Sooji Halwa. That’s Right.

Hello, my Affectionate Food Aficionados! I felt rather adventurous tonight, so instead of dinner we had dessert. And instead of dessert we had an Indian dish that I think was dessert. It was tasty. And the kids are currently upstairs washing it down with nachos. Yeah. I'm THAT kind of mother. The kind who would rather die than feed her children liver or eggplant, but serves dessert for dinner and then washes it down with nachos.

So, voilá! Sooji Halwa Without Nachos!

Sooji Halwa Ingredients: (Do you notice how much fun I'm having saying "Sooji Halwa"? It's like popping bubble wrap. Once you start you can't stop. You try it: "Sooji Halwa. Sooji Halwa. Sooji Halwa." See?)

1 cup Semolina (Known in uncultured kitchens as Cream of Wheat. And sometimes Germade. That's what I've got in mine.)

1 to 1 1/2 cups sugar (Seriously people. Lean toward the 1 cup. We didn't. I'm using our janitor's broom to scrape the children off the ceiling. 1 1/2 cups is VERY sweet. It was still good though.)

Golden raisins, almonds, and cashews (I used Craisins, because that's how we roll. Also, I chopped the nuts. Add whatever amount suits you.)

1/2 cup butter

2 1/2 cups water

Pinch cardamom (Cardamom makes the world go 'round. If you've never heard of it, your world is probably just sitting there all stagnant and flat. I'm so sorry. Go buy some cardamom.)

– Melt butter. Add nuts and raisins. Cook on low until nuts attain a slight golden color.
-Add Semolina/Cream of Wheat. Roast on low until golden-brown.
-Add sugar and stir to mix.
-Slowly add water.
-Increase temperature. Stir. Add dash salt and pinch or two of cardamom.
-Cover and cook on low for 3 minutes.
-Take off heat and let sit for 5 minutes. Eat and be grateful you didn't add the extra 1/2 cup of sugar. Vow to make this once a week.


The ingredients. That alien claw-like shadow in the upper right is really being cast by a lovely bouquet of flowers that my husband gave me. *sigh*
Melting butter. Ahhhh. There is nothing so pretty as melting butter. I want you to experience it with me. To enjoy the golden bubbles, and the liquified solids blanketing the pan with luscious goodness. 
Isn't that gorgeous? Someone should make a movie of that.
Nuts and craisins bathing in buttah.


Fresh semolina, a.k.a. cream of wheat, a.k.a. germade. Note the wooden spoon. You must always cook things like this with a wooden spoon. Do not ask why. Be at peace knowing that it is.
Golden-ified semolina with the addition of a bit too much sugar. 1 cup, my children. 1 cup.
Water added, creating a lovely slurry-pool.
The stir, the simmer, the addition of salt and cardy-cardy-cardimom, the sitting for 5 minutes. And then the eating. Oh my, yes. The eating.
Smiles everyone! Smiles!
(My children's smiles are rather fixed. And they're bobbing around the ceiling again. Excuse me while I just go get them …)




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