Oh .. er .. just one teensy-weensy monologue before I clam up. To recap, this is my follow-up to the intensely delicious Resham Kabab I had posted about last time. This Sooji Halwa (Semolina Pudding) is what you should have with it. These two dishes go together like Ross and Rachel, Lucy and Desi, that King of Queens guy and his hot wife, Ron and Hermoine (props to my Harry Potter fans) - a bit bizarre but somehow successful! Meant to be together!
The protagonist - semolina.
Sooji Halwa (Semolina Pudding)
1/2 cup ghee (clarified butter) or canola/vegetable oil
1 cup semolina (sooji)
3/4 cup sugar
1.5 cups water
4 small green cardamon (lightly crushed)
1 medium pinch saffron (about 1 tsp)
1/8 tsp yellow food color (small pinch if you're using the powder) - optional
4. Turn the heat down. Stir well, then cover with a lid, letting it slowly absorb the liquid. Keep stirring it every 2 mins. You can always add more water or ghee if you think it needs more cooking time to soften. It should be done in about 10-15 mins.
(Note: There are two signs you need to look out for to know it's ready: a) the mixture coagulates after absorbing all the liquid, and comes away from the sides of the pan when you stir it; b) the semolina grains will become completely soft, so that you can barely distinguish one kernel from the next.)
5. There are several ways to serve this. Obviously with your favorite kabab dish, or with your hot pooris and potato bhaji. You can have it purely as dessert, still warm with a dollop of vanilla ice-cream, or just plain. Hot or cold, it's an amazingly comforting dessert.
Such pretty colors here - I wonder if Gayathri will likey for her Magnificent Click Contest 2009? Only one way to find out ... I'm sending this in G!