Ad Code

Ticker

6/recent/ticker-posts

Neshesta Haluwa

February, 2013



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.
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.

Ingredients:
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 colour.
Method:
·         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.  

Post a Comment

0 Comments

Ad Code