Thursday, June 1, 2017

Semolina Pudding / Sooji Halwa

This is a dish from the Sunday breakfasts of my childhood. I bought a half pound bag of semolina from the Indian store awhile ago and I'll rustle this dish up on rainy evenings when I'm craving a taste of home.


4 heaped tablespoons of semolina (suji/rava).
1 tablespoon of clarified butter (ghee)
2 cups of milk
4 tablespoons of sugar
A large pinch of cardamon powder
Raisins, cashew, pistachio, almonds for garnishing


In a wok, heat the ghee on medium heat. Add a bay leaf and the dry fruits/nuts and toss for a minute or two.
In another heated pan, add the dry semolina and toast for several minutes. Keep stirring till the semolina is brown and cooked all the way through. You don't want it tasting too raw. Be careful not to let it stick to the pan or burn. Add the toasted semolina to the wok.
Pour in the milk. Add sugar and let it boil, stir every two to three minutes to ensure that the semolina doesn’t get stick to the bottom of the wok.
Add a pinch of cardamom powder to it and cook till it reaches a level of consistency you like. (I like mine pretty soupy.)
Serve hot or cold. (I like mine hot)

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