Suji Halwa (Semolina Pudding)

• 1/4 cups Canola Oil
• 3 Tablespoons Clarified Butter
• 1 cup Semolina
• 1/2 cups Chopped Almonds
• 2 teaspoons Crushed Green Cardamom
• 1-1/2 cup Water
• 1/2 cups Sugar
• 3 drops Orange Food Color
• FOR GARNISH:
• 1 Tablespoon Crushed Almonds
• 1 Tablespoon Crushed Green Cardamom

1. Heat a large nonstick wok or pan on high. Add oil, clarified butter and semolina (cream in color). Saute for 2 minutes on high. Reduce heat to low and keep sauteing for 2-3 minutes till semolina changes into light brown color.
2. Add almonds, cardamom and saute for another 2 minutes. Now semolina should be turning light-medium brown in color.
3. Add water, sugar, orange color and saute on high heat. The semolina will start to absorb the water (this takes about 1-2 minutes.)
4. Now the semolina will become pulpy and thick like pudding, absorbing most of the water. Turn off the heat. Transfer to a serving dish or bowls. (Make sure not to use thin paper dishes as the heat, oil and water will melt the paper.)
5. For garnish, sprinkle crushed almonds and cardamom on top. Server hot or cold.

ubc, butter, almonds, green cardamom, water, sugar, almonds, green cardamom

Taken from tastykitchen.com/recipes/desserts/suji-halwa-semolina-pudding/ (may not work)