Ingredients:
Recipe by Shulie Madnick
1 liter whole milk (4 cups)
1/2 liter water (2 cups)
1 1/2 cups sugar
1 cup cornstarch (130gr)
1/2 teaspoon freshly ground cardamon
1 stick (4oz/113gr) unsalted butter, unsalted margarine or ghee (clarified butter)
1/4-1/2 cup sliced or chopped roasted, unsalted pistachios
1/4-1/2 cup sliced or chopped roasted, unsalted almonds
Preparations:
1) Grease 2-3 shallow pans (you can use different size pans, including a pie dish).
2) Put the milk, water, sugar and cornstarch into a large pot and stir with a large stainless spoon until all ingredients are mixed well and the liquid is lump free and smooth.
3) Put the pot on the stove and turn the heat to medium low. Start cooking the halwa while constantly stirring the milk. It will take approximately 10 minutes to start warming up. Don’t get tempted to turn up the heat: Hurried cooking will curdle the milk and create lumps. Stir continuously for another 10 minutes while cooking.
4) When the milk starts thickening, add the butter in small pieces and the cardamon. Continue stirring until the milk thickens to the consistency of a smooth porridge, for approximately 40 minutes total. Pour immediately into the shallow, greased pans approximately 1 inch deep, and sprinkle with nuts.
5) Let cool completely at room temperature, then cover with plastic wrap and refrigerate for at least a few hours. This is best prepared a day in advance.
6) Slice diagonally into diamonds before serving. Best when eaten within two days.
To see the original source and author of this please go to this URL:
http://www.haaretz.com/jewish/food/1.675080
