Xalwa RecipeOrigin: Somalia Period: Traditional |
Ingredients:
2kg raw sugar 
Xalwa Preparation:Method:Mix together the cornflour and 250ml water to form a smooth paste (whisk vigourously to make the batter smooth). Mix the 1.5l water with the sugar in a large pot until the sugar dissolves then add the cardamom powder and gradually stir-in the cornflour mixture and the ghee. Mix thoroughly until everything combines. Heat on medium heat, stirring continuously with a wooden spoon for the first 20 minutes. After that go back every 10 minutes or so to stir. Keep cooking for about 3 hours, until the mixture thickens and the ghee separates out. Pour the ghee from the pan, put the xalwa (also known as halwa) in a separate pan and decorate with peanuts and sesame seeds. |
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