Semolina Sweetmeat

1. 1

   Combine sugar and water in a pan and stir occasionally until dissolved over medium heat.

2. 2

   Bring to the boil, and boil briskly for 5 minutes without stirring.

3. 3

   Remove from heat and leave aside in pan.

4. 4

   In a heavy deep pan heat ghee and add semolina.

5. 5

   Stir over medium heat for 5 minutes.

6. 6

   Semolina should not colour.

7. 7

   Pour hot syrup over semolina, stirring constantly.

8. 8

   When smoothly blended, reduce heat a little and leave to cook, uncovered, until liquid is absorbed.

9. 9

   Mixture should be thick, but still moist at this stage.

10. 10

    Stir in nuts, and cardamom and rose water to taste.

11. 11

    Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and leave on low heat for 5 minutes.

12. 12

    Turn of heat and leave pan undisturbed for 10 minutes.

13. 13

    Spread halwau on a flat, lightly oiled platter and decorate with nuts.

14. 14

    Serve warm or cold, cutting pieces into diamond shapes or squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.