Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Semolina Halva

From the book Madhur Jaffrey’s Indian Cooking by
Serves 6

Introduction

This very light, fluffy, moist halva may be eaten as a snack or at the end of a meal.

Ingredients

1 pt. water
5 Tbsp. vegetable oil or ghee
1 oz. almonds, blanched and slivered
11 oz. semolina, fine-grained
oz. sugar
2 to 3 Tbsp. golden raisins
¼ tsp. cardamom seeds, finely crushed

Steps

  1. Boil the water in a saucepan. Once it comes to a rolling boil, turn the heat down to very low and let the pan sit on the back of the stove.
  2. Put the oil or ghee in a large, preferably nonstick, frying pan and set it 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 paper towels.
  3. Put the semolina into the same oil. Turn the heat to medium low. Stir and sauté the semolina for 8 to 10 minutes or until it turns a warm, golden color. Do not let it brown.
  4. Add the sugar and stir it in.
  5. 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 5 minutes.
  6. Add the golden raisins, almonds, and crushed cardamom seeds. Stir and cook for another 5 minutes.
  7. Scrape out into a small casserole dish or bowl. Serve hot, warm, or at room temperature.

This content is from the book Madhur Jaffrey’s Indian Cooking by Madhur Jaffrey.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice