Warm Gooey Goodness…Hmmnn…

With the dreadfully cold weather and all the holiday humdrum going around, its no surprise that food has been on my mind, a lot!! There are times when I just want to cozy up on the couch with a good book and mug of warm Mochalate, and then, there are times like today, when I just crave for warm comfort food.

After pondering in the fridge and the pantry, my eyes fell upon a lonely can of red kidney beans sitting all forgotten in a secluded corner. The rest was easy! A couple of minutes later, I had a big pot of Rajma simmering on the stove ready to served on a bed of warm Basmati rice. But I’ll save that for a later post.

With dinner all ready and a salad cooling in the fridge, I still craved for more. I wanted the works!! Yes, dessert too!! And there’s nothing more comforting that a bowl of warm Sooji (Semolina) Halwa. Hubby dear is a big fan of halwas, and Sooji Halwa is one of his favourites. I must admit though, that it’s one of my favourite desserts as well. And you won’t even believe how simple it is to make! So without further ado, here’s how to make one of easiest and most comforting desserts in the Indian cuisine!

Sooji Halwa

Ingredients:

• 1 cup Sooji (Semolina)
• 2 cups water
• 1/2 cup sugar
• 7-8 green cardamom pods (seeds taken out and crushed)
• 2 tbsp raisins
• 2 tbsp chopped almonds
• 2 tbsp ghee

Method:

• Heat water in a small pan to dissolve sugar completely. Set aside.
• In a non-stick deep pan, heat ghee and add sooji, stirring constantly on low heat till slightly golden.
• Add the water-sugar mixture, raisins, and cardamom, and continue to stir till water begins to evaporate and it forms a thick mass.
• Mix in almonds and serve warm after a hearty meal!

Comfort food at its best!!

Reminder: Don’t forget to join in on the “From my Rasoi” event. Do feel free to download and post the banners on your site. Deadline - December 30, 2005!!

This entry was posted on Wednesday, December 21st, 2005 at 5:10 pm and is filed under Recipes: Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.