GETTING READY

To make the topping mixture:

1.Mix almonds, pistas, cardamom and saffron and keep aside.

2.Grease 2 thick plastic sheets on one side, keep aside.

MAKING

3.In a large heavy bottomed pan, mix semolina, ghee, sugar and milk.

4.On a stove on high heat, bring to a boil while stirring continuously to avoid lumps. For the yellow colored version add yellow color at this stage followed by saffron.

5.Reduce heat and stir continuously, till very soft dough is formed.

6.Add rose essence and 1 teaspoon ghee and keep stirring till it gets thicker for about 25 minutes.

7.Place flattened lump in the centre of one sheet greased side up, cover with plastic greased sheet and roll as thinly as possible with a large rolling pin.

FINALIZING

8.Before almost done, sprinkle mixed topping evenly over the halwa, roll again and carefully peel off top sheet.

9.Mark pieces as desired, with a pizza cutter, while still soft.

10.When halwa is cool and stiff enough to handle, carefully lift pieces, line each with greaseproof paper and pile up.

SERVING

11.Serve on a serving plate with a garnish of rose petals.