Xalwa - Somalian Halwa

• 2 kg raw sugar
• 1 1/2 lt water
• 300 g cornflour (cornstarch)
• 250 ml water
• 90 g cardamom seeds, crushed
• 300 g ghee

1. Mix together the cornflour and 250ml water to form a smooth paste (whisk vigourously to make the batter smooth).
2. Mix the 1.5 lt water with the sugar in a large pot until the sugar dissolves then add the cardamom powder and gradually stir-in the cornflour mixture and the ghee. Mix thoroughly until everything combines.
3. Heat on medium heat, stirring continuously with a wooden spoon for the first 20 minutes. After that go back every 10 minutes or so to stir.
4. Keep cooking for about 3 hours, until the mixture thickens and the ghee separates out. Pour the ghee from the pan, put the xalwa (also known as halwa) in a separate pan and decorate with peanuts and sesame seeds.
5. When cooled slice with a wet knife. Wrap in cellophane or waxed paper.

sugar, water, cornflour, water, cardamom seeds, ghee

Taken from www.food.com/recipe/xalwa-somalian-halwa-456201 (may not work)