Swahili Haluwa

Swahili Haluwa:
4 cups tapioca starch
4 cups brown or golden yellow sugar
6 cups white granulated sugar (regular)
2 and 1/2 tbsp freshly ground whole cardamom
2 freshly ground nutmeg
1/2 a gram saffron..soaked in one cup of water
7 cups of water
3 cups melted clarified butter(ghee)
A pinch of orange food colour and a pinch of red food colour.
1-Mix the following ingredients thoroughly:
Tapioca flour, brown sugar, white sugar, ground cardamom and ground nutmeg.
2-In another container, add the 7 cups of water and mix with the two food colours.
3-Now add the coloured water to the dry mixture. Stir well to avoid any lumps.
4-Add the soaked saffron along with the water to the mixture (preferably soak overnight or you can also cook immediately)
5-Add the 3 cups of melted clarified butter(ghee) to the mixture and mix well.

6-Place the pot with the mixture on high heat stove and stir continuously.7-After 12 minutes the mixture will start to thicken, and that’s when the job starts..(vigorous stirring)8-Right after the mixture starts to thicken, reduce the heat to medium high and continue stirring for another 8 to 10 minutes (the ghee will completely reduce). Continue to cook for another 10 minutes.9-At the 30 minute point, add sesame seeds (3 tbsp), a handful of whole pistachios and sliced almonds (the amount of nuts is entirely up to your liking).10-Continue cooking and stirring for another 10 minutes, then increase the heat to high and stir vigorously for 5 minutes.

11-Place the pot in a preheated oven (350 degrees) for 15 minutes.

12-After the 15 minutes, remove the pot from the oven, scoop the haluwa with a small pot and pour it in a lightly greased sinia. Repeat putting the haluwa in sinia(s) until done.

13-Garnish with some sesame seeds and almonds, if desired.
Let the haluwa cool and serve with black coffee (kahawa).
*Tip: Use a deep and tall pot to avoid boiling oil from splattering all over you and the stove.
*Cooking time: 60 minutes.

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