Ingredients
| 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 |
Method
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.
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