Semolina halwa with peach purée

4 servings Preparation: 10 mins, Cooking: 20 mins By Food24
Tap for method
Tap for method

Ingredients (14)

1/2 cup semolina
3 Tbs ghee
25 g sultanas
25 g raisins
2 cinnamon — stick
2 cardamom — seeds
1 cup water — boiled
1/2 cup sugar
1/2 - 1 cup cream
1 salt — just a pinch
1 can peaches — tinned halves or slices
1 tsp sugar
30 g pistachio nuts — crushed
30 g almonds — flaked
Tap for ingredients
Tap for ingredients

Method:

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.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.