Monday, August 24, 2009
1 kilo petha, peeled and grated finely. 1 cup milk. 250 grams sugar. 25 grams each of almonds, pistachios, cashewnuts and walnuts. 50 grams ghee. ¼ tsp. Essence of kewda. 100 grams fresh thick cream. A few drops of orange yellow food colouring (optional).
Place petha with milk in a pan and cook on a slow fire till the mixture turns dry and thick. Put in khoya. Ghee and half of the nuts after grinding them. Add sugar and stir continuously until the mixture starts leaving the sides of the pan. Stir in essence and colour and remove from fire. Pour in a greased thali and level the surface with your hands. Cover the surface of the halwa with cream and sprinkle with mixed sliced nuts. Cut into pieces and serve either hot on cold.