Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Blanched pistachio nuts
1/4 c Blanched, slivered almonds
1/2 ts Ground cardamom (or more)
1 ts Rose water (or more)
Add'l pistachios or almonds

Cooking time: 30-35 minutes Combine sugar and water in a pan and stir
occasionally until dissolved over medium heat. Bring to the boil, and
boil briskly for 5 minutes without stirring. Remove from heat and
leave aside in pan. In a heavy deep pan heat ghee and add semolina.
Stir over medium heat for 5 minutes. Semolina should not colour.
Pour hot syrup over semolina, stirring constantly. When smoothly
blended, reduce heat a little and leave to cook, uncovered, until
liquid is absorbed. Mixture should be thick, but still moist at this
stage. Stir in nuts, and cardamom and rose water to taste. Cover rim
of pan with a cloth or 2 paper towels, put lid on tightly and leave
on low heat for 5 minutes. Turn of heat and leave pan undisturbed for
10 minutes. Spread halwau on a flat, lightly oiled platter and
decorate with nuts. Serve warm or cold, cutting pieces into diamond
shapes or squares.

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