0 Picture
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.
Use a wooden spatula to stir
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