AIR DRIED HALWA, STRAWBERRY YOGHURT KULFI

by ADITYA KUMAR JHA

INGREDIENTS Halwa

20g semolina / 25g ghee / 100g caster sugar 250ml skimmed milk / 10g pealed pistachio / 1g dried rose petals / 3g beet root juice / 1g saffron water

Method

Place the semolina in a large shallow pan with the milk, sugar and ghee. Slowly bring to a simmer, then continue to cook until it is very stiff, sticky and the mixture forms a ball in the centre. 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. Allow to set at room temperature for 24 to 48 hours before cutting into rectangles sheets. Now splash the saffron water and beetroot juice on the halwa sheet. Cut rectangles and it can be stored layered with baking paper in the chiller before use.

Strawberry yoghurt kulfi

250g fresh strawberries / 20g white chocolate / 75g demerara sugar / 18g liquid glucose / 68ml cream 200g yoghurt

Method

Make a purée of the strawberries and place it in a saucepan with the cream, glucose and demerara sugar. Gently bring the mixture to a simmer to dissolve the sugar, then remove from the heat. Fold in the yoghurt and blend the mixture with a hand blender until smooth. 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.

Strawberry mescal compote

100g fresh strawberries / 4g caster sugar / 25ml mescal

Method

Place the strawberries in a saucepan with the sugar over low heat and simmer until soft. Pour in the mescal, cover with a lid and cook it for 2 minutes. Cool it down and reserve in a glass container.