Peel
and grate the marrow on a clean grater and place in water
simultaneously to keep it from discolouring. Drain the water
in strainer. Leave for 5-10 minutes to drain properly. Do
not squeeze the grated marrow as it will discolour.
Put the
marrow in a pan along with the water and milk. Cook on
medium heat stirring to avoid sticking to the pan. When
marrow is cooked add the sugar and keep stirring until sugar
dissolves and the moisture evaporates leaving the halva dry.
Taste for sweetness. If more sugar is required add it at
this point and repeat above procedure.
Keep a
handful of khoya aside and crumble the remaining on the
halva. Cook on low heat stirring constantly for 5-10
minutes. Remove from heat before the halva turns brown.
Place in serving dish, sprinkle remaining khoya, pistachios
and almonds and decorate with silver varq if desired.
How to Make
Khoya: Boil 2 litres milk in a pan. Simmer till quantity
is reduced to half, stirring occasionally, Continue cooking,
stirring constantly and scraping from the sides till a thick
paste like consistency is obtained (1 – 11/2 hrs). Allow to
cool.
Chef’s tip: Substitute loki/marrow with carrot to make
carrot halva, eliminate the steps of placing loki in the
water.
