September Sooji Halwa

Sooji Halwa

This is the heartiest dessert that you make when you made a huge dinner but forgot to prepare dessert. It always takes me back to mid-week dinners at home with my parents.

• 6 Almonds (soaked and peeled)
• 6 strands of saffron
• Ghee
• 1 cup of sooji (course semolina)
• 1/2 cup sugar
• 3 cups of water
• Cardamom powder
• Heavy cream (for serving)

• Cooking pan
• Heart

1. Prep the almonds: Soak almonds in water for 30 minutes, then peel the skin. Slice into thin slivers. Set aside.
2. Infuse saffron: Bring water to a boil and add saffron. Set aside.
3. Roast the sooji: Heat ghee in a pan, add sooji, and roast over medium heat, stirring continuously. Your forearms should feel the burn. When the sooji turns light brown, lower the heat.
4. Add liquid: Slowly stir in the saffron water and sugar. Cook on low heat for 5 minutes, letting the water evaporate.
5. Garnish: Add cardamom powder and slivered almonds.
6. Serve: Serve warm with a drizzle of heavy cream for a rich finish.