Sooji Helwa (semolina pudding)

Sooji helwa and Kheer are my all time favorite Indian desserts, I like to eat them very cold after a hot and spicy Indian dinner. After reading a few books on Indian/Pakistani cooking I learned they eat Sooji helwa before a meal..
I do remember being served a nice cold bowl of helwa while waiting for my Indian takeout in Arizona. You can get creative and make diamond shapes or eat it in a bowl (like I did)...

Serves 6

3/4 cup sugar
1 cup water
1/2 cup milk
good pinch of Spanish powdered saffron
125g (4oz) ghee or butter
3/4 cup fine semolina
3 tablespoons Sultanas or golden raisins
3 tablespoons slivered almonds
1 teaspoon ground cardamom
extra slivered almonds and raisins to decorate

Put sugar, milk, and saffron into a saucepan and bring to the boil, stirring to dissolve sugar. Set aside. In a large non pan melt the ghee/butter, add semolina and fry over low heat, stirring constantly until mixture is golden. Add the syrup, raisins, almonds, and cardamom and cook over medium heat, stirring with a wooden spoon, until mixture thickens and leaves sides of the pan. Pour into buttered dish and when it is cold cut into diamond shapes and decorate with almonds. This dish can be served warm or cold, with or without cream, as a dessert...

No comments:

© From Yeast to Zest 2010. All rights reserved