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Title: Halwau-E Aurd-E Sujee
Categories: Candy Afghan
Yield: 1 Servings
| 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 |
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.
Recipe By : Tess Mallos, The Complete Middle East Cookbook
From: Shade Date: 30 Mar 97 Eat-L List (Recipes And Food Folklore) Ä
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