The Mr. was craving something sweet for teatime and it was pouring rain thus delivery options were a no-go. Coincidentally, it was the Rakshabandhan festival in India and a day when we were both working from home, so gave in to the puppy eyes... after some rummaging around the pantry and google, this sooji halwa came to fruition. Kind of a hybrid between kesari and ponggal, but delicious nonetheless!
Word of wise though - be sure to continuously whisk it as it cooks to avoid the lumps, and get a velvety soft melt-in-your-mouth texture!
Ingredients:
1 cup semolina / sooji
Approx. 3 of water (add more if needed while cooking)
1 cup of brown muscovado sugar
A pinch of saffron strands (soaked in hot water)
3-4 cardamom pods (pounded fine)
1 heaped tablespoon ghee
A pinch of salt
Raisins and roasted cashews
Method:
1. In a pan, roast the semolina until it starts to lightly brown.
2. Add in water slowly, whisking mixture as it comes to a boil and cooks.
3. Once mixture is hot, add in sugar and salt. Turn heat to low. Continue whisking constantly as semolina cooks to avoid lumps. Add extra water if needed, it should be a soft paste consistency.
4. Once semolina is a thick, soft paste, add in ghee, raisins and cashews. Mix well, it should come off easily from the sides of pan.
5. Take off heat and serve.
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