---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 1 servings
       1 c  Sugar
       2 c  Water
     3/4 c  Ghee
       1 c  Coarse semolina (farina)
     1/4 c  Blanched pistachio nuts
     1/4 c  Blanched, slivered almonds
     1/2 ts Ground cardamom (or more)
       1 ts Rose water (or more)
            Add'l pistachios or almonds
   Cooking time: 30-35 minutes
   Combine sugar and water in a pan and stir occasionally until dissolved
   over medium heat.  Bring to the boil, and boil briskly for 5 minutes
   without stirring.  Remove from heat and leave aside in pan.
   In a heavy deep pan heat ghee and add semolina.  Stir over medium heat for
   5 minutes.  Semolina should not colour.  Pour hot syrup over semolina,
   stirring constantly.  When smoothly blended, reduce heat a little and
   leave to cook, uncovered, until liquid is absorbed.  Mixture should be
   thick, but still moist at this stage.  Stir in nuts, and cardamom and rose
   water to taste.
   Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and
   leave on low heat for 5 minutes.  Turn of heat and leave pan undisturbed
   for 10 minutes.
   Spread halwau on a flat, lightly oiled platter and decorate with nuts.
   Serve warm or cold, cutting pieces into diamond shapes or squares.