Sooji (Semolina Halwa)

1. 1

   In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.

2. 2

   In a small to medium saucepan, heat ghee.

3. 3

   Add semolina, cardamom.

4. 4

   Saute until light brown, stirring constantly.

5. 5

   Add water/sugar/raisin mixture.

6. 6

   Heat and stir until halwa reaches the consistency of thick mashed potatoes.

7. 7

   Remove from heat, add almonds.

8. 8

   note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).

9. 9

   I also saute the almonds in a bit of ghee, but that isn't necessary.

10. 10

    To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.

11. 11

    Turn down heat to med-low and cook for several more minutes, stirring occasionally.

12. 12

    Ghee will take on a weird plastic-like appearance at the top and smell like caramel.

13. 13

    Strain the ghee through cheesecloth and a fine strainer.

14. 14

    Save what isn't used in an airtight container (it does not need to be refrigerated).

* Per serving · 4 servings · Values may vary.

No additional tips available.