant the water, add another 2 cups of water stir and leave
to rest for 3 hours. Again decant water and add 2 more cups of water and set
aside. After 1 hour discard half of the surface water. Stir thoroughly. Add
food color as you desire.
·
Make syrup adding 1 cup of water to the sugar in a
saucepan with handle. Bring to a boil.
Stir in the cornstarch mixture very slowly over low heat. Add the
saffron.
·
Keep on stirring over moderate heat, when it stars to
thicken add the ghee, 2 to 3 spoons at a time. Add rose water. Stir constantly
until very thick. Remove from the fire.
·
Sprinkle the almonds and pistachios onto a greased
square shaped dish. Transfer the haluwa to the dish. Spread 2.5 cm (1”) thick.
Let to cool. Cut into square or diamond shapes.
·
After removing from heat you have to transfer the
haluwa as quickly as possible, otherwise it will not spread nicely. So make the
dish ready before cooking.
Serve as dessert. 4 servings.
2 Comments
This is good
ReplyDeleteNice your food
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