'Suji Halwa' is an
Indian dish and is a great semolina dessert. Devoured fondly in India, it is
one of the quick desserts that I love making. I learnt it from my sweet mom,
who would prepare on special occasions. During monsoons, I start pinning for
it; its aroma and delicious taste
make my rainy days. As long as Mom was making it, I had the notion that I won't
be able to prepare it on my own, given that it requires good deal of caution
during preparation. But now, as my fears of not getting it right have allayed,
I enjoy making it. Suji halwa is one of the desserts to be eaten while it is
hot, as you won't find it very tasty otherwise. People recommend taking
semolina dessert when they are down with cold. It is a great comfort food for
those days when you have bad cold and find other foods totally bland.
10-15 cashew-nuts
10-15 almonds
2 cardamoms
Half a bowl sugar
Half a bowl semolina
3 big tablespoons clarified butter or 'ghee'
3 cups water
Chop cashew-nuts and
almonds. Slice cardamoms. Keep these aside.
Take four cups of water and add half a bowl sugar to it.
Place the solution in a pan and let the sugar syrup boil
Boil until all the sugar gets dissolved and nothing is left
at the bottom of the pan.
Close the burner and keep boiled sugar syrup aside.
In a dry skillet, add half a bowl semolina and start
roasting it.
Simmer the flame.
Keep on stirring constantly the semolina till it takes
golden brown color.
Stir for about 8-10 minutes; do not heat for too long as it
would burn semolina.
Add clarified butter to semolina and let it melt.
Stir thoroughly.
Add chopped cashews, almonds, and cardamom. Mix them well in
the paste.
Pour hot sugar syrup solution over this paste. Be careful
lest you end up burning your hands. Maintain a safe distance from the skillet.
Stir continuously and slowly for 2-3 minutes. With time,
mixture starts thickening as semolina has the tendency to absorb water.
Turn off the burner after about 5 minutes.
Serve hot.
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