Ingredients:
1/2 cup semolina
1/4 cup ghee
1/3 cup sugar
1/4 teaspoon cardamom powder
1 tablespoon sliced almonds or 1 tablespoon slivered almonds
2 tablespoons raisins (optional)
Directions:
In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
In a small to medium saucepan, heat ghee.
Add semolina, cardamom.
Saute until light brown, stirring constantly.
Add water/sugar/raisin mixture.
Heat and stir until halwa reaches the consistency of thick mashed potatoes.
Remove from heat, add almonds.
note: I like to cook the halwa with the raisins but discard them (I don’t particularly care for raisins).
I also saute the almonds in a bit of ghee, but that isn’t necessary.
To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
Turn down heat to med-low and cook for several more minutes, stirring occasionally.
Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
Strain the ghee through cheesecloth and a fine strainer.
Save what isn’t used in an airtight container (it does not need to be refrigerated).
Servings: 2
Time preparation: 5 min.
Time total: 15 min.