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Filed Under SnacksPistachio Nuts
Halwau-e Aurd-e Sujee

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Afghanistan Afghanistan
Shared by: Peggy T.

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:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Stove Top


30 Minutes


30 Minutes


1 Hour



Average Rating:

Not Rated

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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.





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