I was first introduced to the dessert halwa at Good Karma Cafe, located on the University of Southern California campus. The chef made several different flavors of the textured pudding dessert, such as peanut butter chocolate, blueberry and cinnamon rasin. The warm, lightly sweet and grainy dessert is a great option when you’re looking to have something light and not too sweet.
Before you make sooji halwa, you’ll need to take a trip to the nearest Indian food store. There you’ll find the ghee and sooji. Ghee is a clarified butter made from cow’s milk and sooji is semolina flour. Here are pictures to give you a better idea of what I’m talking about:
I pulled a recipe from Manjula’s Kitchen, which a makes a perfect serving for 4 people.
1/2 cup sooji (rava, semolina flour)
1/4 cup ghee (clear butter)
1/3 cup sugar
1 1/2cup water
Pinch of cardamom powder
Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
Melt the butter in a frying pan on medium heat.
Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Let the sooji absorb the water. Once it is fully absorbed, let the halwa cool.
(recipe courtesy of Manjula’s kitchen)