Parul Mehra started cooking as a little girl watching her mother and aunts create delicious dishes out of recipes passed from one generation to the next. She has mastered the Indian style even modifying it to suit modern tastes and writes recipes on her blog that focuses on presenting real Indian tastes in everyday home cooked meals.
Semolina is also known as cream of wheat and is made from the inner part of hard, durum wheat. Halwa preparation is used to mark auspicious events at home. A simple dessert yet very satisfying in taste can be enjoyed any time of the day. I have fond memories of savoring it especially on rainy days staying indoors with my family.
- 1 Cup Semolina/ Cream of Wheat (Sooji)
- 1/2 Cup Ghee or butter
- 4 Cup water
- 1 Cup brown sugar
- 8 Pods Green Cardamom, slightly pounded
- 1/4 Cup raisins
- 1/4 Cup pistachios, crushed
Heat a small saucepan and add the water, sugar and 4 cardamom pods. Let this simmer on low heat till it starts to boil. Switch off and set aside.
Melt the ghee or butter in a large pan. Add semolina to it along with rest of the cardamom pods. Roast it making sure that it does not burn by stirring frequently on medium to low heat for 10 minutes or till it is nicely brown in color. It will become very fragrant.
Add raisins to the semolina and cook for 2 more minutes.
Slowly pour the water and sugar mixture into the semolina, stirring constantly. Be careful as the water might splatter. Once you have poured all of the water, continue to stir till the water has been absorbed and the mixture is soft and smooth. Serve it warm, garnished with pistachios.