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Saffron halwa recipe
- Cuisine: Indian
Ingredients
1cup semolina (coarse or fine)*
4 tablespoons butter or ghee
4 cardamom pods lightly pounded (not crushed)
A small pinch of saffron threads - alternatively you can use good quality saffron powder
1cup water
1cup milk
1cup sugar
Preparation
In a wok fry the semolina with approx half the butter or ghee. Do this for about 10mins until the butter has been absorbed. Set semolina aside.
In a heavy based saucepan toast the saffron with the cardamom for a couple of mins only. Add the water and milk and allow to simmer.
Once the mix is gently simmering, slowly add the cooked semolina, tablespoon by tablespoon to avoid lumps. Once all the semolina is added, lower the heat and cover.
Allow to cook for 8mins, do not open the lid during this time.
Once the mixture is cooked add the rest of the butter and sugar, constantly stirring.
Continue stirring until the sugar is dissolved to avoid lumps. Take off the heat once the sugar is dissolved into mixture. Remove from heat, allow to cool and serve.
*also known as rava, you can find semolina in Indian or Asian grocery stores
If you enjoyed this Saffron halwa recipe then browse more Indian recipes, dessert recipes and our most popular hainanese chicken rice recipe.
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