This recipe is slightly altered from one I found on the internet. My son and I love it, but try to restrict yourself from eating it daily!
If you see an ingredient you would like to add to your shopping list simply click the icon and the item will be saved in your "Home" under the "Shopping List" link
- add 1 tablespoon sliced almonds or slivered almonds
- add 1/4 teaspoon cardamom powder
- add 1/2 cup semolina
- add 2 tablespoons raisins (optional)
- add 1/3 cup sugar
- add 1/4 cup ghee
- In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
- In a small to medium saucepan, heat ghee.
- Add semolina, cardomom.
- Saute until light brown, stirring constantly.
- Add water/sugar/raisin mixture.
- Heat and stir until halwa reaches the constistancy of thick mashed potatoes.
- Remove from heat, add almonds.
- note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
- I also sautee the almonds in a bit of ghee, but that isn't necessary.
- To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
- Turn down heat to med-low and cook for several more minutes, stirring occassionally.
- Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
- Strain the ghee through cheesecloth and a fine strainer.
- Save what isn't used in an airtight container (it does not need to be refrigerated).