Semolina and Almond Halwa

Semolina and Almond Halwa. Definitely best served fresh and in large amounts. I tried molding it into little cookie sizes and letting it cool and it just wasn't the same.

Semolina and Almond Halwa

Ingredients:
  1. 1 cup semolina
  2. 1/2 cup almond meal
  3. 1/4 cup sliced almonds
  4. 1/4 cup ghee + 2 tablespoons ghee
  5. 2 + 1/4 cups milk or 2 + 1/4 cups water
  6. 1/2 cup + 4 tablespoons sugar or as per taste
  7. a generous pinch of saffron
  8. 6 small green cardamoms, the seeds ground into a smooth powder

Preparation:
  • In a pan, add the milk and saffron and bring to a boil. Once it comes to a boil, take off the heat and set aside. (If you are using water instead of milk, combine the saffron and sugar and boil/simmer the water for about 7-10 minutes. set aside.)
  • In a large thick bottomed pan at medium heat  (make sure the pan is completely dry), add the semolina and the almond meal and roast them at low to medium heat for about 3-4 minutes. The color of the semolina and the almond meal will turn light golden. This initial roasting eliminates the raw smell of the semolina.
  • Reduce the heat of the stove to low and add the ghee to this pan. Quickly stir everything together and add the cardamom powder. Keep stirring constantly with a wooden spoon, while pulling the semolina and the almond flour away from the walls of the pan and inside out. The semolina, almond meal will gradually turn a darker shade and will become very fragrant. You will see the semolina and the pan glistening with the ghee. You have to be patient and keep stirring so the semolina does not turn too dark. This process/step might take as long 15 minutes.