Sooji (Semolina Halwa)

• 1/2 cup semolina
• 1/4 cup ghee
• 1/3 cup sugar
• 1/4 teaspoon cardamom powder
• 1 tablespoon sliced almonds or 1 tablespoon slivered almonds
• 2 tablespoons raisins (optional)

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. Saute 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 saute 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).

semolina, ghee, sugar, cardamom powder, almonds, raisins

Taken from www.food.com/recipe/sooji-semolina-halwa-109921 (may not work)