1. Pour oil in a pot, put it on medium-high heat. when it's hot stir in the vermicelli and keep on turning it until it becomes golden brown 2. Add water, let the pot boils until the vermicelli gets soft and the water is at the vermicelli level. 3. Add sugar ( you will notice that the water content seems to increase when you add the suger which is normal), let the pot boil on medium-high heat with constant moving until the water lessens but you still have a little left ( don't let it dry completely). 4. Add cardamom, melt the cornstarch in a little water then add it to the pot ( if the mixture gets too sticky add a little water). Pour in medium-sized flat plates, decorate as you like, let it cool before eating, enjoy! 5. Tips: make sure to get the vermicelli soft completely before adding sugar, it tends to get a little hard if you didn't boil it perfectly. 6. Tips: you will have great results with thin vermicelli, unlike the thick vermicelli, it won't look as consistent as the thin ones and it will be difficult to handle. 7. tips: if you like your desserts to be lightly sweet add 1 3/4 cups of sugar, if you want it more sweet add more sugar. 8. Tips: in iraq, usually they decorate this halawa with walnut halves or coconut flakes, but you can use pecans or finely chopped pistachios if you like, or you can leave it plain, it's up to you. ---------------------------------------------------------------------------
Nutrition
Ingredients
