Halwau-e aurd-e sujee

Halwau-e aurd-e sujee

Semolina sweetmeat

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

This halwau is very similar in preparation to a Greek halva I have been making for years. The ghee, cardamom and rosewater give it a typically Oriental flavour.

Ingredients

Quantity Ingredient
220g sugar
185g ghee
125g semolina
35g pistachio nuts
30g slivered almonds
1/2-1 teaspoon ground cardamom
1-2 teaspoons rosewater
additional pistachio nuts or almonds, to decorate

Method

  1. Combine the sugar and 500 ml water in a saucepan. Stir occasionally over medium heat until the sugar has dissolved. Bring to the boil, then boil briskly for 5 minutes without stirring. Remove from the heat and set aside.
  2. Meanwhile, heat the ghee in a deep, heavy-based saucepan. Add the semolina and stir over medium heat for 5 minutes, without allowing the semolina to colour.
  3. Pour the hot syrup into the semolina, stirring constantly. When smoothly combined, reduce the heat a little and leave to cook, uncovered, until the liquid has been absorbed. The mixture should be thick, but still moist at this stage. Stir in the nuts, and the cardamom and rosewater to taste.
  4. Cover the pan with a cloth or two paper towels, put the lid on tightly and leave over low heat for 5 minutes. Turn off the heat and leave the pan undisturbed for 10 minutes.
  5. Spread the halwau on a flat, lightly oiled platter and decorate it with nuts. Serve warm or cold, cutting pieces into diamond shapes or squares.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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