1. In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside. 2. In a small to medium saucepan, heat ghee. 3. Add semolina, cardamom. 4. Sauté until light brown, stirring constantly. 5. Add water/sugar/raisin mixture. 6. Heat and stir until halwa reaches the consistency of thick mashed potatoes. 7. Remove from heat, add almonds. 8. note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins). 9. I also sauté the almonds in a bit of ghee, but that isn't necessary. 10. To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling. 11. Turn down heat to med-low and cook for several more minutes, stirring occasionally. 12. Ghee will take on a weird plastic-like appearance at the top and smell like caramel. 13. Strain the ghee through cheesecloth and a fine strainer. 14. Save what isn't used in an airtight container (it does not need to be refrigerated). ---------------------------------------------------------------------------
Nutrition
Ingredients
