12 December 2012,03:27 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • First make the puff pastry: Sift the flour with the salt into a mixing bowl. Cut the butter into small pieces and drop them into the flour, coat them thoroughly with the flour.
  • Add two-thirds of the water and form the flour into a dough, adding more water if necessary. Set the dough aside for about 15 minutes.
  • Now make the halva: Wash over chana dhaal twice for any stones.
  • Place in a heavy-based saucepan with the water, half cover the pan and cook over a medium heat until all the water has evaporated and the dhaal is soft enough to be mashed into a paste.
  • Using a food processor, mash the dhaal to a thick paste add a little water if needed.
  • In a separate saucepan, heat the ghee and add the crushed cardamom seeds and cloves.
  • Lower the heat and add chana dhaal paste and start stirring and mixing, use the semicircular movements.
  • Continue stirring, scraping the bottom of the pan, for about 5 minutes. Gradually fold in the sugar and ground almonds and continue bhoonoing for a further 5-10 minutes.
  • Add the saffron and sultanas and blend together. By now the halva should have thickened and darkened in colour.
  • Continue stirring for a further 5 minutes over a low heat. Remove from heat and transfer to a serving dish.
  • Preheat the oven to 35O°F / 180°C / Gas 4. Place the pastry dough on a lightly floured board or clean surface and roll into a large square.
  • Fold the pastry, bringing the top portion down over it.
  • Roll out once again and break the dough into three equal pieces. Roll out each one separately into a square.
  • Grease a tin and place one of the pastry squares in it. Spread over half the halva and place another rolled-out pastry square over the top.
  • Now spread the remaining halva over this and place the third pastry square on top. Use a pastry brush, brush the top with milk. Bake in the preheated oven for 30 minutes.
  • Cut into squares and eat hot or cold.


Puff Pastry

  • 1 kg plain flour 
  • 1 teaspoon salt
  • 750 grams firm unsalted butter 
  • 500ml ice-cold water
  • 1 litre water 
  • 75 grams ghee or Cooking oil
  • 4 green cardamoms, husks removed and seeds crushed
  • 2 cloves
  • 300 grams sugar
  • 100 grams ground almonds
  • 1 teaspoon saffron strands
  • 75 grams sultanas
  • 250 grams chana dhaal

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