Yields 24 Portions
1 cup Sugar
2 cups Water
3/4 cup Ghee
1 cup coarse Semolina
1/4 cup blanched Pistachio Nuts
1/4 cup slivered Almonds
1/2 teaspoon ground Cardamom
1 teaspoon Rosewater
Level of Difficulty:
This recipe has not been reviewed Add your Comment
Combine sugar and water in a saucepan, stirring occasionally until dissolved, over medium heat. Bring to a boil, boil briskly for 5 minutes without stirring. Remove from heat and set aside.
In a deep heavy pan heat ghee and add semolina. Stir over medium heat for 5 minutes. Semolina should not color. Pour hot syrup into semolina, stirring constantly. When smoothly blended, reduce heat and leave to cook, uncovered, until liquid is absorbed. Mixture should be thick but still moist at this stage. Stir in pistachio nuts, almonds, cardamon and rosewater.
Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and leave on low heat for 5 minutes. Turn off heat; leave pan undisturbed for 10 minutes.
Spread Halwau on a flat, lightly oiled platter, decorate with additional nuts. Serve warm or cold, cutting pieces into diamond shapes or squares.
Copyright © Keldons Cookery 1998 - 2018