Dairy-Free Suji Halwa

Ingredients

• 1 cup Semolina (suji)
• 3/4 cup Sugar
• 2 cups Water
• 1/2 cup Vegetable oil or ghee alternative (coconut oil, vegan butter)
• 4 Cardamom pods, lightly crushed
• 1/4 cup Raisins
• 1/4 cup Almonds, slivered
• 1/4 cup Pistachios, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 25.4 cm heavy-bottomed saucepan over medium heat (176.7°C / 175°C). Add the 1/2 cup of vegetable oil or ghee alternative and heat for 1 minute.
2. 2Add the 1 cup of semolina (suji) to the hot oil. Cook for 8-10 minutes, stirring constantly, until the semolina is a deep golden brown and smells nutty. Be careful not to burn it.
3. 3While the semolina is toasting, place a separate small saucepan over medium-high heat (190.6°C / 190°C). Add the 2 cups of water and the 3/4 cup of sugar. Bring to a boil, stirring until the sugar dissolves, then reduce heat to low and let it simmer gently.
4. 4Add the 4 lightly crushed cardamom pods, the 1/4 cup of raisins, the 1/4 cup of slivered almonds, and the 1/4 cup of chopped pistachios to the toasted semolina. Stir for 30 seconds until fragrant.
5. 5Slowly and carefully pour the hot sugar syrup from the small saucepan into the semolina mixture, stirring continuously with a whisk or spoon to prevent lumps. The mixture will bubble vigorously.
6. 6Continue to cook the mixture over medium-low heat (148.9°C / 150°C), stirring constantly, for 5-7 minutes. The halwa is ready when it thickens and starts to pull away from the sides of the pot.
7. 7Serve the Dairy-Free Suji Halwa hot. You can garnish with extra chopped pistachios if desired.

Substitutions

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