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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a semolina halwa based on a recipe issued by the Indian Government more than 45 years ago. It is simple, buttery and not too sweet. We hope this version will be your favorite, too. Ingredients:
3/4 cup sugar |
2 cups water |
1/2 cup uncooked farina (cream of wheat) |
1/2 cup ghee (butter ghee not vegetable ghee , substitute 1/2 cup plus 2 tsp. unsalted butter) (optional) |
1/4 cup sliced or blanched slivered almond |
1/2 cup sultana (golden raisins; dark raisins will do) |
1 pinch saffron |
Directions:
1. Boil the sugar, water and saffron together to make a light syrup, set aside.
2. Melt the ghee or butter in a deep pan over medium heat, blending in the farina and stirring constantly so that the mixture will not burn.
3. Add the sultanas and almonds.
4. Within 3 or 4 minutes, the mixture should be a light brown.
5. Add the saffron syrup (use caution as it will splatter) and continue stirring constantly.
6. Turn the heat to its highest and cook quickly until the mixture is the consistency of mush and the ghee just begins to separate.
7. Remove from heat immediately, and allow to cool.
8. Serve hot or warm as a dessert.
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