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Print this Recipe    Halvah 06

Raisin Halwa, Vivek style

1 stick butter
12 fluid ounces of milk
12 fluid ounces of sugar
12 fluid ounces of cream of wheat (sooji)
1 teaspoon cardamom or other spices (optional)
handful raisins or dried cranberries or 1 small banana, sliced

In a medium saucepan, throw in the stick of butter and spices. Cook
over medium-high heat until the butter melts and all the water
boils off. At this point, the butter will pretty much stop boiling.
All this time, the spices will be cooking in the butter, infusing
it with flavor. Continue cooking the butter until it slightly
browns. This adds a nutty flavor.

At this point, quickly stir in all of the cream of wheat, and roast
the mixture in the pan. You might need to reduce the heat to medium,
since this mixture tends to stick to the bottom of the pan. Constantly
stir to prevent burning.

As the mixture roasts, the cream of wheat will turn browner. This
enhances the flavor, but can take a few minutes. The longer you
roast the cream of wheat, the better the result.

Once you have gotten tired of stirring, cautiously add the milk.
Stir quickly to spread the milk throughout the cream of wheat. Most
of the milk will appear to boil off immediately, but it will actually
have been absorbed by the sooji. Stir for a minute or so, making
sure the sooji does not burn.

At this point, add in the sugar and stir some more. The sugar will
draw the milk back out, and the resulting mixture will be thick
and have a glaze. At this point, mix in whatever fruit you have to
the mixture. The consistency of the mixture will be somewhere
between that of jelly and peanut butter.

Take the pan off the stove, cover it, and let it cool for about 30
minutes. Once it hardens a bit, it's ready to eat. Serve warm, no
garnishing necessary. Enjoy.


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