Divine Semolina Dessert Suji Halva Recipes

DIVINE SEMOLINA DESSERT - SUJI HALVA

Steps:

• Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar.
• Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
• Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally.
• Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic.
• Add the flaked almonds to the grains towards the end of the toasting process.
• Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil.
• Raise the heat under the semolina for 1 minute, stirring continuously.
• Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily.
• The grains may at first splutter, but will quickly cease as the liquid is absorbed.
• Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
• Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
• A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes.
• Serve hot.

SOOJI HALWA (SEMOLINA DESSERT)

Steps:

• Mix sugar and water and bring to the boil to make a syrup of one-thread consistency.
• Add saffron and keep aside.
• Heat pan and add ghee, wait for a few seconds till it is warm.
• Now add semolina.
• Stir till pinky brown on medium heat only.
• Then add syrup and keep stirring till ghee separates.
• Decorate with nuts.

SOOJI HALVA

Steps:

• Put the ghee in a medium nonstick frying pan and set over medium-low heat. When hot, add the almonds and pistachios, and stir just until the almonds turn golden. Using a slotted spoon, quickly transfer the nuts to a plate.
• Put the sooji into the ghee remaining in the pan and fry over low heat for 6-7 minutes, stirring now and then, until it is golden. Add the sugar and mix well. Add 1½ cups water, the ground cardamom, and the reserved nuts, and bring to a simmer over medium-low heat. Stir and cook over very low heat for 2-3 minutes, then turn off the heat and stir for another minute. Serve hot.
• If you prefer, you could put the halva into a 7x7-inch cake pan or similarly shaped dish. Press down lightly and flatten the surface, then cut into 1½-inch squares. When it has cooled to room temperature, place plastic wrap directly on the surface of the cake to stop a skin forming. Serve immediately or later, as you would any cake.