Semolina Halwa

• 3 ounces semolina
• 1 cup water
• 1 cup milk
• 3 ounces sugar
• 1 pinch salt
• 2 tablespoons chopped nuts (pistachio, walnuts or almonds)
• 2 tablespoons sultanas or 2 tablespoons raisins
• 1/2 teaspoon ground cardamom
• 1 tablespoon grated fresh coconut or 1 tablespoon grated dried desiccated coconut (optional)
• 2 ounces ghee or 2 ounces butter

1. Put the semolina in a heavy bottom dry pan, cook over a medium heat until it turns a light golden brown, this is the tricky part because when you think nothing is happening it burns.
2. The browning can take approx 10 minutes, shake the pan at times.
3. Put the browned semolina aside.
4. Boil the water and milk in another pan, add the sugar, salt, cardamom and the coconut, simmer Melt the ghee and fry the nuts and sultanas on a medium heat for a few minutes, add the nuts and the ghee to the water/milk mixture.
5. Then add the semolina, stirring all the time, it will thicken gradually, mine is usually ready in 5 minutes.
6. You are looking for the consistency of soft mashed potatoes.
7. Transfer to a serving dish.
8. Serve hot, warm or cold.

semolina, water, milk, sugar, salt, nuts, sultanas, ground cardamom, coconut, ghee

Taken from www.food.com/recipe/semolina-halwa-57744 (may not work)