Also known as halva, halwa originated in Persia and is eaten throughout South Asia and the Mediterranean. Unlike the sesame-based, chalky halwa that is more popular in the latter region, grain-based halwa has a more pudding-like texture. Halwa is seriously decadent, but in the spirit of health consciousness, I pared down the amount of sugar and oil. Normally halwa is a ratio of 1 part sugar to 1 part semolina and 1/2 part oil, so if you'd like to try the "real deal" just bump up the amount of sugar and oil in this recipe.
Semolina Halwa (Indian Pudding)
- 190g Semolina
- 30g Soybean oil
- 100g Sugar
- Handful Chopped Cashews Almonds & Raisins
- 475g Water
1. Roughly chop raisins, almonds, and cashews. Set aside.
2. In a pan add the oil and semolina on medium heat. Stir frequently and let the semolina toast. This will take about 8-10 minutes.
3. Once the semolina has been toasted and changes to a light brown color add the sugar, fruit, and nuts. Stir.
4. Quickly add some of the water but be careful because the water will splutter. Stir to mix well and when the semolina soaks up the water add a bit more.
5. Stir frequently to ensure a smooth textured halwa, and finish adding the water. Turn the heat on low and stir until the semolina is soft and the halwa holds it’s shape when stirred. Turn off the heat and let cool.
6. Serve halwa warm with shredded coconut and a few extra nuts for garnishing. Enjoy!
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Photo: Jessi Ferguson