4 Serves
20 Mins
Heat a tablespoon of clarified butter in a frying pan over medium heat. Add the mixed nuts and sauté until golden brown, then remove them with a slotted spoon and set aside.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
192 µg / 400 µgCalcium
122 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
151 mg / 420 mgPhosphorus
200 mg / 1,250 mgPotassium
658 mg / 4,700 mgSodium
188 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
6 g / 28 gSugar
41 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
In the same frying pan, add the semolina and toast over medium-low heat, stirring constantly until it turns a light golden brown. Transfer the roasted semolina to a bowl.
In a saucepan, combine the orange juice and water. Bring the mixture to a rolling boil.
Slowly whisk the roasted semolina into the boiling orange juice mixture to prevent lumps. Stir in the remaining clarified butter and cook over low heat for a few minutes until the semolina is tender.
Stir in the sugar and ground cardamom, continuing to cook until the sugar is fully dissolved and the mixture thickens. Fold in the toasted mixed nuts, then remove from heat.
Transfer the halwa into a greased tray, spread evenly, and allow it to set before cutting into desired shapes.
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