Ingredients
1/2 cup semolina (suji)
1/2 cup ghee
1/2 cup sugar
1 1/2 cups water
20 raisins (optional)
1/4 teaspoon yellow food coloring (optional)
1/4 cup dried coconut (thinly sliced)
Method
Sources
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Fine Indian semolina — upma, rava dosa, suji halwa, idli rava
Adjustable stand — hold cookbook or tablet at eye level while cooking
Durum wheat semolina — fresh pasta, bread, pizza dusting
Record your recipes and experiments — organized cooking journal
Coarse semolina — hand-rolled couscous, gnocchi alla Romana
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Fine Indian semolina — upma, rava dosa, suji halwa, idli rava
Adjustable stand — hold cookbook or tablet at eye level while cooking
Durum wheat semolina — fresh pasta, bread, pizza dusting
Record your recipes and experiments — organized cooking journal
Coarse semolina — hand-rolled couscous, gnocchi alla Romana
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Take a deep pan or kadai; heat ghee. When hot add suji; stir it and lower the flame medium to low. In a separate pan take water, sugar, food colouring and raisins together. Bring to a boil on medium flame and let it boil for a minute. After a couple of minutes the suji will change colour. Now don't leave it unattended--constantly stir it to avoid burning until a nice brown colour is reached, something similar to the colour of peanut butter. Reduce flame to slowest wear your thick oven gloves and very carefully add the boiling water to the suji. The water will splutter, so be careful! Now add the coconut slices and simmer until the water is well mixed and halwa has reached a good thick consistency (please do not boil or overcook else it will harden). Remove from flame and cover with a lid. This halwa is eaten warm. Can be refrigerated up to a week and heated in microwave. Enjoy!