XALWA - SOMALIAN HALWA
This recipe is not for the faint hearted! You need a heavy pan and a strong arm. Sourced from www.celtnet.org.uk.
Provided by Coasty
Categories Candy
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the cornflour and 250ml water to form a smooth paste (whisk vigourously to make the batter smooth).
- Mix the 1.5 lt water with the sugar in a large pot until the sugar dissolves then add the cardamom powder and gradually stir-in the cornflour mixture and the ghee. Mix thoroughly until everything combines.
- Heat on medium heat, stirring continuously with a wooden spoon for the first 20 minutes. After that go back every 10 minutes or so to stir.
- Keep cooking for about 3 hours, until the mixture thickens and the ghee separates out. Pour the ghee from the pan, put the xalwa (also known as halwa) in a separate pan and decorate with peanuts and sesame seeds.
- When cooled slice with a wet knife. Wrap in cellophane or waxed paper.
Nutrition Facts : Calories 575.5, Fat 14.9, SaturatedFat 9.3, Cholesterol 38.4, Sodium 3, Carbohydrate 113.7, Fiber 0.1, Sugar 99.8, Protein 0.1
SOMALI SWEET (HALWAD/HALWO/HALWA)
Posted for ZWT7 African region. Gluten free but not corn free. Recipe from http://www.somalirecipes.com.
Provided by UmmBinat
Categories Candy
Time 1h50m
Yield 20 thick pieces, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix 1 cup of water with the corn starch and food coloring, mix well until smooth.
- In a no stick pan on medium high add the remaining water, white sugar and brown sugar. Stir well until sugar is fully dissolved. Once small bubbles have started to form (not a full boil) add the corn starch mixture.
- Stir constantly until it just starts to thicken then add the oil. Stir well. Reduce heat to low. Stir for 30 seconds every 15 minutes adding 2 tablespoons of butter/ghee each time to incorporate. (Do not over stir) It will take about 1 hour and 30 minutes or so for the Halwo to become very thick and a lot of tiny bubbles will form.
- When that happens add the cardamom powder, nutmeg and nuts (if using). Stir well and pour the Halwo into a dish/cake pan. You may use a very small cake pan that is 6" X 9" for a thick halwo. It will fill that size pan to the top.
- Let cool on unrefrigerated, 3 hours for the small pan. Once fully cooled, turn pan upside down onto a plate and the Halwo will slide out.
- Cut and Serve.
Nutrition Facts : Calories 271.5, Fat 10.1, SaturatedFat 3.6, Cholesterol 12.2, Sodium 45.9, Carbohydrate 46.7, Fiber 0.1, Sugar 40.6, Protein 0.1
PUNJABI SEMOLINA HALWA (SUJI HALWA)
Serve this Indian dessert at special occasions such as Diwali. With almonds, cardamom and raisins, it has a rich, buttery flavour and toasty semolina aroma
Provided by Roopa Gulati
Time 45m
Number Of Ingredients 6
Steps:
- Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
- Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
- Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
- Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.
Nutrition Facts : Calories 414 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
HALWA
Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina
Provided by Afia Begom - Afelia's Kitchen
Categories Dessert
Time 35m
Yield Serves 6-8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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