Halwaua-e-Aurd-e-Sujee

Serves 1

• 1 cup of Sugar
• 2 cup of Water
• 3/4 cup of Ghee
• 1 cup of Coarse semolina (farina)
• 1/4 cup of Pistachio nuts - blanched
• 1/4 up of Almonds - blanched & Slivered
• 1/2 tablespoons of Ground cardamom or to taste
• 1 tablespoons of Rosewater - See note Additional nuts to decorate

Combine sugar & water in saucepan & stir occasionallyuntil dissolved, over medium heat. Bring to a boil, & boilbriskly for 5 minutes without stirring. Remove from heat & leaveaside in pan. In a deep heavy pan heat ghee & add semolina. Stirover medium heat for 5 minutes. Semolina should not color.
Pour hot syrup into semolina, stirring constantly. When smoothlyblended, reduce heat & leave to cook, uncovered, until liquid isabsorbed. Mixture should be thick but still moist at this stage. Stirin nuts, cardamon & rosewater to taste.
Cover rim of pan with a cloth or 2 paper towels, put lid ontightly & 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 withnuts. Serve warm or cold, cutting pieces into diamond shapes orsquares.