Mangalorean Recipes

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Home Other Regions Afghani Halwaua-e-Aurd-e-Sujee


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Quantity Measure Number Ingredients Number Description
1 Tablespoon Rose Water  
182 Tablespoon Cardamom Powder  
1/4 Teacup Almonds (Badam) blanched and slivered
1//4 Teacup Pista blanched
1 Teacup Rava/Soji/"Semolina"  
3/4 Teacup Ghee  
2 Teacup Water  
1 Teacup Sugar, Table  


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

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