Rosewater-Cardamom Whole Wheat Halwa

If using cardamom pods, grind cardamom seeds in a mortar and pestle or spice grinder and set aside.

In a medium saucepan combine water with the Redpath Simply Raw™ Turbinado Sugar. Bring mixture to a boil, stirring to dissolve sugar. Reduce heat to low and keep at a bare simmer. Carefully add the dried apricots, ground cardamom, strips of orange zest, and salt.

In a heavy-bottomed non-stick skillet over medium-low heat, place the whole wheat flour, and stir continuously. Flour should slowly change colour to a light brown colour, and begin to give off a nutty aroma; 5 minutes.

Add the ghee to the pan, and vigorously stir until ghee is absorbed into the flour. Stir in the almonds. Continue to stir the flour/ghee mixture to prevent flour from burning.

After about 5 minutes, the ghee should start weeping out from the flour mixture. At this point, remove orange zest from the water/sugar mixture, using a slotted spoon. Increase heat to medium-high and bring the water/sugar mixture to a boil. Stir the rosewater into the boiling water/sugar mixture

Slowly add the hot water/sugar mixture into the flour mixture while continuously stirring to avoid lumps. Be careful, as the flour mixture will begin to splatter as the liquid hits the hot pan.

Keep cooking the halwa until it begins to come away from the sides of the pan.

Remove from heat, portion into small dishes, sprinkling a layer of almonds or sliced apricots in between the layers and/or on top, if desired. Serve immediately.