SOOJI HALWA

This halwa tastes awesome. Its comes straight from my MIL's kitchen. Amazingly smooth & sweet & definitely sinful!!!

But this is really only for those who can afford to indulge - unfortunately, me not one of the lucky ones, therefore I really keep away from this........but the aroma filling the kitchen when this is cooking is too much to deny a spoonful, ........& another one..........& another one - just one last spoonful!!!! The story goes on.......you just cant resist. See if you can......

The following quantity will make enough for two people.

Ing -
1 katori - sooji / semolina / rawa
1/2 katori - besan / gram flour
1/2 katori - atta / wheatflour
1-1/2 katori - ghee (if you want the authentic taste, use ghee......or else substitue with oil)
2 katori - sugar
a handful of cashew / raisins - fried
a tsp of crushed cardamom
6 katori - water

Method -

In a kadai add both the ghee & the semolina, gram flour & wheat flour. Fry well on slow flame.

It has to be fried till the colour has turned to a golden brown & the aroma will fill your house.

When this is done, add the water. Increase the flame & add the sugar & the cardamom powder.

Stir continuously till the water dries up.

Add the dry fuits & serve.

This is really an authentic dessert & tastes absolutely heavenly.

There is also a halwa made of only wheatflour, which is used to give as a prasad at Gurudwaras. There's a story behind it..........which I'll write when I post the recipe. Till then, happy cooking!!