Traditional semolina “halwa”; a soft pudding that is stove-cooked and served as dessert or at tea-time with almonds and dried raisins..
Ingredients:
- 2 cups semolina
- 80-100g butter
- 2 cups water + 2 cups liquid milk
- 3/4 cup granulated white sugar
- cardamon (5 whole or 1/2 tsp powdered)
- cinnamon ( 1 stick or 1 tsp powder)
- Roasted chopped almonds
- dried raisins/other dried fruits
- yellow food colouring
Preparation:
- Heat the butter over medium heat in a pan. Once melted, add the raisins and fry until they puff.
- Remove raisins and put aside. Pour the semolina in that butter and roast for about 5 to 7 minutes, until slightly darker.
- Remove roasted semolina from pan and allow to cool slightly in a a tray. Meanwhile, prepare the liquid mixture.
- In the same pan, add the water, milk, sugar, cardamon, cinnamon and food colouring. Mix and bring to boil.
- When the milk starts rising, turn off heat and add the roasted semolina. Stir quickly and energetically to prevent formation of lumps.
- Keep stirring as the liquid gets absorbed by the semolina and turn on heat on low flame. Add the almonds, raisins and/or other dried fruits.
- Stir constantly for a few more minutes until the semolina no more looks soggy.
- Turn off heat and cover for 15 minutes. Then run a fork through to break it into smaller balls and serve!
Tips:
- A mixture of flavourless vegetable oil and butter in this recipe
- If using roasted semolina, melt the butter and add the roasted semolina. Stir for a few seconds to distribute evenly and immediately remove from heat to prevent over-roasting. Then proceed as mentioned.
- Use cardamon, cinnamon, dried fruits and yellow food coloring in amounts as per your own preferences. Amounts mentioned in this recipe only serve as a guide.
- 1/a of shredded/ dessicated coconut can also be added in step 4
