Halva With Rice (somali Xalwo Iyo Bariis)
Halva with Rice (Somali Xalwo iyo Bariis) is a traditional Somali dessert made with semolina, sugar, ghee, and aromatic spices. It is often served during special occasions and celebrations.
Ingredients
- 1 cup semolina
- 1 cup basmati rice
- 1 cup sugar
- 1/2 cup ghee
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups water
Instructions
- In a large pot, melt the ghee over medium heat.
- Add the semolina and rice, and toast for 5 minutes, stirring constantly.
- Stir in the sugar, cardamom, cinnamon, and nutmeg.
- Pour in the water and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the mixture has thickened.
- Remove from heat and let it sit for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Fat
- 12g
- Protein
- 4g
Supplies
Large pot Spoon Measuring cups
Tools
Cooking stove
Serving suggestions
Serve the halva with rice warm or at room temperature. It can be garnished with chopped nuts or dried fruits.
Tips & tricks
Be sure to stir the halva continuously while toasting the semolina and rice to prevent burning.
Cost
$5