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Halwau-e Aurd-e Sujee

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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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