Aaud (Rice Flour Halwa)

Ingredients

• 1/2 pound Fine rice flour (Approx. 1.5 to 2 cups. Originally '0.5 ratal' of sifted flour from Rangoon Halwa rice.)
• 1 pound Granulated sugar (Approx. 2 cups. Originally '0.5 seer' pure white maida sugar.)
• 1/2 pound Ghee (Approx. 1 cup. Originally '0.25 seer' pure sweetmeat ghee.)
• 2 ounces Almonds (Blanched, peeled, and thinly sliced. Originally '1 navtank'.)
• 1 medium Coconut (Ripe, for extracting milk.)
• 1 cup Rose water (Originally '0.5 pint'. Use high quality rose water.)
• 1 tablespoon Cardamom seeds (Coarsely crushed. Originally '1 tola'.)
• 6 cups Water (for boiling) (Originally '1.5 seer'.)
• 4 cups Water (for coconut milk) (Divided use. Originally '1 seer' total.)

Instructions

1. 1Blanch the almonds, peel off the skins, and slice them finely. Wash, wipe dry, and set aside.
2. 2Grate the white flesh of the coconut (avoiding the brown skin). Mix the grated coconut with 2 cups (0.5 seer) of cold water and squeeze well to extract the milk. Strain the liquid. Add another 2 cups of water to the coconut residue, squeeze again, and strain. Combine both extracts to get about 4 cups of thin coconut milk.
3. 3In a large bowl, thoroughly mix the rice flour with the sugar until well combined.
4. 4Pour 6 cups (1.5 seer) of water into a heavy-bottomed pot. Cover and bring to a boil over low heat. Once the water is boiling vigorously, remove the lid. Have one person quickly add handfuls of the flour-sugar mixture to the water while another person stirs constantly and vigorously with a spoon to prevent lumps. Continue stirring until the mixture thickens and becomes hard.
5. 5Add half of the extracted coconut milk to the pot, stirring constantly. After some time, add about 1/3 of the ghee. Continue stirring.
6. 6After the mixture has cooked for a while, add the remaining coconut milk. Follow this with another 1/3 of the ghee. Stir continuously.
7. 7When the mixture thickens slightly again, add the rose water. Continue to stir constantly. As it thickens further, cover the pot and place it on very low heat (or embers) to steam (dam). Open occasionally to stir from the bottom up to ensure it doesn't stick or burn.
8. 8After cooking on low heat for a long time until the Aaud becomes firm and cooked through, add the remaining 1/3 of the ghee. Place the pot back on low heat and stir until the mixture forms a cohesive ball that leaves the sides of the pot.
9. 9Remove from heat. Transfer the mixture to the center of a greased large platter (khumcha). Spread it slightly with a spoon, then fold the edges over towards the center. Grease the bottom of a flat bowl or spatula (originally a 'Kansi') with ghee and use it to pat and flatten the Aaud to your desired thickness, polishing the surface. Sprinkle the sliced almonds and crushed cardamom seeds on top, then press them in with the greased bowl.
10. 10Allow the Aaud to cool completely until it sets and becomes firm. Cut into pieces using a knife or spatula and serve.