20 December 2013,09:00 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Combine semolina with 1 cup clarified butter, sugar, milk and crushed cardamom in a bowl and whisk well until the sugar dissolves and mixture becomes smooth.
  • Transfer this mixture to a heavy-bottomed pan and heat and bring to a boil on high flame by stirring continuously with a wooden spoon.
  • When mixture comes to a rapid boil, reduce the heat to low and continue cooking, stirring continuously till the mixture leaves the sides of the pan and reaches the consistency of a soft dough.
  • Remove from heat and add 3 tablespoons clarified butter and the rose water and mix well.
  • Divide the mixture into 4 equal parts and pour out each part on a well-greased transparency sheet.
  • Sprinkle each portion over with some almond and pistachio slivers and saffron, and place the second sheet, greased side down on top.
  • Using a rolling pin, roll out each portion very thinly and evenly till almost transparent.
  • Allow the mixture to cool for 20 minutes and then remove the top sheet. Pat the surface of each halwa sheet with a greased piece of foil till smooth.
  • Run a knife through the halwa sheets to mark out squares and place sheets aside to cool and dry overnight.
  • When halwa pieces are dry and brittle, remove from plastic and place between pieces of greaseproof paper.


  • 200 grams fine white semolina
  • 250 grams clarified butter (ghee)
  • 800 grams sugar
  • 800 ml cold milk
  • 3 green cardamoms, crushed
  • 1 teaspoon rose water
  • 15 almonds, blanched and cut into slivers
  • 15 pistachios blanched and cut into slivers
  • ΒΌ teaspoon saffron strands, crushed
  • 8 transparency sheets, greased with 1 teaspoon clarified butter (ghee) on one side
  • 3 (12-inch) sheets of greaseproof paper cut into 6-inch squares

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