| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Afghan | Afghanistan, Candy, Nuts | 1 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 2 | c | Water |
| 3/4 | c | Ghee |
| 1 | c | Coarse semolina, farina |
| 1/4 | c | Pistachio nuts, blanched |
| 1/4 | c | Almonds, blanched & slivered |
| 1/2 | t | Ground cardamom or to taste |
| 1 | t | Rosewater, * see note |
| Additional nuts to decorate |
INSTRUCTIONS
Combine sugar & water in saucepan & stir occasionally until dissolved, over medium heat. Bring to a boil, & boil briskly for 5 minutes without stirring. Remove from heat & leave aside in pan. In a deep heavy pan heat ghee & 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 & leave to cook, uncovered, until liquid is absorbed. Mixture should be thick but still moist at this stage. Stir in nuts, cardamon & rosewater to taste. Cover rim of pan with a cloth or 2 paper towels, put lid on tightly & 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 nuts. Serve warm or cold, cutting pieces into diamond shapes or squares. Per serving: 2382 Calories; 178g Fat (65% calories from fat); 7g Protein; 207g Carbohydrate; 419mg Cholesterol; 21mg Sodium NOTES : * may need 1-2 teaspoons rosewater Recipe by: Tess Mallos, The Complete Middle East Cookbook Posted to EAT-L Digest 28 Mar 97 by shade <liveoak@POLARIS.NET> on Mar 30, 1997
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