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  1. Combine sugar and water in saucepan and stir occasionally until dissolved, over medium heat.
  2. Bring to a boil, and boil briskly for 5 minutes without stirring.
  3. Remove from heat and leave aside in pan.
  4. In a deep heavy pan heat ghee and add semolina.
  5. Stir over medium heat for 5 minutes. Semolina should not color.
  6. Pour hot syrup into semolina, stirring constantly.
  7. When smoothly blended, reduce heat and leave to cook, uncovered, until liquid is absorbed.
  8. Mixture should be thick but still moist at this stage.
  9. Stir in nuts, cardamon and rosewater to taste.
  10. Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and leave on low heat for 5 minutes.
  11. Turn off heat and leave pan undisturbed for 10 minutes.
  12. Spread halwau on a flat, lightly oiled platter and decorate with nuts.
  13. Serve warm or cold, cutting pieces into diamond shapes or squares.