Difference between revisions of "Halawa Taheen"
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* 6 teaspoons [[rose water]] | * 6 teaspoons [[rose water]] | ||
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# First make the syrup, by placing the [[water]] and [[granulated sugar|sugar]] in a medium sized saucepan. | # First make the syrup, by placing the [[water]] and [[granulated sugar|sugar]] in a medium sized saucepan. | ||
# Add [[cardamom]], [[rose water|rosewater]], and [[lemon juice]]. | # Add [[cardamom]], [[rose water|rosewater]], and [[lemon juice]]. | ||
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[[Category:Arabian Desserts]] | [[Category:Arabian Desserts]] | ||
[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
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[[Category:Rose water Recipes]] | [[Category:Rose water Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Pistachio Recipes]] | [[Category:Pistachio Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
Latest revision as of 15:51, 11 July 2012
Description
Flour sweet
Ingredients
- 225 g (8 oz) plain flour
- 200 ml (7 fl oz) oil
- ½ dozen whole blanched almonds
- handful ground pistachios
Syrup
- 1000 ml (18 fl oz) water
- 250 g (9 oz) sugar
- 5 teaspoons lemon juice
- 1 teaspoon ground cardamom
- 6 teaspoons rose water
Procedures
- First make the syrup, by placing the water and sugar in a medium sized saucepan.
- Add cardamom, rosewater, and lemon juice.
- Boil for 5 minutes, until sugar dissolves.
- Set aside to cool.
- Place oil in a medium sized saucepan on high heat for 5 minutes.
- Dip almonds until slightly red, remove almonds and set aside until required.
- Lower to medium heat, and add flour to the oil.
- Mix until flour becomes reddish brown in colour.
- Now add the cold syrup and mix well.
- Keep mixing until you see the mixture starting to bubble and becoming thick like a dough, remove from heat and spoon onto a platter.
