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Cooking time: 30-35 minutes
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1.
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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.
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2.
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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.
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3.
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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.
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4.
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Spread halwau on a flat, lightly oiled platter and decorate with nuts.
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5.
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Serve warm or cold, cutting pieces into diamond shapes or squares.
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(1 vote)
