Difference between revisions of "Halvasan"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 11: | Line 11: | ||
* [[alum]] powder | * [[alum]] powder | ||
| − | == | + | == Procedures == |
# Soak the wheat in the water overnight. | # Soak the wheat in the water overnight. | ||
# Tie in a cloth and put some weight on it. | # Tie in a cloth and put some weight on it. | ||
| Line 27: | Line 27: | ||
# Cool and cut into pieces. | # Cool and cut into pieces. | ||
| − | [[Category:Gujarati | + | [[Category:Gujarati cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Halvah Recipes]] | [[Category:Halvah Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Latest revision as of 15:52, 11 July 2012
Ingredients
- 2.5 ltr milk
- 200 g cheese (ricotta)
- 150 g wheat grain
- 500 g sugar
- 50 g almonds
- 10 g cardamom powder (elaichi)
- 1 tsp saffron (kesar)
- 100 g ghee
- 1 small nutmeg
- alum powder
Procedures
- Soak the wheat in the water overnight.
- Tie in a cloth and put some weight on it.
- 24 hours after roots come out from the wheat.
- Dry them and grind like (kansar).
- Mix wheat gruel in cold milk and cook on low heat.
- Stir until the gruel comes up.
- Add a pinch of alum powder.
- Cook until all the water dries from the paste.
- Add saffron and sugar.
- When the paste thickens and stops sticking to the side of the pot, add cardamom (elaichi) and nutmeg powder.
- Mix well.
- Grease a plate and spread the mixture.
- Decorate it with chopped almonds.
- Cool and cut into pieces.
