Semolina halwa with peach purée

Recipe from: 03 December 2012
semolina halwa

Ingredients 14
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1/2
    cup
    semolina
  • 3
    Tbs
    ghee
  • 25
    g
    sultanas
  • 25
    g
    raisins
  • 2
    cinnamon sticks
  • 2
    cardamom seeds
  • 1
    cup
    boiling water
  • 1/2
    cup
    sugar
  • 1/2 - 1
    cup
    cream
  • 1
    pinch of salt
  • 1
    can
    Peach Halves or Peach Slices - drained
  • 1
    tsp
    sugar
  • 30
    g
    pistachio nuts crushed
  • 30
    g
    almond flakes
 

Method

00:10
 
Melt the ghee over medium heat and add the semolina, sultanas, raisins, cinnamon sticks and cardamom seeds.

Let it cook to a point where the fruit is nicely swollen and the semolina turns somewhat of a pinkish colour.

Add the water and let it simmer until the semolina is cooked, stirring occasionally. 

Add the sugar and allow it to cook for a minute or two, then add the cream and salt and cook over low heat for a few minutes.

Blend the peaches and sugar together for the purée.

Make two quenelles, add some of the peach purée on the side and sprinkle with almond and pistachio nuts.

Serve warm or cold.

Reprinted with permission of Dinner Divas. To see more recipes, click here.
 

Read more on: boil  |  recipe  |  dessert  |  dairy  |  grains
 

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