Gluten-Free Suji Halwa

Ingredients

• 1 cup Gluten-free semolina (sooji)
• 1/2 cup Ghee
• 3/4 cup Sugar
• 2 cups Water
• 3-4 Cardamom pods, crushed
• 2 tbsp Raisins
• 2 tbsp Almonds, slivered

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Measure the 1/2 cup of ghee into the pot and melt it. Add the 1 cup of gluten-free semolina to the melted ghee. Stir constantly for 8-10 minutes, until the semolina turns a golden brown color and smells nutty. Be careful not to burn it.
2. 2While the semolina is roasting, place a medium saucepan on the stove over medium-high heat (375°F / 190°C). Add the 2 cups of water and the 3/4 cup of sugar to the saucepan. Stir until the sugar is completely dissolved. Add the 3-4 crushed cardamom pods to the sugar water. Bring the mixture to a gentle boil for 1 minute, then remove from heat.
3. 3Very carefully and slowly, pour the hot sugar syrup from the saucepan into the pot with the roasted semolina. The mixture will bubble up, so pour gradually while stirring continuously with a whisk or spoon to prevent any lumps from forming. Continue to stir and cook for 5-7 minutes, until the halwa thickens to a pudding-like consistency and you see the ghee starting to separate from the sides of the pot.
4. 4Stir in the 2 tablespoons of raisins and the 2 tablespoons of slivered almonds. Mix them in evenly throughout the halwa.
5. 5Serve the gluten-free suji halwa hot or warm.

Related Guides