Halwa

This is a quick and easy dessert to make that you can also serve for afternoon tea. I sometimes take it off the heat when the mixture is still slightly 'loose' i.e. it is of a spreading consistency and pour it into a greased tray to set. Cut into squares or diamonds when set. If I'm in a hurry, I just roughly chop the almonds, without blanching them first. Or you can always use slivered almonds.

Ingredients

• • 3 tbsp ghee

  • 1 cup semolina (I prefer course semolina)

  • 1/4 cups almonds, blanched and chopped (or any other nuts)

  • 1/2 cup raw sugar

  • 2 cups milk

  • 1/2 tsp ground cardamon

  • 1/4 cup sultanas

Method

• 1. Heat 2 tbsp of ghee in a saucepan over a gentle heat.

  2. Add the semolina and almonds fry until they turn a golden brown. Keep stirring and be careful not to let the semolina burn.

  3. Add the sugar and stir well.

  4. Gradually add the milk, stirring constantly to avoid lumps being formed.

  5. When all the milk has been added, increase heat to moderate and cook stirring until the mixture starts to bubble.

  6. Add the sultanas and ground cardamon and continue cooking until all liquid is absorbed - the mixture will start to come away from the sides of the pan.

  7. Stir in the remaining tablespoon of ghee and remove from heat.

  8. Serve hot or cold.

Variations

You can use butter instead of ghee but be careful as butter burns easily whereas the ghee can withstand higher temperatures as the milk solids have been removed. If you use salted butter, you get a slightly 'salted caramel' taste. Let the sugar caramelise a little bit before adding the milk.