Suji Halwa (or sweet semolina pudding) is the one dish you need to know as the temperature starts to drop. It is the perfect escape on these Autumnal evenings… so join me as I switch on the X-factor, put on my Onesie and scuttle to the kitchen! This dish is particularly dear to me as it is the first dish my Mum taught to make when I was 11.
Suji Halwa has a warmth and sweetness that is delicately tempered by the spiciness of crushed cardamom. I usually make this dessert when I’m craving something truly comforting and easy after dinner, as it takes less than 10 minutes to dish up. Despite the homely memories, this dish is actually traditionally served as an offering in Sikh and Hindu temples. Once blessed by the priest, it is distributed amongst the congregation… and the kids (the big ones included) keep going back for more!
It gives me great pleasure in sharing the recipe to this very simple, but heart-warming pleasure with you! Enjoy… and don’t forget to send me your thoughts, and tweet me your efforts (onesies ’n all)!
1/4 cup semolina
1/4 cup butter
1/4 cup granulated sugar
4 cups water
1 tsp green cardamom seeds, crushed
Almonds, sliced for garnishing
- Heat pan and add butter.
- Now add the semolina. Cook on medium heat, stirring quickly and continuously. Cook until the semolina is deep golden brown in colour (This should take about 5-7 minutes).
- Now add the water, sugar and cardamom and begin to mix quickly with a whisk on a high heat.
- Continue to whisk for 4-5 minutes. You should see the mixture begin to thicken. Cook until it begins to come away from the sides of the pan and a pudding type consistency forms.
- Turn off heat and remove from heat.
- Garnish with sliced almonds.