Recipe by bri765
This recipe is slightly altered from one I found on the internet. My son and I love it, but try to restrict yourself from eating it daily!
Top Review by eatrealfood
we love sooji and whenever we get an emergency dessert need, we always resort to this. i love how it can be fixed so fast. i usually use sugar in a 1:1 ratio with the semolina, so this was a tad sweet for me. i also used milk for some of the water. i added some toasted walnuts and almonds and went easy on the ghee, and we revelled in this after-dinner treat - thanks for posting.
- 1⁄2 cup semolina
- 1⁄4 cup ghee
- 1⁄3 cup sugar
- 1⁄4 teaspoon cardamom powder
- 1 tablespoon sliced almonds or 1 tablespoon slivered almonds
- 2 tablespoons raisins (optional)
Directions See How It's Made
- In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
- In a small to medium saucepan, heat ghee.
- Add semolina, cardamom.
- Sauté until light brown, stirring constantly.
- Add water/sugar/raisin mixture.
- Heat and stir until halwa reaches the consistency of thick mashed potatoes.
- Remove from heat, add almonds.
- note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
- I also sauté the almonds in a bit of ghee, but that isn't necessary.
- To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
- Turn down heat to med-low and cook for several more minutes, stirring occasionally.
- Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
- Strain the ghee through cheesecloth and a fine strainer.
- Save what isn't used in an airtight container (it does not need to be refrigerated).