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By Chetna Makan
A special dish made to celebrate new beginnings, such as weddings, and an important sweet in our house at Diwali. Just a handful of ingredients and a few steps, but what it becomes is truly amazing. We make it as an offering to God and the best bit is that we get to enjoy it too
Serves: 4 - 6
170g fine semolina
170g caster sugar
6 green cardamom pods
80g ghee, melted
40g cashew nuts, thinly sliced
1. Heat a deep frying pan over a low heat, add the semolina and dry-roast it for 6-8 minutes, or until golden.
2. Meanwhile, add 680ml water to a saucepan with the sugar and green cardamom. Bring to the boil, then set aside.
3. Add the ghee to the toasted semolina and cook over a low heat for another minute. Keeping the heat low, slowly add the sugar water to the semolina, stirring the whole time. Mix until the semolina absorbs the water (this takes a few seconds). The halva should still be ‘spreadable’ by this stage.
4. Transfer the mixture to a serving plate and sprinkle the cashews on top. Serve warm in the centre of the table – in our house, everyone serves themselves with a few spoonfuls in their own little bowls and eats it immediately.
Typical values per serving:
This recipe was first published in Wed Oct 06 06:41:53 BST 2021.