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<h3 class="sec-sub-title"><img src="/userfiles/potato_10.jpg" alt="" width="564" height="583" align="right" /><br />
Suji ka halwa ( Samolina Halwa)</h3>
<h4>Ingredients:</h4>
<ul>
    <li>1 and a 1/2 cups sooji/ rawa</li>
    <li>1/2 cup ghee</li>
    <li>3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas</li>
    <li>3 cups hot water</li>
    <li>1/2 cup whole/ full cream milk</li>
    <li>1/2 cup granulated sugar</li>
    <li>5 pods of green cardamom split open</li>
</ul>
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<h4>Method :</h4>
<p>Heat a deep pan on a medium heat and when it is hot, add the ghee( Clarified Butter). When the ghee melts, add the sooji/ semolina and stir to mix well.</p>
<p>Roast the sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. This aroma is enough to make your mouth water! The roasted sooji will have the grainy consistency of wet sand at the beach! Now add the cashews and raisins to the Sooji and mix well.</p>
<p>While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a rolling boil, stirring often.</p>
<p>This next step involves much bubbling and splashing so be prepared and careful! When the sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. I find it helps to have a 'cooking partner' here - Dad never needs help but I do not have his superior culinary skills yet :-)))) - they pour you stir or you pour and they stir. If any lumps do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.</p>
<p>Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls, garnished with coarsely chopped dried fruit or nuts.</p>
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