Habshi Halwa

                                                   Habshi Halwa

Ingredients

Fresh milk (without boiling) 1 Liter

Samnak 2 tbsp

Flour 4 tbsp slightly heaped

Citric acid ¼ tsp heaped

Alum ground ¼ tsp

Sugar ½ cup

Ghee 2 tbsp

Brown color a pinch

Liquid glucose 1 tbsp

Nutmeg ground ¼ tsp

Mace ground ¼ tsp

Method

Put 3 cups of milk in pan, in reaming 1 cup milk add 2 tbsp samnak and 4 tbsp flour, mix well with whisk so no lumps remain, add this mixture to the milk in the pan and keep stirring well continuously with whisk, put this to cook on fire, stirring continuously till it starts boiling on the corners of the pan, in a small bowl mix together ¼ cup water, ¼ tsp citric acid and ¼ tsp alum, mix well, when milk slightly boiling remove pan from flame and add the dissolved mixture of citric acid little by little, wait till it curdles, do not stir if it does not curdled well and water does not comes on surface, in this situation add 1 more pinch of each citric acid and alum mixed in little water, now leave this mixture for 4 hours, add to it 1 tbsp ghee and 2 tbsp sugar, leave it for 4 hours, again put the pan to cook until ½ cup water left and remaining water dries, then add 3 tbsp of more sugar with pinch of brown color and left over 1 tbsp ghee, cook till mixture nearly dry, add ground nutmeg and mace. Also add 1 tbsp liquid glucose, mix well till glucose dissolves, remove in a greased 7 by 7 inches square pan, sprinkle almonds and pistachio on top, leave to set and cut into pieces.