Yield: 1 servings
|1 cup||Coarse semolina (farina)|
|¼ cup||Blanched pistachio nuts|
|¼ cup||Blanched, slivered almonds|
|½ teaspoon||Ground cardamom (or more)|
|1 teaspoon||Rose water (or more)|
|\N \N||Add'l pistachios or almonds|
Cooking time: 30-35 minutes
Combine sugar and water in a pan and stir occasionally until dissolved over medium heat. Bring to the boil, and boil briskly for 5 minutes without stirring. Remove from heat and leave aside in pan.
In a heavy deep pan heat ghee and add semolina. Stir over medium heat for 5 minutes. Semolina should not colour. Pour hot syrup over semolina, stirring constantly. When smoothly blended, reduce heat a little and leave to cook, uncovered, until liquid is absorbed.
Mixture should be thick, but still moist at this stage. Stir in nuts, and cardamom and rose water to taste.
Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed for 10 minutes.
Spread halwau on a flat, lightly oiled platter and decorate with nuts.
Serve warm or cold, cutting pieces into diamond shapes or squares.
From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1
Typed for you by Karen Mintzias