| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Water |
| 5 |
T |
Oil or ghee |
| 1 |
oz |
Slivered, blanched almonds |
| 11 |
oz |
Fine-grained semolina |
| 5 1/2 |
oz |
Sugar |
| 2 |
T |
Raisins, up to 3 |
| 1/4 |
t |
Finely crushed cardamom |
|
|
seeds crushed with a |
|
|
mortar and pestle |
INSTRUCTIONS
From Madhur Jaffrey's "Indian Cooking" Put water to boil in pan. Once
it comes to a rolling boil, turn the heat down to very low and let the
pan sit on the back of the cooker. Put the oil in a large frying pan
and set over medium heat. When hot, put in the almonds. Stir and fry
them until they turn golden. Take them out with a slotted spoon and
leave them to drain on kitchen paper. Put the semolina into the same
oil. Turn the heat to medium-low. Stir and saute the semolina 8-10
minutes or until it turns a warm, golden color. DO NOT LET IT BROWN.
Add the sugar and stir it in. Very slowly, begin to pour the boiling
water into the pan. Keep stirring as you do so. Take a good 2 minutes
to do this. When all the water has been added, turn the heat to low.
Stir and cook the halva for 55 minutes. Add the raisins, almonds and
crushed cardamom seeds. Stir and cook the halva for another 5 minutes.
Note: Serve hot, warm, or at room temperature. Posted to EAT-L Digest
by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on
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