|1 cup||Coarse semolina (farina)|
|¼ cup||Pistachio nuts, blanched|
|¼ cup||Almonds, blanched & slivered|
|½ teaspoon||Ground cardamom or to taste|
|1 teaspoon||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.
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@...> on Mar 30, 1997
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