4 tablespoons ghee
3 cardamom pods
½ cup sooji (semolina)
2 cups water
1 cup milk
1¼ cups mango puree (2 to 3 Chaunsa mangoes)
½ cup sugar
- In a large cooking pan, heat the ghee.
- Add the cardamom pods and fry until fragrant.
- Add the sooji and fry on low heat until it turns light golden brown.
- While the sooji cooks, add the water, milk, and sugar in another saucepan and heat on medium-low until the sugar has dissolved and the mixture is just bubbling at the edges.
- When the suji has browned, add the hot water-milk-sugar mixture while stirring constantly.
- Continue to cook the halwa on medium heat until the liquid is mostly absorbed.
- Add the mango puree and continue to cook until you have a soft halwa consistency. The halwa is done when you see the oil separate from the halwa.
- Serve warm or cold, garnished with nuts.
Tahini and Date Cookies
¼ cup (60g) unsalted butter, at room temperature
¼ cup (65g) tahini
¼ cup (55g) caster sugar
1 cup (135g) plain flour
3 to 4 tablespoons milk
2 tablespoons sesame seeds (optional)
½ cup chopped dates
½ cup water
- Preheat the oven to 350℉ (180℃).
- In a large mixing bowl, add the butter, tahini, and sugar, and beat well until well combined.
- Add the flour and mix with a spatual or large metal spoon. As the dough starts to clump, add the milk, a tablespoon at a time, and keep mixing until you have a stiff dough.
- Take 1 tablespoon portions of the dough, shape into round balls and roll in the sesame seeds, if you’re using them.
- Place each cookie dough ball on a greased baking tray, place your thumb on it and press down gently to create a hollow centre. (The dough may crack around the edges; that’s fine.)
- If you do not want to use the date filling, flatten the cookie dough balls with the back of a fork and bake as instructed.
- Bake for 16 to 18 minutes, until the bottoms of the cookies are lightly browned.
- Place the cookies on a wire rack to cool completely.
- Meanwhile, to make the date filling: Add the dates and water to a small saucepan and cook on medium-low heat. Mash the dates with a fork while they cook and keep stirring the mixture so that it doesn’t burn. When most of the water has evaporated and you have a jam-like consistency, remove the mixture from the stove and allow to cool.
- When the cookies and date filling have cooled, fill the hollow centres of each cookies with the date filling.
- Decorate with nuts or more sesame seeds to serve.
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