Indian Cooking PDF

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Ordinary Sweet Dishes



  • 2 h tablespoonfuls (4 oz.)
  • set butter-fat 4 oz.
  • semolina 6 oz.
  • sugar 2 oz.
  • milk 10 oz. water
  • 2 tablespoonfuls sultanas
  • 2 tablespoonfuls
  • sliced almonds
  • 1 teaspoonful of crushed
  • cardamom seeds or grated nuts
  • A pinch of saffron

Mix the sugar, saffron, milk, and water, and boil for a few minutes; then pour this hot syrup into a jug. Melt the butter-fat in a large saucepan or deep frying pan, mix in the semolina and fry very slowly for about 10 minutes, stirring all the time.

When the butter begins to separate from the semolina, and the mixture is a golden color, it is time to pour in ±e syrup. Add the well-washed sultanas, and boil quickly until all superfluous liquid has dried off, stirring all the time with a large spoon; this should not take more than 10 to 15 minutes.

Pour the halva into a shallow pyrex or china dish, and decorate it with thinly sliced almonds and cardamom seeds or nutmeg.
Instead of all sugar, I have used 4 oz. sugar and il tablespoonfuls golden syrup, and to my mind, this improved the flavor.

After it is ready, it can be kept hot in a covered dish in a very low oven for an hour or so. It can be re-heated, should be done very slowly, so that the halva does not become too stiff.

This halva can be made with wholemeal flour or besan (split pea flour, see page 21) instead of semolina. It is a traditional dish and a favorite of most Indians.

It is considered very nourishing and goes well with purls — a famous variety of Indian bread. It is usually served hot, although it can be served cold in the summer.

WriterSavitri Chowdhary
Pdf Size7 MB
CategoryCooking Recipes


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