Semolina Halwa

If there are indeed marriages made in heaven, then Saffron and Cardamom should be somewhere on the top of the list. The combination is absolutely divine. My quinessetial comfort food...the delightful semolina halwa has both. It is usually served either for breakfast or along with afternoon chai or even dessert, but I could squeeze it in my lunch too.

As a kid my grandma would tell me the so called benefits of fats, especially of the clarified butter. Fats and sugar, good for you...spices, not so much. She was such a trooper. How she loved to feed me. I would take her word for it and happily gobble down 2 bowlfuls. July 10th was her birthday and she would have been 84 years old this year. This, I made for her...happy birthday ajji!!! I miss you dearly.

Semolina Halwa

1 cup semolina (cream of wheat works great too)

3/4 cup sugar

3 tbsp clarified butter or ghee (regular butter will work to, but taste might change slightly)

1 cup milk (I used 2%)
handful of raisins
handful of cashew nut pieces, toasted
3-4 cardamom seeds, crushed (you can use cardamom powder as well)

pinch of saffron (soaked in 1/4 cup of slightly warm water or milk for about 10 minutes)

1/8 teaspoon salt

In a skillet on medium high, toast the semolina in ghee till it just starts to change color. Remove from heat immediately to avoid burning. This should take about 5-6 minutes. Add salt to the toasted semolina

In a large saucepan add the milk and sugar and heat till the milk just begins to boil. Add the saffron soaked milk/water along with the saffron strands and steep for a couple of minutes. Slowly whisk in the toasted semolina. Make sure it is lump free. Reduce the heat to low and add cashew nuts, cardamom and raisins and stir to combine well. The halwa will slowly star tto thicken. Cover and simmer for 4-5 minutes. 

Serve hot and enjoy!