Semolina Sweetmeat
Submitted by Chava
Semolina halwa sweetened with sugar syrup, cooked in ghee, and perfumed with cardamom and rosewater. Studded with pistachios and almonds, then cut into diamond shapes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minThis is halwa the traditional way: coarse semolina cooked in a generous amount of ghee, soaked with sugar syrup, and scented with cardamom and rosewater.
The technique is all about timing. The sugar syrup boils first, then waits. The semolina toasts in ghee for five minutes without taking on any color. Then the hot syrup hits the semolina in one pour, and you stir like your life depends on it until everything comes together into a thick, glossy mass.
Pistachios and slivered almonds get folded in, and the whole thing rests under a cloth-covered lid to steam gently before being spread onto a platter and cut into diamonds.
Chef Tips
- Keep the semolina moving constantly in the ghee. Five minutes over medium heat without browning gives it a toasted, nutty flavor while keeping the final color golden.
- The syrup must be hot when it hits the semolina. Cold syrup will seize and clump.
- The cloth under the lid absorbs steam and prevents condensation from dripping back into the halwa, which would make it soggy.
- Lightly oil the platter before spreading so the halwa releases cleanly when you cut it.
Ingredients
Directions
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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