| Rawa Halwa
Semolina pudding
)
| 175 g | coarse semolina, couscous |
| 125 g | butter or ghee |
| 100 g | granulated sugar |
| 10 | green cardamom pods, lightly crushed, the seeds extracted and ground |
| 25 g | blanched flaked almonds, toasted |
| 25 g | sultanas |
| 25 g | raisins |
| 450 ml | milk |
| almonds, sultanas and pistachios to garnish |
Method
In a heavy based or non stick pan, gently dry roast the semolina unitl it is light brown.
Add the butter or ghee and fry for 5 to 7 minutes, constantly stirring, until it is golden brown. Over a low heat, stir in the sugar, ground cardamom, almonds, sultanas and raisins. Gently fry for one minute, stirring, before stirring in the milk. Cover and leave for 1 to 2 minutes.
Then raise the heat and cook until the mixture thickens and becomes moist.
Serve hot or cold, garnished with extra fruit and nuts and maybe a slice or two of lemon, lime or orange for colour. (With the butter it can become quite thick when refrigerator cold, so I warmed mine again.)
About this recipe:
Having made many curries, I decided it was time to have an experiment with Indian Puddings and found this one from Lalita Ahmed in an old Markes and Spencer cookbook.
Add the butter or ghee and fry for 5 to 7 minutes, constantly stirring, until it is golden brown. Over a low heat, stir in the sugar, ground cardamom, almonds, sultanas and raisins. Gently fry for one minute, stirring, before stirring in the milk. Cover and leave for 1 to 2 minutes.
Then raise the heat and cook until the mixture thickens and becomes moist.
Serve hot or cold, garnished with extra fruit and nuts and maybe a slice or two of lemon, lime or orange for colour. (With the butter it can become quite thick when refrigerator cold, so I warmed mine again.)
About this recipe:
Having made many curries, I decided it was time to have an experiment with Indian Puddings and found this one from Lalita Ahmed in an old Markes and Spencer cookbook.
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