Monday, March 2, 2015

Suji Halwa - Semolina pudding

If you are from the Indian subcontinent, you certainly know about suji Halwa. This pudding is served on many occasions. From festive to religious events, it is one of the most recognized sweet dishes in South Asia. While there are many ways of making suji halwa, I have found my own method and the result is a moist, melt in your mouth suji halwa. If you are a fan of the drier version which is more common in Mauritius, this might not be the recipe you are looking for I am afraid.


INGREDIENTS
2 Cups of Suji (semolina)
1 Cup of sugar
3/4 cup of excellent quality ghee also known as clarified butter
1 tsp Cardamom powder
1-2 cinnamon sticks
1 tsp Saffron strands
31/2 Cups of hot water
Chopped nuts (pistachios and almonds)


METHOD

Add saffron strands to hot water and let stand
Heat ghee in a thick bottom pan
Add Cinnamon stick and suji and fry while stirring constantly until suji turns light golden brown in colour and starts to give a very nice aroma (Do not move away from stove during this process as semolina can burn very easily)
Add cardamom powder and keep stirring
Now pour hot saffron water slowly while mixing continuously (Careful ! when pouring hot water to suji it can splatter , use caution !!!!!) add sugar and mix well on low heat until all water is absorbed (this might take 5- 10 mins)
Adjust sugar according to taste - some people might like it slightly sweeter, in that case increase quantity to 1 and 1/2 cups
Remove from heat , add nuts and serve hot

Notes: Adjust water if necessary , you might need a little more or less depending on how coarse or fine your semolina is .



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