Ingredients

Instructions

  1. In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
  2. In a small to medium saucepan, heat ghee.
  3. Add semolina, cardamom.
  4. Sauté until light brown, stirring constantly.
  5. Add water/sugar/raisin mixture.
  6. Heat and stir until halwa reaches the consistency of thick mashed potatoes.
  7. Remove from heat, add almonds.
  8. note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
  9. I also sauté the almonds in a bit of ghee, but that isn't necessary.
  10. To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
  11. Turn down heat to med-low and cook for several more minutes, stirring occasionally.
  12. Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
  13. Strain the ghee through cheesecloth and a fine strainer.
  14. Save what isn't used in an airtight container (it does not need to be refrigerated).