Semolina Pudding Recipe (2) (Soojee Halwa)

Semolina Pudding Recipe (2) (Soojee Halwa)
Ingredients :
3/4 cup 1 1/4 cups 1/4 cups 125 g 3/4 cup 2 tablespoons 2 tablespoons 1 teaspoon	Sugar Water Milk Ghee Fine semolina Sultanas Slivered almonds Ground cardamom Pinch powdered Spanish saffron Extra slivered almonds to decorate
Method : Put sugar, water, milk and saffron into a saucepan and bring to the boil, stirring to dissolve sugar. Set aside. In a large saucepan, melt the ghee, add semolina and fry over low heat, stirring constantly, until mixture is golden. Add the syrup, sultanas, almonds and cardamom and cook over medium heat. Stirring with a wooden spoon, until mixture thickens and leaves sides of pan. Pour into buttered dish and when it is cold cut into diamond shapes and decorate with almonds. This pudding can be served warm or cold with or without cream, as a dessert. A popular way of serving it in India is with puris (deep-fried Indian bread) and surprising though it may seem to Westerners, at the beginning of a meal instead of at the end.