Halwau-e Aurd-e Sujee Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
2 cup: Water,
3/4 cup: Ghee,
1 cup: Coarse semolina, farina
1/4 cup: Pistachio nuts, blanched
1/4 cup: Almonds, blanched &
Slivered,
1/2 tsp: Ground cardamom or to taste,
1 tsp: Rosewater, * see note
Additional nuts to decorate,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp