Zutaten für Halwa Dessert
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cup semolina (sooji)
- Ghee
- Blanched Slivered Almond
- Sultana
- a pinch of saffron threads
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Zubereitung von Halwa Dessert
- In a small saucepan, combine 1/2 cup sugar, 1/4 cup water, and a pinch of saffron threads. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and set aside.
- Melt 1/2 cup ghee (clarified butter) or unsalted butter in a deep, heavy-bottomed pan over medium heat. Gradually whisk in 1 cup semolina (sooji), stirring continuously to prevent burning. Cook for 5-7 minutes, until lightly toasted.
- Add 1/4 cup raisins (sultanas) and 1/4 cup slivered almonds. Stir well to combine.
- Continue cooking for another 3-4 minutes, or until the mixture turns a light golden brown, stirring frequently.
- Pour in the saffron syrup and stir constantly to incorporate it evenly into the halwa.
- Increase heat to high. Cook rapidly, stirring continuously, until the halwa thickens to a soft, mushy consistency and ghee begins to separate and pool on the surface (approximately 2-3 minutes).
- Immediately remove from heat and transfer the halwa to a serving dish. Allow to cool slightly.
- Serve warm or at room temperature. Garnish with extra slivered almonds or a sprinkle of saffron if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
200g
Fat
2g
Carbs
24g