Halawa Dihiniyya Iraqi Style Fudge Recipes

GAJAR HALWA (GLAZED CARROT FUDGE)

Steps:

• Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
• Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
• Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.

IRAQI HALAWA HALIB (MILK SWEET)

Steps:

• Sugar syrup: Put sugar and water in a small saucepan on medium heat.
• Stir mixture until sugar dissolves.
• Bring the mixture to a boil and let it boil for about 2 minutes; set aside.
• Halawa: Put all the halawa ingredient in a medium saucepan and put it on medium heat.
• Stir the mix non-stop with a wooden spoon (be careful that the mix is easily burned if not stirred continuously) until it becomes light brown in color (like color of caramels).
• (When the mix color begins to darken, lower the heat as you continue stirring).
• When the mix is light brown in color, remove from heat, pour the sugar syrup over the halawa mix (the mix will bubble).
• Wait for about 2-3 seconds and stir the halawa with the spoon to blend well.
• Pour in individual flat plates or one big plate.
• Set aside to cool and then serve.