Halwa
Depending on what flavor
Semolina (Suji)
Carrot
Chole
Green Papaya
anything can be made a halwa
Suji Halwa
Ghee (clarified Butter)
Cardamom pods/seeds
Dar Chini (Cinnamon sticks)
Sugar
Milk/Warm water
Pour some ghee (clarified butter) in a pan and heat. When its warm enough put in some elachi (cardamom seeds) and cinnamon sticks and let it warm and let flavor out. Then put in the semolina and fry it in the ghee. it should be a 3:1 ratio abt. it shouldn't soak in the ghee-the suji should be dry and frying in the ghee. fry and toss till it starts taking color. should be off-whiteish to reddish. Then pour in milk or warm slowly till it rolls into a pasty ball. It will start of crumbly. It needs to get to a cohesive smooth ball. Once it in a ball you can do 1 of two things. Leave as is in a bowl and mix in some raisin or almonds or cashews and serve warm or cool. Other option - lay it out in a flat dish and flatten halwa at desired thickness - usually 1/2 inch thick - when cool cut with knife into diagonals and stick a bit of raisin on top. or mix the whole thing with slivers of almonds/cashews and then cut into diagonals.
When doing Papaya or carrot - make into pulp by grating - then follow above instructions w/o using suji.
I am still learning - but thats how I made 1st batch...
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