Halwau-E Aurd-E Sujee is an Afghan dessert consisting primarily of semolina, ghee and sugar. It is flavored with cardamom and rosewater and topped with pistachios and almonds. It is a soft-textured dessert with an understated yet sweet flavor. Each bit contains a delicious hint of floral aroma.
Combine sugar and 2 cups water in a saucepan. Stir occasionally over medium heat until the sugar has dissolved.
Bring to a boil, then boil for 5 minutes without stirring. Remove from the heat and set aside.
Meanwhile, heat ghee in a deep saucepan. Add the semolina and stir continuously for 5 minutes. Do not allow semolina to color.
Pour the sugar/water mixture into the semolina mixture, stirring constantly. When combined, reduce the heat and leave to cook, uncovered, until all of the liquid has been absorbed. The mixture should be thick but still moist at this stage.
Stir in the nuts, and the cardamom and rosewater to taste.
Cover the pan with a cloth, put the lid on tightly, and leave over low heat for 5 minutes.
Turn off the heat and leave the pan undisturbed for 10 minutes.
Spread the mixture on a flat, lightly oiled platter and decorate it with nuts.
Cut into triangles like in the photograph. Serve warm or cold.
Recipe from The Complete Middle Eastern Cookbook by Tess Mallos.