Back to 4 servings Halwa 6 tablespoon ghee, melted; use vegan butter for a vegan version 0.5 cup fine semolina 0.5 cup granulated sugar, use 1/3 cup for a less sweet halwa 1.75 cup water 1 green cardamom pod, or black cardamom, pounded to a fine powder Garnish 2 tablespoon raisins 7 almonds, thinly sliced 1 tablespoon silvered pistachios
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1 Step 1: Pound the cardamom seeds to a fine powder in a mortar and pestle and set aside.2 Step 2: Melt the ghee in a heavy pan or kadhai over low heat. Add the semolina and stir for about a minute until every granule is coated in ghee.3 Step 3: Roast the semolina over low heat, stirring constantly and scraping the sides, for 10 to 12 minutes until it turns deep golden-brown and the ghee separates. Avoid any black specks.4 Step 4: While the semolina roasts, combine the sugar and water in a small saucepan over low-medium heat. Bring to a boil, stirring until the sugar dissolves, about 3 to 5 minutes, then switch off the heat. Do not cook it to a thread consistency. Stir in the cardamom powder and keep the syrup warm.5 Step 5: Add the warm syrup to the roasted semolina slowly, stirring constantly to prevent lumps. Expect spluttering and a bubbly, puddle-like mixture.6 Step 6: Cook on low heat for 3 to 5 minutes, stirring gently but continuously, until most of the liquid is absorbed and the halwa is soft and glossy. Add 1 to 2 tablespoons more ghee at the end for extra richness if you like. The halwa will thicken further as it rests.7 Step 7: Garnish with the sliced almonds, pistachios and raisins, and serve warm.getsaucepan.com/r/8bd48535-d82d-5af4-a05e-b8b4819e4764
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