Everyone celebrating Eid, have a blessed Eid
2 tbsp ghee
1/2 cup fine semolina
1 cup ground almonds
1/2 cup sugar
3/4 tsp nutmeg*
1 1/3 cups milk
sliced almonds, raisins, cranberries optional for decoration
In a pan melt butter over medium heat then stir semolina and cook stirring until it turns golden and has a wonderful aroma for about 3 to 4 minutes.
Add the ground almonds, sugar and nutmeg and mix well. Then add milk 1/4 cup at a time and stir into the mixture. Mixture will thicken and pull away from the side of the saucepan then remove it from heat. Quickly spread the mixture evenly onto a buttered dish or pan. Press the optional sliced almonds, raisins or cranberries and cut into squares or diamonds. Refrigerate it for about an hour before removing from the dish and serving. This sweet can be placed in the fridge in an airtight container for up to 3 days.
*nutmeg can be replaced with 1/2 tsp ground cardamom.
The recipe for this Almond Halwa is slightly adapted from the Easy Indian cooking book by Suneeta Vaswani.All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First