Suji ka Halwa
A sweet semolina pudding infused with cardamom
Ingredients
- 1 cup semolina
- ½ cup desi ghee or regular unsalted butter
- 1½ cup sugar
- 4 cups water
- 4 green cardamoms split
- 2 tbsp almonds (skip if you have a nut allergy)
- 2 tbsp pistachios (skip if you have a nut allergy)
Instructions
- In a pan, pour in the water and add the sugar. Stir well and bring to a boil on high heat.
- When you see the syrup mixture bubbling, remove from the heat and set aside. It doesn't need to be thick but all the sugar must be dissolved.
- In another pan, melt the ghee/butter on high heat and once it is melted, add in the semolina.
- Stir constantly and toast the semolina until it's a light golden brown. (5-10 minutes)
- Once the semolina is lightly browned, add the syrup. Turn down the heat and simmer for 2-3 minutes.
- Once the mixture thickens and reaches a more pudding-like consistency, turn off the heat and transfer to a serving dish.
- Flatten out the pudding and split the green cardamoms in half with a knife. Roughly chop the almonds and sprinkle over the top as a garnish.
- Enjoy!