Divine Semolina Dessert Suji Halva Recipes

Steps:

• Split the cardamom pods with a sharp knife and remove the seeds. Grind the seeds to a powder with 1 tsp of the sugar using a pestle and mortar. Keep the empty pods for the syrup.
• Heat the remaining sugar in a pan over a medium heat with 600ml water until dissolved. Add the empty cardamom pods and simmer, uncovered, for 5 mins. Turn off the heat, cover the pan and set aside.
• Heat the ghee in a wok or karahi over a medium heat, then add the semolina or flour. Reduce the heat to low and cook, stirring all the time, until it releases a toasted aroma and turns a biscuity golden colour, about 10 mins.
• Take the pan off the heat. Discard the empty cardamom pods from the warm syrup and pour it over the semolina in a thin, steady stream, stirring all the time. Take care - it will sputter. Return the pan to a medium heat and cook, stirring constantly, until the semolina thickens. It should have the consistency of creamy mashed potato. Stir in the ground cardamom, drained raisins and most of the sliced almonds. Serve piping hot with the remaining almonds scattered over.

Steps:

• Melt the butter.
• Add semolina and pine nuts and roast by stirring for 10-15 min until pine nuts turn to light brown. (stove on medium heat).
• Add water, milk and sugar respectively wait until boiling bubbles are observed. (increase the heat level).
• Lower the heat (to low to medium) and stir occasionally untill the water runs out.
• Turn off the heat, cover the lid of the pot and let it cool down.

Steps:

• Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
• Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
• Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
• Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
• Add the flaked almonds to the grains towards the end of the toasting process.
• Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
• Raise the heat under the semolina for 1 minute, stirring continuously.
• Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
• The grains may at first splutter, but will quickly cease as the liquid is absorbed.
• Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
• Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
• A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
• Serve hot.