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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This recipe is slightly altered from one I found on the internet. My son and I love it, but try to restrict yourself from eating it daily! 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:
1. In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
2. In a small to medium saucepan, heat ghee.
3. Add semolina, cardamom.
4. Sauté until light brown, stirring constantly.
5. Add water/sugar/raisin mixture.
6. Heat and stir until halwa reaches the consistency of thick mashed potatoes.
7. Remove from heat, add almonds.
8. note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
9. I also sauté the almonds in a bit of ghee, but that isn't necessary.
10. To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
11. Turn down heat to med-low and cook for several more minutes, stirring occasionally.
12. Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
13. Strain the ghee through cheesecloth and a fine strainer.
14. Save what isn't used in an airtight container (it does not need to be refrigerated).
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