RecipeMuncher

Cooking suji halwa is a lot like preparing risotto, but with a lot less stirring. Coarse-ground semolina is first toasted and rendered aromatic in ghee, the Indian version of clarified butter. Raisins and a simple syrup are then poured over the semolina and stirred over low heat until the sweet liquid is fully absorbed. Since the semolina is first coated in ghee, the semolina puffs up as it absorbs some of the syrup but remain separate, resembling tiny grains barely clinging to each other. I (...)