Suji Halwa

This is a very easy dessert to whip up.I call it Suji Halwa and DH calls it Kesari.  Basically it is Halwa in the Northern India and Kesari in Southern India. A few strands of saffron (kesar) are also added in the south for color and flavor.  I prefer to make it with fine suji of Farina cereal. I have on many occasions picked up Farina cereal from Henry’s to make the halwa or even upma.

Ingredients

1 cup suji (farina cereal)

1 cup sugar

¼ cup ghee (clarified butter)

1 can evaporated milk

3 pods cardamom, cracked

2 tbsp cashew nuts (optional)

Method

• Heat a pan on high and dry roast suji in it for a minute.
• Add the ghee and stir well.
• After another minute add the sugar and mix well.
• Reduce heat to medium and add the cardamom pods along with the evaporated milk.
• Keep stirring continuously until the mixture thickens.
• Remove from heat and garnish with toasted cashew nuts.

Notes

• The cashew can either be dry roasted in a pan or sautéed in a bit of clarified butter for added flavor.
• I reduce the sugar a wee bit and don’t use one full cup. I have tried using ¾ th cup sugar and it was not receive too well by DH and DS.
• One can add various garnishes and flavoring components to it. Add some raisins along with the cardamom, or add a few strands of saffron soaked in warm milk for color and flavor.