Semiya Halwa (Write For Us Contest Entry - 26)
Semiya halwa is one such sweet which requires very little amount of ghee but tastes very rich and de...
- Semiya / Vermicelli - 1 cup
- Sugar - 1 cup
- Water - 2 cups
- Ghee - 3 teaspoons
- Cardamom powder / Elaichi powder - A pinch
- Salt - A pinch
- Food colour - As per your choice
- Cashews - Few
- Raisins - Few
Add 2 teaspoons of ghee to a non-stick pan and fry cashews for half a minute. Add raisins and fry for another half a minute and keep them aside.
Now add another tsp of ghee and roast the semiya till golden brown.
Heat the measured water in another vessel and add to the roasted semiya. This reduces the cooking time and will also prevent semiya from becoming mushy. Cook covered for 2-3 minutes. Once the semiya is cooked, add sugar. You need not wait for the water to evaporate completely because once the sugar melts the semiya gets watery again.
Once the mixture starts thickening, add cardamom powder, food colour and a pinch of salt.
Mix well until the food colour gets evenly distributed and cook covered for a minute.
Add the roasted cashews and raisins and half teaspoon of ghee for a glossy look to the halwa.
Semiya halwa tastes best when served warm. After cooling the halwa thickens again, so switch off when the halwa accordingly.
Contributed By: Sharanya Csl