Semolina Halva – Sudji Ka Halwa

Heat ghee in a large frying pan, mold the slivered almonds into the hot fat and stir until they turn a golden yellow color. Remove with a spatula and place on a plate lined with absorbent paper.

In a sauce pan, bring water to a boil. When it boils violently, reduce the temperature.

Add the semolina to the frying pan with the fat form, reduce the temperature and fry, stirring, for 8 to 10 min until it takes on a warm golden color but does not brown. Add the sugar and stir to combine.

Pour the boiling water into the roasting pan, stirring so leisurely that this process takes a good 2 min. Once all the water has been stirred in, reduce the temperature further and sauté the halwa, stirring throughout, for a further five minutes until soft. Add the raisins, almond kernels and cardamom and continue stirring for 5 min.

Bring to the table hot, warm or possibly at room temperature.

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