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Halwau-E Aurd-E Sujee (Semolina Sweetmeat)

afghan, candies

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 teaspoon ground cardamom or to taste
1 teaspoon rosewater 
1 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)

Yield: 1 servings

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