Sooji (Semolina Halwa) - cooking recipe

Ingredients
    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)
Preparation
    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.
    Saute 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 saute 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).

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