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Halwa-e Kishmish (sweet semolina with raisins): recipe illustration
Desserts

Halwa-e Kishmish (sweet semolina with raisins)

A creamy dessert made from semolina toasted in butter, scented with cardamom and studded with raisins. It is eaten warm, often at the end of a meal or with tea.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

557 kcal per serving

Protein
6.3 g
Carbohydrates
91.7 g
of which sugars
55.7 g
Fat
17.4 g
of which saturated fat
11.3 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the water with the sugar and saffron until fully dissolved, then keep the syrup warm over low heat.
  2. In a heavy saucepan, melt the butter over medium heat and add the semolina.
  3. Stir constantly for 8 to 10 minutes until the semolina is golden and smells of hazelnut.
  4. Gradually pour in the warm syrup while whisking to avoid lumps; the mixture will swell a lot.
  5. Add the raisins, cardamom and rose water, then let it thicken for 5 minutes, stirring.
  6. Serve warm, topped with slivered almonds.

Variations and tips

Version without rose water. Leave out the rose water if you prefer a simpler flavour.

With what you can find here. Fine semolina can be replaced with medium semolina, cooking it a little longer.

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Original Ecomely recipe.