Halwa ya Mayotte

About This Recipe

Halwa is prepared for Eid and weddings in Mayotte. Semolina is stirred continuously with sugar syrup, ghee and cardamom until it becomes a dense, glistening mass that is poured into trays and cut into squares. Its rich flavour and chewy texture make it irresistible.

Ingredients

Serves 16

• 200 gfine semolina
• 200 gsugar
• 100 mlghee
• 1 tspground cardamom
• 300 mlwater
• 30 gpistachios(roughly chopped, for topping)

Instructions

1. 1

   Make syrup

   Dissolve sugar in water over medium heat. Bring to a simmer.

2. 2

   Toast semolina

   In a separate pan, toast semolina in ghee on low heat, stirring 5 minutes until lightly golden.

3. 3

   Combine

   Slowly pour sugar syrup into semolina, stirring continuously. Add cardamom.

4. 4

   Cook until thick

   Stir constantly on low heat 25–30 minutes until the mixture pulls away from the pan sides.

5. 5

   Set and serve

   Pour into a greased tray, top with pistachios, cool and cut into squares.

Variations

• •

  Add rosewater

• •

  Use cashews instead of pistachios

Storage

Store in an airtight container at room temperature up to 1 week.

Frequently Asked Questions