Easy Halwa (Xalwo Fudud) Halwa Facile حلوى صومالية سهلة
This halwa recipe uses ingredients that are different from the ones used in the recipe for the previous halwa. Whenever we want to prepare halwa with maximum flavour and for immediate consumption, we use the previous recipe. However, if we want to prepare it a few days ahead, we use this recipe which also happens to be easier.
This recipe is also great for preparing a more economical halwa. The butter is replaced with oil but to give it a nice buttery flavour, we added a little aromatic, browned butter five minutes before the halwa is done. In this recipe, we also did not use brown sugar and this helps prevent the halwa from becoming sugary when it is stored. Finally, the pectin in the lemon juice hardens the halwa and helps it maintain its consistency for a longer period of time.
There is a lot of guesswork involved in knowing the correct length of time to cook halwa. A candy thermometer solves this problem. Based on the ingredients of the halwa and the percentage of sugar, we found that the temperature to aim for is 230°F/110°C. Any more than that and the halwa will become hard. The ideal consistency and firmness of halwa depends on personal taste. Some prefer softer halwa while others prefer that their halwa have a bite to it. If you do not have a good thermometer, you can do a cold-water test. Place a little of the halwa in cold water and test its firmness. The halwa should not be sticky.
(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements
- 5 cups (1 kg) Granulated white sugar
- 5 cups (1.25 litres) Water
- 1 Tbsp (15 mL) Lemon juice
- ¼ cup (62 mL) Unsalted butter
- 2 Tbsp (32.5 mL) Cardamom (ground)
- ½ tsp Cardamom (ground) – For butter mix
- 1 Tbsp (17.5 mL) Nutmeg (ground)
- ½ tsp Nutmeg (ground) – For butter mix
- 1 cup (130 g) Corn starch – (UK: cornflour)
- ¼ tsp (1.25 mL) Food colouring – Egg yellow
- 1 cup (250 mL) Water – For corn starch mixture
- 1¼ cups (375 mL) Canola oil – Or vegetable oil
- 1 cup (145 g) Peanuts (toasted) – Optional
Cardamom
Nutmeg
Preparing the aromatic browned butter
- Place the butter in a saucepan set on medium heat.
- Brown for 2½ minutes.
- Turn off the heat then add the cardamom and nutmeg.
Preparing the halwa
- Combine the cornstarch, food colour and the 1 cup water. Mix well.
- In a 8-litre pot, combine the sugar, water, and lemom juice. Bring to a boil using medium-high heat.
- Stir in the corn starch mixture. The cooking time for the halwa is 45 minutes starting from now.
- Cover to avoid spattering. Cook for 5 minutes.
- After 5 minutes, add the oil all at once and stir well. Cover and cook for another 5 minutes. Afterwards, uncover and stir every 5 minutes.
- Half an hour after adding the corn starch mixture, add the cardamom and nutmeg.
- Stir well. Stir continuously for the remaining 15 minutes.
- Using a ladle, remove any extra oil then add the browned butter. The browned butter should be added in the last 5 minutes.
- Add the peanuts, if using, then stir well and turn off the heat. The total cooking time is 45 minutes or when the temperature of the halwa reaches 230°F/110°C. If you do not have a thermometer, do a cold-water test. Using a spoon, take a little of the halwa and dip the spoon in cold water. The halwa should not be sticky and should have a soft, rubbery consistency.
Corn starch mixture
Untoasted and toasted peanuts
Easy Halwa
Easy Halwa
Easy Halwa
Easy Halwa
Easy Halwa
Easy Halwa
Easy Halwa
Easy Halwa
Easy Halwa
(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)
- 5 koob (1 kg) Sokor cad
- 5 koob (1.25 litre(s)) Biyo
- 1 QW (15 mL) Casiir liin dhanaan
- ¼ koob (62 mL) Buuro aan cusbo lahayn
- 2 QW (32.5 mL) Hayl (shiidan)
- ½ qy Hayl (shiidan)
- 1 QW (17.5 mL) Jows (shiidan)
- ½ qy Jows (shiidan)
- 1 koob (130 g) Warango
- ¼ qy (1.25 mL) Midabbada cunnada
- 1 koob (250 mL) Biyo
- 1¼ koob (375 mL) Saliid caddeey
- 1 koob (145 g) Loos (la dubay)
Hayl
Jows
Diyaarinta buurada carafta leh
- Buurada gaduudi oo caaneeyada ha ka baxdo adigoo isticmaalaysa dab dhexdhexaad ah.
- Waxaa gaduudisaa muddo 2½ daqiiqo.
- Dabka ka qaad, kaddibna haylka iyo jowska ku dar.
Diyaarinta xalwada
- Waraangada (nashadda), midabka, iyo biyaha (halka koob) isku qas.
- Digsi 8 litir qaada, iskugu dar sokorta, biyaha iyo liin dhanaanta. Dab dhexdhex-sare ku kari.
- Waraangada wax yar walaaq, hal marna ku dar adigoo walaaqeysa. Xalwadda waxay qaadanysaa 45 daqiiqo oo hadda laga billaabo.
- Dabool si uusan fanfaniinka ama badbadka kuu gubin, kuna rafaadsan. Kari muddo 5 daqiiqo.
- Saliidda hal mar ku wada shub, si fiicanna u walaaq. Dabool oo 5 daqiiqo kale kari. Kaddib, dabool la’aan kari adigoo 5 daqiiqo walba walaaqeysa.
- Markay 30 daqiiqo ka soo wareegto goorta aad waraangada (nashadda) biyo ku dartay, waxaa ku dartaa heylka iyo jowska.
- Si fiican u walaaq. Si joogto ah u walaaq 15-ka daqiiqo oo kariska ka haray.
- Ka saar saliida saa’idka oo dul sabbeynaysa. Buurada la gaduudiyay ku dar.
- Looska ku dar, haddaad doontid. Si fiican u walaaq, dabkana ka demi. Waqtiga kariska waa 45 daqiiqo ama ilaa kulaylka xalwadda uu ka gaaro 230°F/110°C. Haddaadan heysan termoomitir, xalwadda biyo qaboow ku tijaabi. Xooga yar qaaddo ku soo qaado waxaana ku dhex riddaa biyo qaboow. Xalwadda waa inaysan dhegdheg noqon.
Waraangada (nashada) la qasay
Loos aan la dubin iyo mid la dubay
Xalwo Fudud
Xalwo Fudud
Xalwo Fudud
Xalwo Fudud
Xalwo Fudud
Xalwo Fudud
Xalwo Fudud
Xalwo Fudud
Xalwo Fudud
Cette recette d’halwa utilises des ingrédients différents de ceux utilisés dans notre recette d’halwa précédente. Quand nous souhaitons préparer de l’halwa la plus parfumée possible et pour consommer immédiatement, nous utilisons la recette précédente. Mais si nous souhaitons la préparer quelques jours à l’avance, nous utilisons cette recette qui est plus facile.
Cette recette est parfaite pour préparer une halwa économique. Le beurre est remplacé par de l’huile mais pour lui donner un bon arôme de beurre, nous avons ajouté un peu de beurre coloré aromatique cinq minutes avant que l’halwa ne soit cuite. Dans cette recette nous avons aussi utilisé du sucre brun, cela aide l’halwa à ne pas devenir trop sucrée pendant la conservation. Finalement, la pectine du jus de citron fait durcir l’halwa et l’aide à préserver sa consistance plus longtemps.
Trouver la bonne durée de cuisson de l’halwa est difficile à déterminer. Un thermomètre à sucre résout ce problème. En prenant en considération les ingrédients de la halwa et le pourcentage de sucre, nous avons déterminé que la température à atteindre est 230°F/110°C. Au dessus la halwa durcira. La consistance et la fermeté idéales dépendent des goûts de chacun. Certains préfèrent une halwa plus molle quand d’autres préfèrent que leur halwa soit plus croquante. Si vous n’avez pas de thermomètre adéquat vous pouvez faire le test de l’eau froide. Mettez un peu d’halwa dans un bol d’eau froide pour tester sa consistance. L’halwa ne doit pas coller.
Imprimer la Recette avec Photos
(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras
- 5 mesures (1 kg) de Sucre en Poudre
- 5 mesures (1.25 litres) d’Eau
- 1 cs (15 mL) de Jus de Citron
- ¼ mesure (62 mL) de Beurre Doux
- 2 cs (32.5 mL) de Cardamome (moulue)
- ½ cc de Cardamome (moulue) – pour le beurre
- 1 cs (17.5 mL) de Muscade (moulue)
- ½ cc de Muscade (moulue) – pour le beurre
- 1 mesure (130 g) de fécule de maïs
- ¼ cc (1.25 mL) de Colorant Alimentaire – Jaune d’Oeuf
- 1 mesure (250 mL) d’Eau – Pour le mélange d’amidon de maïs
- 1¼ mesure (375 mL) d’Huile de Colza – ou d’huile végétale
- 1 mesure (145 g) de Cacahuètes (grillées) – optionnel
Cardamome
Muscade
Préparation du beurre brun aromatisé
- Mettre le beurre dans une poêle chauffée à feu moyen.
- Laisser colorer 2 ½ minutes.
- Couper le feu et ajouter la cardamome et la muscade.
Préparation de la halwa
- Mélanger l’amidon de maïs, le colorant alimentaire et 1 mesure d’eau. Bien mélanger.
- Dans un faitout de 8 litres assembler le sucre, l’eau et le jus de citron. Amener à ébullition sur feu moyen- fort.
- Verser le mélange d’amidon de maïs en tournant. A partir de ce point le temps de cuisson de l’halwa est de 45 minutes.
- Couvrir pour éviter les éclaboussures. Cuire 5 minutes.
- Au bout de 5 minutes, ajouter l’huile en une fois et bien mélanger. Couvrir et cuire 5 minutes de plus. Ensuite découvrir et tourner toutes les cinq minutes.
- Une demie heure après avoir ajouté le mélange d’amidon de maïs, ajouter la cardamome et la muscade.
- Bien mélanger. Tourner en continu pendant les 15 minutes restantes.
- Retirer l’huile en surplus à l’aide d’une louche et ajouter le beurre brun. Le beurre brun doit être ajouté pendant les 5 dernières minutes.
- Ajouter les cacahuètes, si vous en utilisez, puis bien tourner et couper le feu. Le temps total de cuisson est de 45 minutes ou lorsque la température de l’halwa atteint 230°F/110°C. Si vous n’avez pas de thermomètre, faites le test de l’eau froide. Avec une cuillère, plongez un petit peu d’halwa dans de l’eau froide. L’halwa ne doit pas être collante et sa consistance doit être molle et caoutchouteuse.
Mélange d’amidon de maïs
Cacahuètes crues et cacahuètes grillées
Halwa Facile
Halwa Facile
Halwa Facile
Halwa Facile
Halwa Facile
Halwa Facile
Halwa Facile
Halwa Facile
Halwa Facile
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
| حلوى صومالية سهلة | ||
| سكر ابيض | كوب | 5 |
| ماء | كوب | 5 |
| عصير ليمون | ملعقة كبيرة | 1 |
| زبدة غير مملحة | كوب | ¼ |
| (هيل (حبهان)( مطحون | ملعقة كبيرة | 2 |
| (هيل (حبهان)( مطحون | ملعقة صغيرة | ½ |
| (جوز الطيب( مطحون | ملعقة كبيرة | 1 |
| (جوز الطيب( مطحون | ملعقة صغيرة | ½ |
| نشا | جم | 130 |
| لون طعام | ملعقة صغيرة | ¼ |
| ماء | كوب | 1 |
| زيت الكانولا | كوب | 1¼ |
| (فول سوداني( محمص | جم | 145 |
الهيل (الحبهان)
جوز الطيب
طريقة تحضير الزبدة
| تحمر الزبدة على نار متوسطة | -1 |
| تحمر لمدة دقيقتين ونصف | -2 |
| تطفئ النار ثم يضاف الهيل وجوز الطيب | -3 |
طريقة تحضير الحلوى
| يخلط نشاء الذرة، ملون الطعام، وكوب ماء | -1 |
| في قدر سعة 8 لتر يوضع السكر، الماء وعصير الليمون. تستخدم نار متوسطة-عالية الى ان يغلي الماء | -2 |
| يحرك مزيج النشاء ويضاف الى القدر دفعة واحدة مع التحريك المستمر. مدة طهي الحلوى دقيقة وتبدأ من الآن | -3 |
| تطهي لمدة 5 دقائق. يغطي القدر للتوقي من الرذاذ المتطاير | -4 |
| يضاف الزيت بحذر ويحرك، ثم يغطى ويطهى لمدة 5 دقائق اخرى. يحرك بعد كل 5 دقائق | -5 |
| بعد نصف ساعة يضاف الهيل والجوز | -6 |
| تحرك الحلوى بإستمرار في آخر 15 دقيقة | -7 |
| يزال الزيت الزائد، وتضاف الزبدة المحمرة | -8 |
| يضاف الفول السوداني المحمص وتحرك الحلوى جيدا ثم تطفئ النار. مدة الطهي 45 دقيقة او لحين وصول حرارة الحلوى الى 110 د.م. (230 ف). اذا لم يكن لديكم ترمومتر، يوضع قليل من الحلوى في ماء بارد. يجب ان لا تكون الحلوى لزجة. | -9 |
مزيج النشاء
فول سوداني محمص وآخر غير محمص
حلوى صومالية سهلة
حلوى صومالية سهلة
حلوى صومالية سهلة
حلوى صومالية سهلة
حلوى صومالية سهلة
حلوى صومالية سهلة
حلوى صومالية سهلة
حلوى صومالية سهلة
حلوى صومالية سهلة
masha ALlah ciid wanaagsan and thanks xawaash.com
aad ayaa runtii ujeclahy xalwo,meeshii ugu horeesay aan ka bartay wa xawaash.com aad ayaa idinkaga mahad celiyaa walahi,aad ayaa u jeclaa qof i baro,
Abaal weyn ayaa idin haayaaaa dhamantiina
ciid wanagsan
Mahadsanid walaal. Ilaahay ha kaa abaal mariyo hadalada wacan.
Aadbad umahadsan tihinkhibrada aad nala wadaagteen bes lkn su.al yar baan qabaa waraango ii macneeya jazakalah khyr
Ciid Mubaarak. ciidan ciiddeeda bash-bash iyo baraare.
Aamiin walaal. Ciid Mubaarak.
Asc ciid wanaagsan A&l thanks alot Xawaash by
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Ciid Wanaagsan. Mahadsanid.
mashaa allah xawaash walaalaheeyga thanks ciid wanaagsan ciidaan ciideeda illahey caafimaad cibaado suuban hanagu wada gaarsiiyo dhamaanteena iyo intii muslimiinta eh thanks xawaash sisters and brothers
Aamiin walaal. Ciid Wanaagsan.
SCW,dhawr jeer ayaan isku dayey,laakiin kuma aan guuleysanin ,sababtoo ah markastaba waxa ay iigu noqotaa kuuskuus ilkaha qabsata sababta ma ii sheegi kartaan idinkoo mahadsan.
Manshallah xalwo waa ka niyad jabey sameyskeeda o markaste wey iga halaabi jirtay lkn markan wan saxay weyna ii fiicnaatay wa mahadsan tihiin in badan. caruurtayda waxay dhaheen hooyo ciidan xalwo suuqa kama soo gadeysid miyaa kkkk. maqaayad an jeclahay in aan furto wan idin xusi doonaa in badan hadii illahay i kaso. A&L muraadkiina illahay ha idin sahlo and thank u always
Mahadsanid walaal. Aad iyo aad ayaan ugu faraxnay inay kuu hagaagtay xalwadda. Waa ku mahadsan tahay faallada. Ilaahay wixii qayrkaada ah ha kuu fududeeyo.
asc walalayaal aad ayaa u mahadasantihiin xalwada tii hore waan sameeyey weena ii fiicnatey xoga ayee marke qaboowdey iga adkatey lakiin tan is so easy sida hore u sheegteen 2 days before ayaan sameeyey ila hada wa sideedi jileec aad ayaa umahadsantihiin waxan idin weydiinlahaa storage ka xagee ku fiican xalwada sida ugu fiican oo mel lo dhigi karo caag in lagu xero mise thankzz illah ajarhaidinka siiyo sida wacan oo noo cawisaan mahadsanidiiiin.
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Badanaa barafka (freezer-ka) ayaan ku keydinaa. Xalwadda intaadan barafka gelin jarjar kaddibna bacyaha firiizarka (freezer bag) ama Ziploc ku rid. Mahadsanid walaal.
Thanks guys you make cooking easy for us.
Thank you for the comment.
asc walalahayga xawash.com inamayo iyo hablahaba alle hadin barakeeyo wllalaalow digsiga muhum miyaa wayo hoosta ayey iga qabsatay waxooga lkn way ii ficnaatay jazakakalahu khayr akhwaani…………..
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Digsiga aad ayuu muhiim u yahay. Waxaan isticmaalnay digsiga aan wax ku dhegin (non-stick).
waxan idin weydiinaa adinka oo aad u mahadsan hadii laga reebo xalwada karinteeda jowshka ma saameen ween aye ku yeelaneesaa hadii aan heesan camal
Jowska carafta ayuu sameeyaa, waa karin kartaa la’aantiisa. Mahadsanid.
Asc
aad iyo aad ayaan idiinku mahad celinayaa waxaan ka bartay website kaan xalwa karis
waadna mahadsantihiin sida aad noogu caawiseen dumarka soomaaliyeed inay bartaan waxwalba oo cunta somali ah annaga oo guryaheena joogna
Aad iyo aad ayaa u mahadsan tahay walaal. Ilaahay qayr ha ku siiyo.
Asc, wa mahadsenitihin jazzak’Allah qeyr waxan ka barte xawaash side cuntada lo kariyo oo badan lo kariyo. Xalwada markista we iga halabijirte lkn hada waxan hele cabirka oo sax an heley. Waan ku faraxsanahay.
Ha nolada websiteka xawaash.
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Aad iyo aad ayaan ugu faraxnay faallada fiican aad inoo soo qortay. Ilaahay qayr ha kaa siiyo. Mahadsanid walaal.
ASC aad ayaan idiin asalaamayaa wanan idiinku mahadnaqayaa sida fiican ee aad noo cawinaysaan
Su’aas waa maxay warangadu? mase ku bedelan karaa wax kale sida daqiiqda oo kale?
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waa ku mahadsan tahay salaanta wacan iyo faallada. Waraangada dadka qaar nashad ayey u yaqaanaan. Daqiiq laguma beddeli karo.
Asc. Wallayal runti adan ugu farxay markan maqalay waxaa jiro wabsad laga bartu cutakarinta thank you
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waa ku mahadsan tahay faallada wacan. Ku soo dhowoow Xawaash.com. Waxaan rajeyneynaa inaad ka faa’iidaysatid.
xawaash.com waxaan umaleynaa dhibaato naga heysey xaga cuntada in aan guul ka gaarney sida dacad ah ee aan idinka baraney u adeega bulshada somaliyeed mahadsanadiin walalayaal idinka la aantiin waa abaar cunto kala duwan ayaan cunaa marwliba marwiliba mahadsanadiin viva xawaash.com
Faalladiinna aad ayaan ugu riyaaqnay. Aad iyo aad ayaa u mahadsan tihiin. Qayr ayaan idiin rajaynaynaa.
I just wanted to let you know that i made this Xalwa for the first time yesterday and it was really really good. i couldn’t stop eating it, i was always picky when it came to xalwa and i only liked very few people’s xalwa.I never used to make however i thought it was alot of work and never tried it in my entire life but you made cooking very easy for us and i feel like i’m a pro all thanks to you.
We are very, very happy to know that you enjoy cooking now. Thank you so much for letting us know. We appreciate your comment.
asc wr wb waad mahadsantihiin balse waxan raba in layga jaahil bixiyo heelkii iyo subagi laysku kariye ma arag ee sidee loo isticmaale goorma lagu dara thanks jawab idinka suga
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Marka ugu dambaysa oo laga dejin rabo intaan lawska lagu darin ayaa lagu daray. Fiidiyaha markay daqiiqadda ahayd 2:55.
Assalaamu alaikum.
Please remove the nutmeg from the recipe. I just found out that it is haraam in small and large amounts according to the majority of the scholars given that it is a natural intoxicant. I was incredulous too. Read below:
http://www.islam-qa.com/en/39408
Wa alaikum assalam wa rahmatullahi wa barakatuh,
During the eighth conference of medical fiqh – “The Islamic View on Some Health Problems – Haraam and Impure Substances in Food and Medicine” – which was held in Kuwait between 22-24 Dhu’l-Hijjah 1415 AH (22-24 May 1995), they said:
“There is nothing wrong with using nutmeg to improve the flavour of food, in small amounts that do not cause listlessness or intoxication.”
You can also check this out:
http://www.sanha.co.za/a/index.php?option=com_content&task=view&id=2683&Itemid=317
“This is not unique to nutmeg, but massive quantities of cinnamon, saffron, types of lettuce, etc can cause similar harmful effects… If the same principle of prohibiting a food based on the harms of large quantities is to be applied across the board, then soft-drinks, coffee, tea, red meat, sugar, butter, etc. would all be Haraam. In essence, an exaggerated argument can make almost any food Haraam.”
If you still do not wish to use it, the choice is yours.
See the article below on nutmeg drug abuse from the Village Voice:
Nutmeg: Good for Flavoring Eggnog and Getting You High
http://blogs.villagevoice.com/forkintheroad/2010/12/nutmeg_good_for.php
scm aad ayaad u mahadsantihiin sida fiican ee aad u cawinaaysaan umada somaliyeed wadankii mudo dheer ayaan kaoo maqnaa markaa waxaan u xiisay xalwada meel agu iibiyana ma joogo markaa bal anaa isku dayaaya in aan sameeyee fadlan iga caawiyana waliba afreer waqooyi iigu sheega waan arkay meel aad ku qorteen waxyaabaha lagu sameeyo balse wan garan wayay .suaal kale ayaan qabaa taas oo ah fikir aan hore uga haystay xalwada miyaa lagudarin daqiiq taasna iga jahli saara
mahadsanidin
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waa ku mahadsan tahay faallada wacan aad inoo soo qortay, waanna ku faraxnay. Maqaaddiirta waa kuwaan waxaad garan weydo nala socodsii.
Xalwo Fudud:
5 koob (1 kg) Sonkor cad
5 koob (1.25 litir) Biyo
1 QW (15 mL) Casiir liin dhanaan
¼ koob (62 mL) Buuro aan cusbo lahayn. Buuro waa bur cad, af Ingiriisiga waa (butter) af Carabigana waa زبدة
2 QW (32.5 mL) Hayl (shiidan)
½ qy Hayl (shiidan)
1 QW (17.5 mL) Jows (shiidan)
½ qy Jows (shiidan)
1 koob (130 g) Warango. Waa nashad
¼ qy (1.25 mL) Midabbada cunnada
1 koob (250 mL) Biyo
1¼ koob (375 mL) Saliid cad
1 koob (145 g) Loos (la dubay)
مشاء الله عملتها وكانت روعة شكرًا بس أنا ما عملتها بجوز الطيب لأني قريت فتاوى لشيوخ كثير يحرمونها بتاتا والبعض يقول بنسبة بسيطه ماتضر ولكن الفضل تركه من باب اول شكرًا على أحلى وصفه
شكرا جزيلا على التعليق
Masha Allah thank you so much it’s really helpful & I’ll try insha Allah
jazakum Allah keep up the good work guys!
masha alah xawaash waxaa tahiin tariikhda somalaia dadka iska leh wana lama iloobaan shaqada aad noo heysaan iyo waxbarashada karinta cuntada waan idiiin duceyney sharaf ayaad leeda hiin thanks alot for ever xawaash group you are the best in world byee anwar and sadiyo
Anwar iyo Sacdiyo, walaalo qaali ah ayaad tihiin. Waad na sharafteen ee Ilaahay ha idin sharfo. Aad iyo aad ayaa u mahadsan tihiin. Ilaahay waxaan idinkaga baryaynaa waxa aad jeceshihiin oo qaarkiina ah.
asc mansha allah aad iyo aad ayaad umahadsantihiin xawaash
wax yaalo badan ayaan idinka faaiidey laakiin xalwada mar walba wey iga adkaataa sababta keyntey ma iisheegi kartiin walaalayaal ?
waxaan fahmin xisaabtan meysha ku taal ¼ koob ,½ maxaa ka wadaan
tusaalo ahaan saliida oo kale hal koob iyo bar miyaa waad mahadsantihiin
Saliidda 1 1/4 waa hal koob iyo rubi.
Adigaa mahadda mudan walaal. Waan ku faraxsan nahay inaad ka faaiidaysanaysid.
Dabka inta loogu talagalay ka badan haddaad isticmaashid ama waqtiga loogu talagalay ka badan haddaad karisid, xalwadda wey kaa adkaanaysaa.
1/4 waa rubad koob, 1/2 waa nus koob.
mansha allah wlhi wax badan ayey dabka saarned hal saac cml iyo kabadan aad iyo aad ayaad umahadsantahey walaal sida fiican aad iiga jaahil bixiseen, 1/4 koobka marka afar mee loo dhigaa meel
Waa runtaa. Afar meelood meel waaye.
xalwada oo saliida iiga yaraato adeyga maka imaan kartaa
Haddaad rabtid inay kuugu soo baxdo sida teenna oo kale, cabirada wax ha ka beddelin.
Asc wr wb jazakallah Kheyr I was so happy when I saw the xalwo recipe abaya am confused with one thing when I mixed the corn starch should I add on the first water that u mixed with the water, sugar and the lemon or I should bring to boil a different water thanks
We used a total of 6 cups of water. First boil 5 cups of water with the sugar and lemon juice, then mix the corn starch, food colouring with the remaining cup of water. Add the corn starch mixture to the boiling water.
Eid Mubarak Leila & Abdullahi,
First thanks for your efforts putting together all the different recipes on your website. I tried to make this Easy Halwa but at the end it was less consistent (thickness). I followed all the instructions and measures. The only thing I am not sure is the heat. We’ve electric coil plates rather than Gas Burners. I adjusted the heat to number 5. Is this considered medium heat.
Please let me know how to adjust the heat /dialer # (e.g. 5,6, 7,etc) for this type of cooking machine. The first try I messed up and I hope the second try will be perfect one. BTW I tried Muufo Baraawe and Kackac those were excellent.
Greetings from Boston, MA
Abdul
We wish you a very happy Eid. Thank you very much for your comment.
Your Halwa was under cooked. As you mentioned, number 5 is considered medium heat. You need to cook the Halwa on higher heat. We think #8 will work.
Waad salaamantihiin walaalayaal,
Aad iyo aad ayaan idinku mahdinaa,inaad natusteen cuntada soomaliya oo aad aan ugu xiisay.
Waa websitka aan ugu jeclahay oo aan ka helayo cuntada somaliya.
Mahadsenediin.
Siam
Manshalla,first of all thanks putting all the effort on this recipes on your website. But if you want to cook 20kg of halwa what will be the quantity of each items. Looking forward to hear from you soon.
Best Regards, from Columbus Ohio.
Sophia Jama.
Asaĺlamu calaykum walal waxan raba inan tomorrow sameyo xalwadan insha allaha waxan idin wayidin laha waamaxay jawas iyo mesha laga helo? Thanks
Asc walaalay aad baad umahadsantihiin dadaalkiina waxaan idin weydiinayaa hadii aan rabo qiyaastii 3kiilo canal dabka waa meeqa saac
Thanks to this website.
I learned how to make halwa thanks once again