Sooji Halwa (semolina Halva)

Serves: 3-4 persons

Preparation:

Fine Semolina/ Semolina flour: 1 cup
Sugar 1 Cup
Boiled Water : 2 cup
Milk: 1 cup
Butter/Ghee: 1/2 cup
salt: pinch
Coarsely chopped cashew nuts & whole sultanas: 1/2 cup or acc. to taste
rose water: few drops
saffron: few threads

Procedure:

• Put the saffron in the milk and leave to soak for 30 minutes. Alternatively you can grind the saffron threads with pastel and mortar until it becomes powdery and then mix with milk.
• In a wide saucepan melt ghee/ butter at  medium heat.
• Add the semolina/ Suji and mix well making sure the melted butter gets evenly absorbed.
• Roast the Sooji (stirring frequently) till it begins to turn a very light golden colour and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Make sure that it does not burn at the bottom.
• Now add the nuts and raisin and mix well.
• Add the sugar and stir to mix well with the sooji. this will prevent the lampiness when water is added.
• now add the boiling water and milk( in that order) and stir well. Making sure that no lumps develop. If they do form break them with the back of the spoon or spatula. Once water is absorbed you will get a smooth paste like consistency.
• Cook the mixture till it is thick and begins to come away from the sides of the pan.
• You can serve it warm or cold, ideally with puri or parata.

Tips:

You can try the halwa with plain flour too.