Indian desserts remain for me a somewhat tricky and challenging thing – I find them extremely sweet and I struggle to actually fall in love with the flavours. So I decided to experiment with a very well know Indian dessert – Semolina Halwa. This is an easy dessert to make. In this instance though I decided to use a lot less sugar and added sultanas and raisins and served this together with a peach puree. What is also great about this recipe is that you do not need to use an oven for this dessert – just a warm plate. Live a bit beyond the ordinary and give this one a sample….
semolina halwa with peach puree = easy indian dessert
Author: anél potgieter
- ½ Cup semolina
- 3T Ghee
- 25g Sultanas (small handful)
- 25g Raisins (small handful)
- 2 Cinnamon sticks
- 2 Cardamom seeds (shelled)
- 1 Cup boiling water
- ½ Cup sugar
- ½ - 1 Cup cream
- Pinch of salt
- 100g Drained tinned peaches
- 1t Sugar
- For serving
- 30 g Pistachio nuts crushed
- 30g Almonds flakes
- Melt the ghee over medium heat and add the semolina, sultanas, raisins, cinnamon stick and cardamom seeds.
- Let it cook to a point where the fruit is nicely swollen and the semolina turns somewhat of a pinkish colour.
- Add the water and let it simmer until the semolina is cooked. Remember to stir.
- Add the sugar and allow it to cook for a minute or two.
- Add the cream and salt and cook over low heat for a few minutes.
- Blend the peach and sugar together for the puree.
- To serve - Make two quenelles per person.
- Put some of the peach puree on the side of the quenelles and sprinkle with almond and pistachio nuts.
- Serve luke warm or cold.
Elke post net meer en meer interessant…. ek dink daai perske pure moet heerlik wees saam met die soet halva!
Jy sal mal wees hieroor – so maklik en so heerlik!
Jinne dit lyk goed! Sooooo lanklaas halva gehad.