| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Butter; clarified |
| 2 |
ts |
Cardamom; ground |
| 1 |
c |
Sugar; brown |
| 2 |
c |
Persimmon pulp |
| 1 |
ts |
Juice; lemon |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Walnuts; chopped |
INSTRUCTIONS
Vegetable oil can be substituted for the clarified butter. In a large bowl,
mix the flower, sugar and soda. Fold in the pulp and the ghee. Add the
lemon juice, cardamom powder, raisins and nuts. Stir to combine all the
ingredients. Coat with ghee or oil a six-cup container and pour the mixture
into it. Cover with foil and steam in the pressure cooker without its valve
weight for about 1 hours. Cool the halva before cutting into small pieces
for serving. A pressure cooker with a six-cup size container works best for
this recipe. One large persimmon equals about 1 cup of pulp.
Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on
Oct 26, 1997
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