| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Afghan |
Candy, Afghanistan, 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 |
ts |
Ground cardamom or to taste |
| 1 |
ts |
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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