1 c  Sugar

      2 c  Water

    3/4 c  Ghee

      1 c  Coarse semolina (farina)

    1/4 c  Blanched pistachio nuts

    1/4 c  Blanched, slivered almonds

    1/2 t  Ground cardamom (or more)

      1 t  Rose water (or more)

           Add'l pistachios or almonds
  Cooking time: 30-35 minutes
  Combine sugar and water in a pan and stir occasionally until dissolved
  over medium heat.  Bring to the boil, and boil briskly for 5 minutes
  without stirring.  Remove from heat and leave aside in pan.
  In a heavy deep pan heat ghee and add semolina.  Stir over medium heat for
  5 minutes.  Semolina should not colour.  Pour hot syrup over semolina,

  stirring constantly.  When smoothly blended, reduce heat a little and
  leave to cook, uncovered, until liquid is absorbed.  Mixture should be
  thick, but still moist at this stage.  Stir in nuts, and cardamom and rose
  water to taste.
  Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and
  leave on low heat for 5 minutes.  Turn of heat and leave pan undisturbed
  for 10 minutes.
  Spread halwau on a flat, lightly oiled platter and decorate with nuts.
  Serve warm or cold, cutting pieces into diamond shapes or squares.