Halwa, a pudding made with wheat flour or semolina or any type of flour. In other countries, halwa is made with sesame paste called tahini. I mean there are many varieties. The one I made is made with semolina. This is a very common recipe. You can play with the flavours. You can use saffron, cardamom, kewra or even leave it plain as the butter or the ghee is sufficient to enhance the flavour. Chopped nuts like patachios, almonds and cashews are used to garnish.
Serves 4-6
Time: 35-40 minutes
1 cup semolina (sooji)
1/4 cup butter + 1/4 cup ghee ( I used 1/8th cup of ghee and butter)
3/4 cup sugar
2 cups water
1/2 cup chopped nuts
1 tsp fresh ground cardamom
A pinch of yellow colour
Method
First, make the sugar syrup by mixing sugar and water. Cook it till the sugar has dissolved and keep it warm.
While the sugar is cooking, cook the semolina in the ghee/butter on very low heat. It is very important to cook the semolina on low heat for it to have a nutty taste and light brown in colour. This will take about 10-12 minutes.
Pour in the sugar syrup and chopped nuts in the semolina and give it a stir. Increase the heat slightly and keep on stirring till the mixture thickens. Once the mixture starts leaving the sides, the halwa is cooked.
Serve it in a bowl and garnish with more chopped nuts. Halwa can be served cold or hot. I like it to serve the traditional way with puris, fried Indian bread.
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