Tuesday, March 11, 2008

Suji Halwa

1/4 cup (Gur) Jaggery
4 tbsp. Sugar
1 cup Suji or Semolina
1/3 cup Ghee
2 pods Cardamom pod
2 cm. Cinnamon stick
1 Bay Leaf
2 cups Water
raisins (optional and as desired)

(all can be adjusted to your own taste)

1) Boil a 1/4 cup of water to melt the jaggery and add sugar. Once melted, leave it on burner on very low heat.

2) On a non stick skillet, heat ghee and add cardamom pod/powder, cinnamon stick and bay leaf.
Fry for 1 min.

3) Add the semolina to the ghee mix. Keep on medium heat. Roast the semolina till it
is a brown nutty toasted color.

4) Once toasted, add the jaggery/sugar mix and remaining water. Let it cook and become like a paste. Keep stirring till it all sticks tightly together and leaves the sides of pan.

5) Grease a shallow dish and scoop out the mix and flatten with a buttered spoon. Let it cool and cut into desired shapes.

I usually cut into diamond shapes and place a raisin or nut in the center. You can also add raisins or nuts when you fry the spices in the ghee.

Note: ghee = clarified butter. Can be found in Indian grocery or specialty food shop. Or make your own by melting butter over heat!