Halwaua-e-Aurd-e-Sujee

Friday, 16 July 2010 06:30 Other Regions - Afghani

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Ingredients

Quantity

Measure:

Ingredient

Description:

Tablespoon

Rose Water

182

Tablespoon

Cardamom Powder

1/4

Teacup

Almonds

blanched and slivered

1//4

Teacup

Pista

blanched

Teacup

Rava/Soji/"Semolina"

3/4

Teacup

Ghee

Teacup

Water

Teacup

Sugar

Method:

minutes without stirring. Remove from heat & leave aside in pan.

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.