My Never Fail Suji Ka Halwa Semolina Halwa Recipes

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.

Steps:

• Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low.
• In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium flame and let it boil for a minute.
• After a couple of minutes the suji will change colour. Now don't leave it unattended--constantly stir it to avoid burning until a nice brown colour is reached, something similar to the colour of peanut butter.
• Reduce flame to slowest wear your thick oven gloves and very carefully add the boiling water to the suji.
• The water will splutter, so be careful!
• Now add the coconut slices and simmer until the water is well mixed and halwa has reached a good thick consistency (please do not boil or overcook else it will harden).
• Remove from flame and cover with a lid.
• This halwa is eaten warm. Can be refrigerated up to a week and heated in microwave.
• Enjoy!

Steps:

• Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
• The browning can take approx 10 minutes, shake the pan at times.
• Put the browned semolina aside.
• Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
• Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
• You are looking for the consistency of soft mashed potatoes.
• Transfer to a serving dish.
• Serve hot, warm or cold.