• 2/3 c course semolina flour
  • 3.5 oz ghee
  • 1/4 c chickpea flour
  • 2.25 c water
  • 1/2 c sugar
  • 1/3 c raisins
  • 1/3 c slivered almonds
  • 1/3 c pistacios
  • 1 tsp ground cardamom
Semolina halwa

This is a tasty Indian snack/dessert food. Seasoned with cardamom, it has an exotic taste that is not found in most American foods.

This recipe has a few ingredients that are tricky to obtain. Course ground semolina flour. Look for Bob's Red Mill at the grocery store or go to an Indian grocery store if there is one in your area. The other tough ingredient is besan flour, a.k.a. gram flour, a.k.a. chickpea flour, a.k.a. garbanzo bean flour. Once again, Bob's or the Indian grocer. Last weird ingredient is ghee. Don't get the stuff at the Indian grocer unless it's actually butter. Sometimes they label hydrogenated oil as ghee but actual ghee is clarified butter. If you can't find it, you can make it at home out of butter. The gist is that you melt the butter and strain out the white chunky stuff that floats to the top. Instructions for making ghee are easy to find on the internet. Use evaporated cane juice instead of white sugar.

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  1. Toast the semolina flour in your frying pan for a minute or two. Keep it moving so you don't burn it.

  2. Stir in the ghee and chickpea flour and keep stirring it until it is fully mixed and turns a golden brown color.

  3. Add the sugar and water. Stir it up until the water is absorbed and the mixture is smooth.

  4. Mix in the nuts and ground cardamom. Make sure it's really mixed in there well. Keep cooking and stirring it for another 3 minutes.

  5. Pour into a small pan such as a 9x9 and flatten out the mixture as best you can. Cover with plastic wrap and refrigerate for a couple hours.

  6. Cut it into cubes or pieces and serve it up.

This recipe was last updated: 04-19-2009