Iraqi Halawa Halib Milk Sweet Recipes

Steps:

• Sugar syrup: Put sugar and water in a small saucepan on medium heat.
• Stir mixture until sugar dissolves.
• Bring the mixture to a boil and let it boil for about 2 minutes; set aside.
• Halawa: Put all the halawa ingredient in a medium saucepan and put it on medium heat.
• Stir the mix non-stop with a wooden spoon (be careful that the mix is easily burned if not stirred continuously) until it becomes light brown in color (like color of caramels).
• (When the mix color begins to darken, lower the heat as you continue stirring).
• When the mix is light brown in color, remove from heat, pour the sugar syrup over the halawa mix (the mix will bubble).
• Wait for about 2-3 seconds and stir the halawa with the spoon to blend well.
• Pour in individual flat plates or one big plate.
• Set aside to cool and then serve.

Steps:

• Dissolve white sugar and water in a pot and boil for 5 minutes.
• In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
• Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
• Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
• Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
• Enjoy!

Steps:

• Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
• Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
• Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.