Ingredients
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1 Cup Semolina Flour
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4 TBSP Butter
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1/2 Cup SugarBrown or White
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4 Cups Water
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Pinch Saffron
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1/4 TSP Cardamom PowderOptional
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6 Halved CashewsFor Garnishing, Optional
Directions
Halva was a regular dessert my mother made for all of us as we were growing. In my local dialect maalvi, it used to be called SEERA. Often it was made with plain flour and sometimes with Semolina flour. Semolina one was popular on occasions of religious functions as it was made for first offering to the God and later devoured as blessing from the God. In religions across India it is a traditional offering including in Sikh Gurudwara, where it is a must treat offered to all who visit.
While it is made in a pot, I taught my daughters to make it in microwave oven. It is a simple 4-6 ingredient dish, yet delicious. Either way you cook it, first step is roasting the Semolina (also called Suji or Rava). Once it is roasted golden brown, it is rehydrated with 3-4 volume of water, cooked to a thick consistency. Subsequently 1/2 volume of sugar is added. One can serve it right here or further flavor it with Cardamom powder and Saffron. It can have garnish of dry fruits. In religious offerings, few Basil leaves are used. It is a belief that lord Krishna did not like anything unless it had Basil in it.
Steps
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1
Done
5-7 min
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Roast SemolinaRoast Semolina in a pan (stir it continuously) or microwave safe bowl for 1 min steps, until golden brown. Add butter, roast again for 2 min. |
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2
Done
1 min
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Add WaterBoil 4 cups of water while roasting semolina in a pot. Gradually add to hot semolina, continuously stirring. Care should be taken for this step to avoid scalding with boiling water as it boils more vigorously when added to hot roasted semolina. |
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3
Done
3-5 min
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Cover, cook, add Sugar and cook againCover the bowl/container, cook for another 3-5 min until semolina becomes all tender. Add sugar, mix it. Semolina becomes runny again. Cook for another 2 min. |
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4
Done
1 min
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Add Flavors and GarnishDissolve a pinch of saffron in warm water, let is sit for a min while you add cardamom to the cooked mixture. Add saffron water, mix. Remove in a serving bowl and garnish with cashew halves. Serve hot/warm/cold. |
