Salma's Suji ka Halwa. Semolina Halwa

Another warm hug in a pateeli, that sweet soothing feeling.

The recipe for this dish is very simple, however, the real art lies in the Bhunnai.

This is the technique of stirring ingredients in a pan over a flame to evaporate the liquid and enhance colour & flavour. You’ll know the mixture is ready when the ingredients start to release oil. The technique is honed through time & experience, an understanding of how to bring out the best in simple quality ingredients 💓

Bhunnai is applied from beginning to end in Pakistani cooking. It starts with the base ingredients, taking them to the next stage of cooking, to the final flourish that makes a dish really stand out. 

Semolina halwa is the perfect dessert for those unexpected guests. The ingredients are store cupboard staples and you can whip this dessert up in less than 20 minutes.

INGREDIENTS

3-4 tbs ghee (or oil)

4 elaichi (crushed cardamom pods)

1/2 cup semolina 

Heavy sprinkle pistachio

Heavy sprinkle flaked almonds

Approximately 1 cup water

4 tbs sugar 

Heavy sprinkle of desiccated coconut 

A dash of Kewra

METHOD

Pour the oil in a heavy based pan, over a medium flame and add the crushed cardamom pods. Temper them to release their natural oils and enhance their flavour. 

Add the semolina and stir to toast the grains to one shade darker beige! 

Pour 3/4 of the water and continue stirring, the mixture should have a loose porridge like texture. Add the dried nuts and continue stirring. You’ll notice the mixture will start to thicken and almost doubles in size. 

Dissolve the sugar in the remaining water and stir into the mixture. Pour a small dash of kewra.

Check for flavour, and continue to stir. 

The Halwa will continue to thicken as it cools. 

Enjoy the Halwa warm or cold, with a generous pour of double cream if you’re feeling indulgent.