serves
6
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Festival of Lights
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 200 g fine semolina
- 200 g ghee, plus 50 g extra for nuts
- 600 ml hot water
- 200 g sugar
- 1 pinch ground cardamom
- ½ cup cashews
- ½ cup blanched almonds
- ½ cup pistachios, shelled
- 2 tbsp sultanas
- 2 tbsp dried cranberries
- dried rose petals, to serve
Instructions
1. Bring a large saucepan to the heat, then add the semolina. Dry-toast, stirring occasionally, for 10 minutes or until golden and fragrant. Add the ghee to the semolina and cook until browned, then gradually add the hot water, stirring constantly. Add the sugar and mix well, then continue to cook until thickened. Stir through the ground cardamom.
2. Bring a small saucepan to the heat with the 50 g ghee for the nuts. Add the nuts and cook, stirring, until lightly browned. Remove from the heat and allow to cool slightly, then roughly chop.
3. Sprinkle the semolina halwa with the toasted nuts, dried fruit and rose petals and serve.
Photography by Jiwon Kim.
Want more from The Cook Up?
• Get the show recipes, articles and more
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Festival of Lights
