Ingredients:
1l (4 cups) of water
500g (2 cups) granulated sugar
400g (2 cups) light brown sugar
120g (1 cup) cornflour
250ml (1 cup) melted ghee or oil
1 tsp ground cloves
2 tsp ground cardamom
Pinch saffron, crumbled (optional)
6 tbsp peanuts, coarsely chopped
Method:
Blend the saffron with 125ml (1/2 cup) warm water and set aside to infuse.
Combine the sugar and water in a large saucepan and bring just to a boil.
At this point whisk in the saffron water and the cornflour. Continue beating to remove any lumps then continue cooking the mixture, beating gently, cover medium heat until the mixture thickens.
At this point add the oil (this will help prevent the mixture from sticking to the base of the pan).
When the mixture starts to come away from the sides of the pan stir in the cardamom, cloves and chopped peanuts.
Pour the xalwo onto a greased baking tray (or roasting tin) and set aside to cool and set.
Once cold cut into squares and serve (if you want to keep dust with cornflour or icing sugar as this will help prevent the pieces from sticking).
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