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Sooji ka halwa

By

Dessert

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Rate this recipe 3.3/5 (155 Votes)

Ingredients

  • Semolina - 1 glass
  • Butter - 250g
  • Green cardomon seeds - 6/7 pods
  • Sugar - 1 glass
  • Water - 4 glasses
  • Blanched Almonds - handful

Details

servings 12
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Mix boiled water and sugar in a pan until dissolved, keep on low heat

Step 2

In a large wok melt butter and cardomon seeds. Once butter has melted add semolina and stir. Consistency looks like sand. On a medium heat keep stirring continuously for approx 10 minutes until you reach a nice colour and aroma. Do not burn.

Step 3

Add hot sugar solution to wok. Be very careful as it starts to spit. Best to have 2 people at this stage as you need to stir at the same time to avoid lumps. Heat needs to be on full.

Step 4

Once the mixture starts to thicken lower heat and stir in a back and forward motion so it does not stick to the bottom. Do this for 10 minutes.

Step 5

Turn the heat completely down and add in blanched almonds. Cover with a lid. Stir occasionally to prevent sticking

Step 6

Once small pockets of butter seep through the halwa is ready.

Step 7

You can eat hot or cold. Best served with hot puri's.

Step 8

Can be stored in the fridge for up to one week. Heat as required.

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Use a wooden spatula to stir

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