Ingredients:
Fine Sooji 1 Cup
Raw Almonds 1/2 Cup
Sugar 1 1/4 Cups
Cardamom Powder a big pinch
Ghee 1 Tbsp
Raw Almonds 1/2 Cup
Sugar 1 1/4 Cups
Cardamom Powder a big pinch
Ghee 1 Tbsp
Method of preparation:
Microwave almonds in a cup of water for a minute or two.
Leave aside for couple of minute and peel the skin of the almonds.
Leave aside for couple of minute and peel the skin of the almonds.
Heat ghee in the pan, add sooji and fry on medium – low flame for couple of minutes till sooji turn light golden color.
Remove roasted sooji onto a plate for later use.
Grind peeled almonds into paste using few tablespoons of water.
Remove roasted sooji onto a plate for later use.
Grind peeled almonds into paste using few tablespoons of water.
Heat around 2 3/4 to 3 cups of water in a sauce pot and add sugar.
Let the sugar melt completely and water come to a heavy boil.
Stir in almond paste and cardamom powder and bring to boil.
Let the sugar melt completely and water come to a heavy boil.
Stir in almond paste and cardamom powder and bring to boil.
Reduce the flame to low and and slowly stir in the sooji.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the pot from heat and keep it covered for few minutes for the sooji to absorb all the flavors.
Garnish with sliced almonds and serve almond semolina halwa hot or cold.
Stir thoroughly during the process of adding sooji to avoid lumps.
Remove the pot from heat and keep it covered for few minutes for the sooji to absorb all the flavors.
Garnish with sliced almonds and serve almond semolina halwa hot or cold.
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