Sooji Ka Halwa
This is practically an instant dessert and one of the most popular in North Indian homes. Every cook makes sooji ka halwa a bit differently, but however it’s made, it is a true comfort food.
- A few saffron threads
- 1 tablespoon milk
- 1¼ cups (250 grams) ghee (Clarified butter)
- 5 or 6 almonds, slivered
- 5 or 6 cashews, chopped
- 5 or 6 raisins
- 1 cup (200 grams) coarse rawa/suji (semolina flour)
- 1¼ cups (250 grams) sugar
- ½ teaspoon ground green cardamom
- Soak the saffron in the milk.
- Place a nonstick wok over medium heat and add the ghee. When small bubbles appear at the bottom of the wok, add the almonds, cashews, and raisins, and cook for 2 to 3 minutes or until lightly browned. Remove with a slotted spoon and drain on paper towels.
- Add the semolina to the same ghee and sauté until golden brown. Set aside.
- Place a nonstick saucepan over high heat and add 1 quart (800 ml) water. When the water comes to a boil, add the semolina.
- Lower the heat to medium and cook, stirring continuously, for a few minutes or until the semolina is cooked and most of the water is absorbed.
- Add the saffron mixture, sugar, and cardamom. Stir well and cook until all the liquid has been absorbed.
- Garnish with the almonds, cashews, and raisins. Serve hot.