Gluten-Free Sooji Halwa

Ingredients

• 1 cup Semolina (Sooji)
• 0.5 cup Ghee
• 1 cup Sugar
• 2 cups Water
• 3 whole Cardamom Pods
• 2 tbsp Almonds
• 2 tbsp Raisins

Instructions

1. 1Place a large, heavy-bottomed saucepan over medium heat (350°F / 175°C). Add the 0.5 cup of ghee to the saucepan and let it melt completely.
2. 2Add the 1 cup of semolina to the melted 0.5 cup of ghee. Stir constantly for 8 to 10 minutes, until the semolina turns a golden brown color and smells nutty.
3. 3Add the 3 whole cardamom pods to the semolina mixture. Continue to stir and roast for 1 minute, until the cardamom becomes fragrant.
4. 4In a separate small saucepan, combine the 2 cups of water and the 1 cup of sugar. Place this saucepan over medium-high heat (375°F / 190°C) and stir until the 1 cup of sugar is completely dissolved in the 2 cups of water. Immediately remove the saucepan from the heat once the sugar is dissolved.
5. 5Slowly and carefully pour the hot sugar syrup into the semolina mixture in the large saucepan, stirring continuously and vigorously with a whisk or spoon. The mixture will bubble and steam, so maintain caution to prevent any lumps from forming.
6. 6Continue to cook the mixture over medium heat (350°F / 175°C), stirring constantly, for 10 to 15 minutes. The halwa is done when it thickens significantly and you can see the 0.5 cup of ghee separating from the sides of the pan.
7. 7Remove the large saucepan from the heat. Stir in the 2 tablespoons of almonds and the 2 tablespoons of raisins. Serve the Gluten-Free Sooji Halwa warm.

Substitutions

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