SEMOLINA HALWA

SEMOLINA HALWA

Ingredients:
1 cup semolina
3 cups whole milk
3-4 tbs caster sugar
1 tbs butter/margarine/ghee
1/4 cup raisins
5 cardamom pods
1 cinnamon stick
1/4 cup chopped almonds

Method:
Roast semolina over medium heat till it turns a few shades darker. This will take around 15-20 minutes.
Stir occasionally to give it a uniform colour.
Remove from heat and allow to cool.
Sift roasted semolina to remove any impurities.
In a pan, melt butter/ghee over low heat.
Add raisins and wait for them to become nice and plump.
Add cardamom and cinnamon and let cook for 1 minute.
Add milk and bring to the boil over medium heat. Stir in sugar and almonds.
Slowly add roasted semolina to boiling milk.
Be very careful at this point as the mixture will start to splatter uncontrollably. Switch off heat and stir vigorously to prevent lumps from forming in halwa.
Some ppl add another tbs of butter/ghee at this point.
Keep stirring mixture till semolina is well incorporated and not sticking to the botton of the pan.
The amount of semolina you add depends on the halwa consistency you wish to achieve. Add more if you prefer the dry lumpy type. I like mine moist but not runny.
You can shape it into balls or place in moulds for a fancy presentation. Serve warm or cold along with a cup of tea.