Halwaua-e-Aurd-e-Sujee

Halwaua-e-Aurd-e-Sujee Recipe: A Traditional Afghan Dessert

Region / culture: Afghanistan | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Halwaua-e-Aurd-e-Sujee is a traditional Pakistani dessert made with semolina, sugar, ghee, and nuts. This rich and decadent sweet treat is perfect for special occasions or as a delicious ending to a meal.

History

This recipe has been passed down through generations in Pakistani households, with each family adding their own twist to make it unique. The combination of semolina, sugar, and ghee creates a creamy and indulgent dessert that is loved by all.

Ingredients

1 cup sugar
2 cups water
0.75 cup ghee
1 cup coarse semolina (farina)
0.25 cup blanched pistachio nuts
0.25 cup blanched and slivered almonds
0.5 tbsp ground cardamom or to taste
1 tbsp rosewater
oil

How to prepare

Combine sugar and water in a saucepan and stir occasionally until dissolved, over medium heat.
Bring the mixture to a boil and let it boil briskly for 5 minutes without stirring.
Remove the saucepan from heat and set it aside.
In a deep heavy pan, heat ghee and add semolina.
Stir the semolina over medium heat for 5 minutes. The semolina should not change color.
Pour the hot syrup into the semolina, stirring constantly.
When the mixture is smoothly blended, reduce the heat and let it cook, uncovered, until the liquid is absorbed.
The mixture should be thick but still moist at this stage.
Stir in nuts, cardamom, and rosewater to taste.
Cover the rim of the pan with a cloth or 2 paper towels, put the lid on tightly, and let it cook on low heat for 5 minutes.
Turn off the heat and leave the pan undisturbed for 10 minutes.
Spread the halwa on a flat, lightly oiled platter and decorate it with nuts.
Serve the halwa warm or cold, cutting it into diamond shapes or squares.

Variations

Add raisins or dried fruits for a sweeter touch.
Substitute ghee with butter for a different flavor profile.
Use different nuts such as cashews or walnuts for a unique twist.

Cooking Tips & Tricks

Be sure to stir the semolina constantly to prevent it from burning.

- Adding the hot syrup to the semolina slowly and stirring constantly will help prevent lumps from forming.

- Letting the halwa sit undisturbed after cooking allows it to set and develop its flavors.

Serving Suggestions

Serve Halwaua-e-Aurd-e-Sujee warm or cold, garnished with extra nuts and a sprinkle of cardamom powder.

Cooking Techniques

Stirring constantly while cooking the semolina is key to preventing lumps.

- Letting the halwa sit covered after cooking allows it to set and develop its flavors.

Ingredient Substitutions

You can use butter instead of ghee for a slightly different flavor.

- Any type of nuts can be used in place of pistachios and almonds.

Make Ahead Tips

Halwaua-e-Aurd-e-Sujee can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Halwaua-e-Aurd-e-Sujee on a decorative platter garnished with extra nuts and a sprinkle of rose petals for a beautiful presentation.

Pairing Recommendations

Enjoy Halwaua-e-Aurd-e-Sujee with a cup of hot chai or a scoop of vanilla ice cream for a delicious dessert pairing.

Storage and Reheating Instructions

Store any leftover Halwaua-e-Aurd-e-Sujee in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Halwaua-e-Aurd-e-Sujee contains approximately 300 calories.

Carbohydrates

Each serving of Halwaua-e-Aurd-e-Sujee contains approximately 45 grams of carbohydrates.

Fats

Each serving of Halwaua-e-Aurd-e-Sujee contains approximately 20 grams of fats.

Proteins

Each serving of Halwaua-e-Aurd-e-Sujee contains approximately 5 grams of proteins.

Vitamins and minerals

Halwaua-e-Aurd-e-Sujee is a good source of iron, calcium, and vitamin E.

Alergens

This recipe contains nuts and dairy (ghee), so it may not be suitable for those with nut or dairy allergies.

Summary

Halwaua-e-Aurd-e-Sujee is a rich and indulgent dessert that is high in carbohydrates and fats, making it a delicious treat for special occasions.

Summary

Halwaua-e-Aurd-e-Sujee is a traditional Pakistani dessert that is rich, creamy, and indulgent. With a combination of semolina, sugar, ghee, and nuts, this dessert is perfect for special occasions or as a sweet treat to enjoy with family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Halwaua-e-Aurd-e-Sujee. It was a hot summer day, and I was visiting my friend Fatima, who lived in a small village in Pakistan. Fatima's mother was known for her delicious desserts, and when I saw her making this particular sweet dish, I was mesmerized by the intricate process and the tantalizing aromas that filled the kitchen.

Fatima's mother, Mrs. Khan, was a master in the art of traditional Pakistani cooking. She had learned the recipes from her own mother and grandmother, who had passed down the culinary secrets through generations. As I watched her carefully measure out the ingredients and skillfully mix them together, I couldn't help but feel a deep sense of admiration for her expertise.

The recipe for Halwaua-e-Aurd-e-Sujee was a family heirloom, passed down from Mrs. Khan's grandmother, who had learned it from a renowned chef in the royal court of Hyderabad. It was said to be a favorite of the Nawab, who would request it for special occasions and feasts. Mrs. Khan had perfected the recipe over the years, adding her own special touch to make it truly unique.

As she guided me through the steps of making the Halwaua-e-Aurd-e-Sujee, Mrs. Khan shared with me the story of how she had learned the recipe herself. She told me that when she was a young bride, she had been eager to impress her new husband and his family with her cooking skills. Determined to learn the secret behind the famous dessert, she had sought out the chef who had created it and convinced him to teach her.

The chef had been initially hesitant to reveal his recipe, as it was a closely guarded secret passed down only to a select few. But Mrs. Khan's persistence and genuine passion for cooking had won him over, and he had agreed to take her on as his apprentice. For months, she had trained under his watchful eye, learning the precise measurements and techniques that went into making the perfect Halwaua-e-Aurd-e-Sujee.

As Mrs. Khan shared her story with me, I could see the pride and nostalgia in her eyes. She spoke fondly of the time she had spent in the chef's kitchen, absorbing his wisdom and honing her skills. She had treated each lesson as a precious gift, cherishing the opportunity to learn from a master of his craft.

After hours of careful preparation and cooking, the Halwaua-e-Aurd-e-Sujee was finally ready. Mrs. Khan presented it to me with a smile, and I took my first bite with eager anticipation. The sweet, nutty flavor exploded on my taste buds, and I knew immediately why this dessert was so beloved.

As I savored the Halwaua-e-Aurd-e-Sujee, Mrs. Khan watched me with a satisfied expression. She had passed on her knowledge to me, just as the chef had done for her all those years ago. I could feel the connection to the generations of women who had come before us, each adding their own twist to the recipe and keeping the tradition alive.

I left Fatima's house that day with a full stomach and a heart full of gratitude. Mrs. Khan had not only taught me how to make a delicious dessert but had also imparted a valuable lesson about the importance of preserving cultural heritage through food. The recipe for Halwaua-e-Aurd-e-Sujee was now a part of my own culinary repertoire, ready to be shared with future generations and passed on to those who shared my love for traditional Pakistani cuisine.