How to make Ice Halwa -
Ice halwa is a layered sweet – thin sheets topped with dried fruits
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk (दूध), Semolina
Cuisine : Indian
Course : Mithais
For more recipes related to Ice Halwa checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Tilache Laddoo Moong Dal Payasam Motichoor Parantha with Rabdi Chana Dal Modak
Ice Halwa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 10-15 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Ice Halwa Recipe
Milk 2 cups
Semolina 1/4 cup
Ghee 1/4 cup
Granulated sugar 1 cup
Rose essence a few drop
Green cardamom powder 1/4 teaspoon
Saffron milk 2 tablespoons
Almonds , slivered 1/4 cup
Pistachios , slivered 1/4 cup
Method
Step 1
Heat milk in a deep non-stick pan, add semolina, ⅛ cup of ghee and sugar. Cook till the mixture is reduced to half.
Step 2
Add rose essence and cardamom powder, cook for 5-10 minutes. Add remaining ghee and saffron milk, mix well and further cook till the mixture leaves the sides of the pan.
Step 3
Line the work top with cling film and transfer the mixture on it, place another cling film on top of the mixture and roll the mixture as thin as possible between the two. Remove the top cling film, sprinkle almonds and pistachios on top and roll with a rolling pin lightly. Cut into squares and let them dry overnight, then turn and dry the other side as well.
Step 4
Store by lining a butter paper between two halwa sheets.
Step 5
Serve as required
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
