Dec 31, 2010

Sewai Halwa/ Semolina Pudding

I was craving for sweet sewai the other day specially  made on the occasion of Id and I came across this recipe on internet (ifoodtv). Adapted it to Indian style as the flavour of cardamom should be prominent for me in halwa. I tried it though now sure how it will come out because of egg as an ingredient which I had never tried with semolina. But to my surprise it turned out well..liked by Sanjeev and Toshini both. I am putting it down, I need to try it again without egg, I will share the subsequent adaptations as well.

You need:
Semolina (sewai) : 1 3/4 cups
ghee: 2 tspn
sugar: 1 1/2 cups (grind it)
egg: 1 (well beaten)
coconut milk: 2 cups (I took half of a big raw coconut and grinded it with two cups water and then sieved the milk)
cardomon (Elaichi): 2 pieces
Cloves (Laung): 2 pieces
salt: 1/2 tspn
water: 1 1/2 cup
vegetable oil: 3 tbspn
poppy seeds (khus khus): 2 tspn
Mewa katran (kaju, badaam, kishmish): 3-4 tbspn (optional) [thin long slits of almonds, and cashew nuts; some raisins]

  • Coarsely grind cardamom and cloves in a stone crusher.
  • Roast semolina in ghee till golden brown in a thick bottomed pan.
  • Beat egg in a bowl, add sugar, vegetable oil, coconut milk, salt, water and mix well using a beater. 
  • Add this mixture to  semolina and cook on high flame stirring continuously till you see the first signs of bubbles. 
  • Reduce the flame and the mixture will also start thickening. Cook on low flame, stirring continously till the mixture thickens and starts leaving the surface.
  • Mix the mewa katran and cardamon-clove powder.
  • Transfer this in a greased baking dish and layer it with poppy seeds.
  • Put this in convection 200 degrees for 10 minutes. This will make the top layer crispy. (incase you do not prefer to have some crispy semolina you can avoid this and can directly grill the semolina).
  • Then grill it for 8-10 minutes till golden brown on surface.
  • Serve hot.

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