Serves: 4
Total Calories: 630
1. In a large wok or saucepan, cook the butter and semolina over medium-low heat, stirring, until it turns a rich brown, 20 to 25 minutes. Standing far from the pan, carefully add the boiling water and stir. (Use caution when adding the water, because as soon as it touches the hot wok, it will steam and splatter for 5 to 10 seconds.) Cover the pan and simmer on low heat, stirring occasionally, until all the water is absorbed, 5 to 7 minutes.
2. Add the sugar, cover, and continue to simmer, stirring occasionally, until it is absorbed, 3 to 5 minutes. Reserving some of the nuts, mix in the cardamom seeds, almonds, and pistachios.
3. Uncover the pan and cook, stirring, until the halvah pulls away from the sides of the pan and a shiny glaze appears on top, 2 to 4 minutes. Transfer to a serving bowl, garnish with the silver leaves and reserved nuts, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Traditional Semolina Halva recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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