Indian cuisine · Desserts & Sweets

Sooji Halwa

Durum wheat semolina toasted golden in plenty of ghee and swelled into a glossy mass with saffron sugar water.

Ingredients · for 4 servings

• 150 g durum wheat semolina
• 100 g ghee
• 150 g sugar
• 600 ml water
• 1/2 tsp saffron threads
• 4 cardamom pods
• 40 g almonds
• 40 g raisins

Instructions

1. Cut the almonds into slivers, finely grind the cardamom seeds in a mortar, and soak the saffron in 2 tbsp hot water.
2. Bring the sugar to a boil with the remaining water, add the saffron liquid, and keep the syrup warm over low heat – it must be hot when poured in, or the semolina will clump.
3. Melt the ghee in a wide, heavy pan and toast the semolina in it over medium-low heat for 8–10 min, stirring constantly, until light brown and intensely nutty smelling.
4. Stir in the almonds and raisins and toast for 1 min until the raisins puff up.
5. Carefully pour in the hot syrup in one go – the mixture will spatter briefly –, stir vigorously right away, and keep stirring for 4–5 min until the liquid is fully absorbed.
6. Mix in the cardamom, let the halwa swell covered for another 3 min, and serve warm in bowls or shaped into quenelles with a spoon.