Recipe - Halwau-E Aurd-E Sujee

1 cup Sugar
2 cup Water
Three fourths cup Ghee
1 cup Coarse semolina (farina)
One fourth cup Pistachio nuts, blanched
One fourth cup Almonds, blanched & slivered
One half teaspoon Ground cardamom or to taste
1 teaspoon Rosewater, * see note
Additional nuts to decorate

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.

Per serving: 2382 Calories; 178g Fat (65% calories from fat); 7g Protein;
207g Carbohydrate; 419mg Cholesterol; 21mg Sodium

NOTES : * may need 12 teaspoons rosewater

Recipe by: Tess Mallos, The Complete Middle East Cookbook Posted to EATL
Digest 28 Mar 97 by shade liveoak@POLARIS.NET on Mar 30, 1997