09.11.2018| Ferg| 2 Comments

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How To Make Somali Halwa (Xalwo)



Halwa somali

Pour the halwa onto a greased flat tray and spread. Scooped portions are then place in hot oil. People mostly enjoy it during the month of Ramadan. It is extremely important to keep stirring as a momentary lapse may cause the halwa to harden. The round ball of sweetness creates an urge to have more upon each bite hence one easily loses count of how many have gone down the gullet. Milk is the main ingredient in making the fudge. Vermicelli pasta is made from wheat into thin, long strands. Prep time: Ground cardamom is then added. Custard is prepared by heating milk and custard powder together. Sisin Sisin is Somali for sesame seeds and the main ingredient of this sweet. One can add water to get the constituency they so wish. Halwa somali

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Halwa somali



Halwa somali



Halwa somali



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2 thoughts on “Halwa somali”

  1. Zolonos says:

    Halwa goes well with buskud biscuit and qahwe coffee. It has a herbal and citrusy feel to it.

  2. Faukus says:

    The main ingredients in making Luqaimat are white flour, corn flour, yoghurt and dry yeast, mixed together to make a thick batter.

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