Recipe: a NG speciality, semolina pudding or halva
Posted: Fri Sep 04, 2009 5:16 pm
I make big batches of this for family and upon request. Did some for my nicer work colleagues this week and they loved it.
Ingredients
1 cup suji (semolina)
¾ cup sugar
1.5 cup whole milk
1.5 cup water
3 tablespoon ghee (or butter) I prefer to use butter, always
1/ teaspoon cardamom (Elaichi)
2 tablespoon raisin
Garnish
2 tablespoon cashew nuts
Preparation
1) Heat ghee/butter in a wok
2) Add cardamom and heat few seconds in medium heat
3) Add semolina and heat for 30 minutes to an hour, longer if possible with constant stirring in low-medium heat
4) Add sugar and half of both raisin, and cashew. Heat few more minutes in low-medium heat
5) Add water and milk. Mix well and heat until you get desired consistency (Usually somewhat like watery dough or thick pudding)
6) Garnish with remaining raisin and cashew nuts
7) Serve hot
For the best results, cook the semolina in the butter on a very low height for a few hours. This will really improve the flavour.
Also, I never use milk in mine but some people prefer to do so.
Ingredients
1 cup suji (semolina)
¾ cup sugar
1.5 cup whole milk
1.5 cup water
3 tablespoon ghee (or butter) I prefer to use butter, always
1/ teaspoon cardamom (Elaichi)
2 tablespoon raisin
Garnish
2 tablespoon cashew nuts
Preparation
1) Heat ghee/butter in a wok
2) Add cardamom and heat few seconds in medium heat
3) Add semolina and heat for 30 minutes to an hour, longer if possible with constant stirring in low-medium heat
4) Add sugar and half of both raisin, and cashew. Heat few more minutes in low-medium heat
5) Add water and milk. Mix well and heat until you get desired consistency (Usually somewhat like watery dough or thick pudding)
6) Garnish with remaining raisin and cashew nuts
7) Serve hot
For the best results, cook the semolina in the butter on a very low height for a few hours. This will really improve the flavour.
Also, I never use milk in mine but some people prefer to do so.