Neshesta Haluwa

February, 2013

Neshesta Haluwa

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.