Semolina Pudding Recipe (2)

(Soojee Halwa)

Ingredients :

3/4 cup

1 1/4 cups

1/4 cups

125 g

3/4 cup

2 tablespoons

2 tablespoons

1 teaspoon

Sugar

Water

Milk

Ghee

Fine semolina

Sultanas

Slivered almonds

Ground cardamom

Pinch powdered Spanish saffron

Extra slivered almonds to decorate

• Put sugar, water, milk and saffron into a saucepan and bring to the boil, stirring to dissolve sugar.

• Set aside.

• In a large saucepan, melt the ghee, add semolina and fry over low heat, stirring constantly, until mixture is golden.

• Add the syrup, sultanas, almonds and cardamom and cook over medium heat.

• Stirring with a wooden spoon, until mixture thickens and leaves sides of pan.

• Pour into buttered dish and when it is cold cut into diamond shapes and decorate with almonds.

• This pudding can be served warm or cold with or without cream, as a dessert.

• A popular way of serving it in India is with puris (deep-fried Indian bread) and surprising though it may seem to Westerners, at the beginning of a meal instead of at the end.