Air Dried Halwa with Strawberry Kulfi Recipe

Air Dried Halwa with Strawberry Kulfi Recipe

Ingredients:

• 20 gm semolina
• 104 gm caster sugar
• 10 gm pistachios
• 3 gm beetroot
• 350 gm strawberry
• 68 ml fresh cream
• 200 gm yoghurt (curd)
• 25 ml tequila
• 25 gm ghee
• 250 ml skimmed milk
• 1 gm dry rose petals
• 1 gm saffron
• 75 gm demerera sugar
• 20 gm white chocolate
• 18 gm glucose

Recipe :

• Step 1 Prepare semolina halwa

  Place the semolina in a large shallow pan with the milk, sugar and ghee. Slowly bring to a simmer, then continue to cook until very stiff, sticky and the mixture forms a ball in the center.

• Step 2 Roll out the halwa into a thin sheet

  Turn out onto a greased silicon mat. Place another silicon mat on top and roll out until very thin (about 2mm). Back onto the mixture and lightly roll the surface to set the pistachio and rose into the halwa.

• Step 3 Cut the the rolled out halwa into rectangular sheets

  Allow the halwa sheet to set and lightly dry at room temperature for 24-48 hours before cutting into rectangles for sheets. Now splash saffron water and beetroot juice on halwa sheet. Cut rectangles can be stored layered with baking paper in the chiller before use.

• Step 4 Prepare strawberry yogurt mix for the kulfi

  Place the puree in a saucepan with the cream, liquid glucose and demerara sugar. Gently bring the mixture to a simmer to dissolve the sugar, then remove from the heat. Fold in yoghurt and blend the mixture with a hand blender until smooth.

• Step 5 Freeze the mixture in tubes and roll into halwa sheets

  Strain the mixture, pour into beaker and freeze for 18 hours. Now churn the mixture and put in four cylindrical tubes freeze for one hour and roll into halwa sheet.