Friday 3 February 2012

Halwa Garamm

It was -2°C last evening. Today promises to be 2°C /-4°C. Welcome to London, people! If you dare to step out of your homes & step into mine, I promise to make halwa for you. Because in this weather even chaaa,kophee will freeze! 

Meenakshi makes the best halwa in the whole wide world. I learnt the ropes from her. Sooji, aata, besan, you name it, she excelled at it. I would feign cold only to eat her besan halwa at times :) Together in a boarding for over a year, we have drifted with time but the aroma remains.

Everybody freezing in the cold, why don't you make some tonight? Perfect way to get into the weekend mode,wassay!

These ingredients we normally have at home.
1. Sooji(Semolina)- 1 cup
2. White Oil/Ghee- 1 cup
3. Sugar- 1 cup
4. Water- 2 cups
5. Cashwenut & Raisins- a handful
6. Cardamom - 2 small

1. Warm the ghee/oil. Take a combo of both if you like. 

2. Fry the sooji till golden brown. If you like it a darker brown, feel free.

Tip: Roast on medium heat.
 Stir continuously so it doesn't burn. 

3. Put the dry fruits & cardamom & fry together.

3.Make the sugar syrup as you fry the sooji
In 2 cups of water, add 1 cup of sugar & boil. 

Both these happen simultaneously, so the numbering convention for both  is 3.

Keep stirring as you add the sugar syrup. 

See that lumps do not form.

Take off the flame when water dries.

Yum! It's done!
Serve hot.

Weight- watchers, don't freak at the amount of ghee used. You don't make halwa everyday of your life, do you! You DO?! Well, go easy on the ghee then. And don't hope, in that case, that it will be like Meenakshi's ;)

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