This recipe has been re-shared from Nidhi Mahajan's (of MasterChef Australia fame) recipe on her website.
Suji Halva is a traditional Indian dessert that is extremely easy and tasty to make. Here Nidhi has used our Indian Filter Coffee blend to give the halva a distinct nuttiness and to lift up the caramelised flavours a notch.
Serves – 4 Duration - 30 minutes
INGREDIENTS
Ghee – 5 tbps (ghee substitute can be a neutral oil like canola, grape-seed)
Semolina – 1 cup (fine or medium grain works)
Brown Sugar/jaggery – 3/4 cup (grated jaggery)
Milk – 2.5 cups (can be substituted with water)
Filter coffee brew/decoction – 1/4 cup (~ 2 tbsp. of coffee blend)
Chopped nuts {almonds, pistachios and coconut flakes} – 3 tbsps.
METHOD
In a heavy bottom medium pan, melt the ghee and add the semolina (suji). Roast in ghee on a medium heat. Keep stirring, till the semolina starts giving a nutty aroma and turns a bit brownish in colour. It will take 10 minutes to roast the semolina. Make sure you don't leave the pan unattended otherwise you may burn the semolina.
Keep the stove on low flame; now add the milk and sugar. Be careful as it will splutter. Now stir briskly on a medium heat till the mixture starts to thicken. It will take 3-4 minutes. The mixture will start to pull away from the pan.
On a low heat, add the brewed coffee and stir till the coffee mixes thoroughly, it will take few seconds. Transfer the halva in a serving bowl and garnish with the chopped nuts.
Enjoy!