Recipe
Sooji halwa.
Semolina roasted slowly in ghee until it smells like a festival morning.
You need
- 1/2 cup sooji (semolina)
- 1/2 cup Govindam Deshi Ghee
- 1/2 cup sugar
- 1 1/2 cups water
- 1/4 tsp cardamom powder
- 2 tbsp cashews
- 1 tbsp raisins
- A few almonds, slivered
Method
- Boil the water with the sugar until it dissolves. Keep it hot on the side.
- Heat the ghee in a heavy kadhai. Fry the cashews and raisins until the cashews are golden, then lift them out.
- Add the sooji to the same ghee and roast it on low heat, stirring all the time, for 8 to 10 minutes until it turns golden and smells nutty.
- Pour in the hot syrup slowly and carefully, as it splutters. Keep stirring.
- Cook for 3 to 4 minutes until the halwa thickens and pulls away from the sides.
- Stir in the cardamom, cashews, raisins and almonds. Serve warm.
Tip. Equal parts sooji, ghee and sugar is the classic ratio. Don't rush the roasting; that's where the flavour comes from.