Indian · 30 min · serves 6

Suji Halwa (Semolina Pudding)

Kept by The Bhook kitchen

Ingredients

• 200 g suji (semolina)
• 100 g ghee
• 150 g sugar
• 500 ml water
• 8 cashews, halved
• 8 raisins
• 6 green cardamom pods, crushed

Method

1. Heat ghee in a heavy-bottomed pan. Fry cashews and raisins till cashews are pale golden and raisins puff up, then remove and set aside.
2. Add suji to the ghee, roast on medium heat, stirring, till it smells nutty and turns light brown.
3. Meanwhile, bring water to a boil in a separate pot.
4. Pour hot water into the suji slowly. Stand back as it will bubble. Stir fast to keep lumps away.
5. Add sugar and cardamom. Stir until the suji absorbs water and the ghee begins to separate at the edges.
6. Stir in fried cashews and raisins. Serve warm.

Keep stirring: suji sticks fast to the bottom if you pause here.