How to make Suji Aur Badam Ka Halwa -
Semolina and almond halwa.
This recipe is from the book Kadai Cooking.
Suji Aur Badam Ka Halwa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Level Of Cooking : Moderate
Ingredients for Suji Aur Badam Ka Halwa Recipe
Semolina (rawa/suji) roasted 1/2 cups
Almonds 2 cups
Pure ghee 6 tablespoons
Sugar 1 1/2 cups
Milk 2 cups
Saffron (kesar) a few
Green cardamom powder 1/2 teaspoon
Roast the almonds. Reserve eight to ten for garnishing and coarsely powder the rest. Heat the ghee in a kadai and roast the semolina till light brown.
Add the almond powder and continue to sauté for two or three minutes. Add the sugar, milk and saffron.
Cook over medium heat, stirring continuously, till the sugar dissolves and the mixture attains the consistency of halwa. Add the cardamom power and mix well.
Remove from heat, decorate with the reserved almonds and serve hot.