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

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: anél potgieter

Serves: 4

Ingredients

• 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
• Puree
• 100g Drained tinned peaches
• 1t Sugar
• For serving
• 30 g Pistachio nuts crushed
• 30g Almonds flakes

Instructions

1. Melt the ghee over medium heat and add the semolina, sultanas, raisins, cinnamon stick and cardamom seeds.
2. Let it cook to a point where the fruit is nicely swollen and the semolina turns somewhat of a pinkish colour.
3. Add the water and let it simmer until the semolina is cooked. Remember to stir.
4. Add the sugar and allow it to cook for a minute or two.
5. Add the cream and salt and cook over low heat for a few minutes.
6. Blend the peach and sugar together for the puree.
7. To serve - Make two quenelles per person.
8. Put some of the peach puree on the side of the quenelles and sprinkle with almond and pistachio nuts.
9. Serve luke warm or cold.

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