Halwa

Very few desserts are there in menu of Kashmir cuisine. Phirin( semolina milk pudding) and halwa( semolina sweet) are most commonly made at home. Today I will share halwa recipe. You will find stalls near dargahs in Kashmir selling halwa with big huge pooris. Visitors always take a parcel and enjoy either in gardens or at home.

Ingredients:
1 cup sooji/ semolina
2 cups water
1 cup sugar
1/2 cup ghee
One small handful of cashews
2 green cardamom
Few strands of saffron
Few drops orange/yellow color

Method:
Take a pan add in 1 tbsp ghee and add in sooji and dry roast the sooji in low flame for 5 minutes then transfer it into a bowl and let it cool. In the same pan bring 2 cups of water to boil add in 1 cup of sugar to it and color and safrron. Let it all dissolve and then switch off. Now in a pan heat 1 tbsp ghee and fry cashews until golden and take them out in a plate.  In the same pan add the roasted sooji and mix well. Pour in the sugar syrup water slowly into this stirring continuously avoiding any lumps. The water will be absorbed quickly. Add in few more teaspoons of ghee. Stir well add crushed cardamom and fried cashews and keep stirring. Once all the halwa is thick and soft switch off. Transfer it into a plate and garnish with more nuts. Serve hot or cold.