Sooji Semolina Halwa Recipes

Steps:

• 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).

Steps:

• Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
• Add saffron and keep aside.
• Heat pan and add ghee, wait for a few seconds till it is warm.
• Now add semolina.
• Stir till pinky brown on medium heat only.
• Then add syrup and keep stirring till ghee separates.
• Decorate with nuts.

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.