Suji ka halwa | semolina halwa

This semolina halwa was one of the recipes I made for Diwali this year. I only made two sweet treats, this halwa and badam burfi. This is a very common dessert in India as its really quick and easy to make and doesn't require a lot of preparation. I like my halwa to be sweeter than normal, so I added a bit of extra sugar, however, if you don't like that, then just add a little less - its completely up to you! I have also made gajar ka halwa on this blog - another dessert which would also be served during Diwali, and another one of my favourites! 

Ingredients 

1/2 cup semolina (100g)

1/2 cup caster sugar (100g) 

1 cup water (240ml)

1/2 cup milk (120ml)

1/2 cup softened ghee or butter (100g)

Handful roasted cashew and pistachio nuts, roughly chopped

1/4 tsp cardamom powder 

Method 

• In a large deep frying pan, add the butter or ghee. Add the semolina and roast on a low heat until fragrant (around 15 minutes of slow roasting). This is crucial to the final flavour of the halwa - if you don't roast the semolina, the halwa will end up tasting raw. When roasting, keep moving the semolina around in the pan to stop it burning and to ensure it gets an even colour. 
  
  
• In the meantime, take another saucepan and add the sugar, milk and water. Let the sugar dissolve whilst the semolina is roasting. Keep simmering on a low heat until the mixture reaches a syrup consistency. This is usually done by the time the semolina is roasted. 
  
  
• Once the semolina is nicely roasted, add the cardamom powder and mix in the chopped pistachio and cashews nuts. Roast for a few minutes. 
  
  
• Next, gently pour in the sugar syrup a little at a time. It will splutter, so be careful! Keep the heat on low and mix all the time until the semolina has absorbed all the sugar syrup and comes away from the side of the pan. 
  
  
• The semolina halwa is ready! Garnish with some more nuts and serve warm for any special occasion (or just when you feel like you need a sweet treat!)