Suji Ka Halwa (Indian Semolina Pudding)

Directions

1. In a heavy bottomed pan heat ghee over medium heat. Once ghee is heated add raisins and fry for few seconds, transfer to a bowl and keep aside.
2. In the same ghee add semolina and crushed cardamom pods. Reduce the heat to low and saute semolina over low heat till it turn deep brown in color, stirring continuously in between. Stirring is essential while roasting semolina so that it gets evenly roasted.
3. Roasting semolina over low heat is a time taking task, for more efficiency I usually keep myself engaged with other chores in the kitchen while semolina is getting roasted.
4. Some people like to add equal amount of ghee as semolina but the end result with less amount of ghee is delicious too. The secret to make spoon-licking Halwa is slow roasting the semolina till it changes the color to deep brown.
5. Once semolina is roasted add water and move away from the pan as there is lot of bubbling and splashing.
6. Once semolina calms down a bit after adding water stir once and then add sugar. Stir once again to combine the sugar. Keep the flame to low.
7. Cover the pan with the lid and let halwa cook for few minutes.
8. Remove the lid of the pan, stir, turn off the heat. Halwa is of dropping consistency, if it seems too liquid, let it simmer for few more minutes over low heat.
9. Transfer to serving bowls. Garnish with sliced almonds, fried raisins. Serve hot.