Suji Halwa (Semolina Pudding) - Gluten-Free

Ingredients

• 1 cup Corn Semolina (Suji)
• 0.5 cup Ghee (clarified butter)
• 0.75 cup Sugar
• 2 cups Water
• 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. Add the 0.5 cup of ghee and heat until it is melted and shimmering, about 2 minutes.
2. 2Add the 1 cup of corn semolina to the pot with the melted ghee. Cook, stirring constantly with a wooden spoon, for 8-10 minutes, or until the semolina is a deep golden brown and smells nutty. Be sure to stir continuously to prevent it from burning.
3. 3While the semolina is toasting, combine the 2 cups of water and the 0.75 cup of sugar in a separate medium saucepan. Place this saucepan on another burner over medium-high heat. Stir until the 0.75 cup of sugar is completely dissolved. Add the 4 crushed cardamom pods to the sugar water and bring it to a gentle boil.
4. 4Once the semolina is golden brown, carefully and slowly pour the hot sugar syrup from the second saucepan into the pot with the toasted semolina. Stir constantly and vigorously as you pour to prevent lumps from forming. The mixture may bubble and splatter, so be cautious.
5. 5Continue to cook the mixture over medium heat, stirring constantly, for 5-7 minutes. The halwa will thicken considerably, and you will see the ghee starting to separate from the sides of the pot, indicating it is cooked.
6. 6Stir in the 2 tablespoons of raisins and the 2 tablespoons of slivered almonds. Mix them in well until they are evenly distributed throughout the halwa.
7. 7Serve the suji halwa hot immediately.

Substitutions

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